715 finnish recipes

Balsamic strawberries macerated with sugar and finished with aged balsamic vinegar just before serving. A three-ingredient Italian dessert that brings out the berry's best.

Southwest omelette with nopalitos cactus, chunky salsa, and Monterey Jack cheese. A broiler-finished egg dish with bold Tex-Mex flavor, ready in 25 minutes.

Baked Brie with toasted slivered almonds, served warm with sesame crackers. A 3-ingredient appetizer that looks impressive and takes 20 minutes start to finish.

Koorma vegetable curry with potatoes, cauliflower, carrots, and green beans in a spiced tomato sauce finished with yogurt. A mild, creamy Indian-style vegetarian curry.

Chocolate cake made with pureed red beets and melted unsweetened chocolate. Incredibly moist, deepens in flavor overnight, and finished with a simple powdered sugar dusting.

Pennsylvania Dutch lima beans and potatoes boiled together then finished with butter and milk. A simple, thrifty Lancaster County side dish with just five ingredients.

Braised Belgian endive with framboise (raspberry brandy) in a butter sauce finished with lemon juice. An elegant French vegetable side dish with just five ingredients.

Black bean soup made from dried beans with sauteed onions, green pepper, garlic, cumin, and tomatoes. Thick, earthy, and finished with fresh lemon juice. Vegan.

Italian chicken escarole soup with homemade broth simmered from chicken pieces, onion, celery, and parsley, strained clear, then finished with chopped escarole and grated cheese.

Florentine cups: miniature honey-almond cereal cups with coconut, raisins, and orange zest, finished with a citrus icing drizzle. Italian florentine cookie meets mini muffin.

Salmon steaks almondine steamed in court bouillon, finished with browned butter, toasted almonds, lemon juice, and a pinch of cayenne. A timeless French bistro classic.

Summer grape parfait: a two-ingredient five-minute dessert with seedless grapes and lemon yogurt layered in tall glasses for a refreshing fat-free finish.

Saffron risotto in the simple Milanese tradition: rice toasted in butter and onion, simmered in saffron-laced broth, finished with parmesan. Golden, fragrant, and unfussy.

Sweetbreads poached with onion, shallot, thyme, and bay, then finished in cream and veal stock. A New York masterchef ravioli sauce built on luxury offal.

Pfeffernuesse are traditional German pepper nut cookies spiced with cinnamon, cloves, mace, nutmeg, and allspice. Tiny rounds dried overnight and finished with a drop of brandy.

Shark fillets braised Marseille-style over tomatoes, onion, garlic, and parsley, finished with dry white wine. A French-inspired fish dish with a strained tomato-wine sauce.