2,856 finnish recipes

Cinnamon honey ale homebrew with dry malt, raw honey, whole cinnamon bark, and ale yeast. A 5-gallon batch that ages beautifully into warm, spiced amber ale perfect for fall.

A silky pureed asparagus soup lightened with yogurt and brightened with lemon, finished with parmesan and a crisp parmesan twist. An elegant, fresh-tasting vegetarian starter for spring.

Microwave ginger squash soup with butternut, fresh ginger, orange juice and zest, finished with nutmeg. An elegant fall starter ready in 30 minutes, no stovetop required.

Roasted acorn squash soup: foil-roasted squash pureed with sweated onion and garlic, finished with cream, cinnamon, and a whisper of mace for a velvety fall starter.

Vegan Bolivian-style huminta with quinoa, tofu, and winter squash blended into a savory baked casserole. Tahini and anise give the dish nutty depth and a faintly licorice finish.

Salmon poached in a fragrant tomato, ginger, and coconut milk broth with Swiss chard. A one-pan main dish that finishes in 15 minutes with tender flaking fish.

Old-fashioned pumpkin soup with butter-browned onions, nutmeg, and a finish of cream. Heritage recipe from Conner Prairie historic site. Simple no-boil simmered soup.

Orange bundt cake with fresh orange juice and zest in the batter, finished with a warm bourbon-butter-sugar glaze that soaks into the hot cake. Freezes beautifully.

Creamy butternut squash and pear soup, a velvety autumn first course with thyme, coriander, and a finishing swirl of cream. Garnished with sliced pear and sesame seeds.

Hearty bratwurst stew with potatoes, green beans, and a creamy cream-of-mushroom base finished with melted cheddar. A quick one-pot supper for cool fall evenings.

Golden autumn soup: a silky puree of butternut squash, carrots, potato and leeks finished with cream and a splash of white wine. Fall vegetables in a single warming bowl.

Custard-base cinnamon ice cream infused with whole cinnamon sticks and a real vanilla bean. Egg yolk-thickened French style with heavy cream finish. Makes 12 servings.

Oatmeal blueberry muffins fold juicy blueberries into a hearty oat and flour batter, finished with a crackly cinnamon-sugar topping. Wholesome breakfast muffin, ready in 30 minutes.

Hearty oat and grated apple muffins sweetened with pure maple syrup. Yogurt keeps them moist, walnuts add crunch, and they're done in 40 minutes start to finish.

Chocolate amaretto bundt cake soaked with a buttery amaretto glaze. Tender chocolate crumb meets almond liqueur in a poke-cake style finish that keeps it moist for days.

Whole wheat muffins loaded with chocolate chips, walnuts, and a hit of orange zest. A nuttier, hearty bake with no white flour, finished with a glossy chocolate spread.