590 finnish recipes

Soft drop cookies made with mashed fresh strawberries, chopped walnuts, and almond extract, finished with a rosy pink strawberry glaze. Three dozen cookies that taste like summer.

Hearty one-pot stew with browned tortellini, stewed tomatoes, green beans, mushrooms, potatoes, and corn, finished with fresh parsley and Parmesan. Feeds a crowd in 40 minutes.

Crispy Spanish olive oil cookies spiced with anise, cinnamon, and sesame seeds, finished with sliced almonds. Egg-free, dairy-free, and fragrant with lemon and white wine.

Deep-fried asparagus spears coated in egg wash and bread crumbs, finished with freshly grated Romano cheese. Blanched first for a tender center with a crispy shell.

Huevos Mexicanos tops steamed flour tortillas with poached eggs and a fresh tomato-chile sauce made with garlic, onions, and red pepper flakes, finished with melted cheddar.

Chicken cordon bleu stuffed with ham, Swiss cheese, and Dijon mustard, breaded and pan-fried then oven-finished. Crispy golden outside with melted cheese and ham inside.

Lemon quick bread with fresh lemon zest and chopped nuts, finished with a tart lemon glaze soaked in while still hot. Bright, tender, and easy to make.

Mazurka cookie bars with an almond shortbread base topped with a fruity filling of apricots, figs, raisins, walnuts, and candied orange peel, finished with powdered sugar icing.

Soft orange raisin bar cookies made with sour cream, ground raisins, and fresh orange zest. Finished with powdered sugar or orange icing for a citrus-sweet treat.

Cajun seafood gumbo with shrimp, lump crab, ham, and okra built on a dark cocoa-colored roux. Finished with file powder for authentic Louisiana flavor and body.

Krautfleisch is a German pork and cabbage casserole braised with paprika, caraway seeds, and tomato puree. Simmered low and slow until fork-tender, finished with sour cream.

Filled lemon cookies sandwich thin, buttery shortbread rounds with a bright lemon filling. Slice-and-bake icebox dough with a tea party finish dusted in powdered sugar.

Mocha mint crisps roll buttery cocoa-coffee dough in sugar before baking into crackle-topped chocolate cookies with a cool peppermint finish. A holiday cookie tin essential.

Minnesota-style clam chowder loaded with wild rice, potatoes, mushrooms, and cream. A Northwoods twist on New England chowder, finished with a splash of sherry before serving.

Southern fig preserve cake baked in a tube pan with warm spices, buttermilk, chopped pecans, and a generous swirl of fig jam, finished with a buttermilk glaze.

Pan-fried fish with pecan topping: golden flour-dredged fillets finished under the broiler with a buttery pecan-garlic crust. A Southern classic with rich nutty flavor.