715 finnish recipes

Traditional Danish spandauer pastries with a smooth pot cheese filling, cherry preserves, and a glossy corn syrup glaze. Authentic Scandinavian baking at home.

Rich flourless chocolate mousse cake spiked with Cointreau or Chambord, baked in a water bath and topped with billowy whipped cream. An Italian-style showstopper dessert.

This is one of the hottest recipes in New York right now. It was on the menu at Le Caprice and also at the buzzing new gastropub The Breslin. Now that strawberry season is almost over you can substitute raspberries with equally outstanding results.

Char-grilled baby octopus simmered in red wine and olive oil.

Very simple, quick and easy recipe. Might even coax some non-tofu people to give it a try. The slices are coated with a gentle smoky spice mixture and cooked in a blackened Cajun style to a lightly crispy exterior then finished with a honey lemon glaze. Great color and great flavor to an otherwise humble protein. Try to find smoked paprika if you can or add a few drops of liquid smoke to the marinade.

A from-scratch blueberry lemon cobbler with a flaky buttermilk biscuit crust brushed golden and sprinkled with sugar. Lemon zest and warm spices make 3 pints of berries sing.

Kadin Gobegi, a traditional Turkish fried choux pastry soaked in lemon syrup and garnished with cream and pistachios. Crispy puffed dough rounds with a syrup-drenched center.

Eat heartily, accompanied by much loud Italian conversation. In fact, I typed this accompanied by much loud Italian conversation. My parents were here, and both were shouting instructions over my shoulder. They disagreed about the arrangement of the lettuce - my mother said that the hole in the middle of the platter was necessary; my father insisted that it wasn't, saying you can just dump the tuna on top of the lettuce. I finally had to give up on this reply until they went home. So now, in the peace and quiet of the aftermath, I've finished it. Hope you had a wonderful holiday.

Double crust apple pie pre-cooks the apple filling on the stovetop before baking. This smart technique prevents soggy bottom crust and delivers tender, perfectly shaped apple slices under a flaky sour cream dough.

Cherry and apricot cobbler with fresh sour cherries and sliced apricots under a buttery buttermilk biscuit crust brushed with buttermilk and sugar. A summer stone fruit cobbler at its best.

Italian tiramisu made with Pan di Spagna sponge cake, mascarpone zabaglione, espresso-brandy soak and whipped cream. Classic restaurant-style layered dessert.

Scotch whisky trifle layered with espresso-caramel custard, Scotch-soaked pound cake, raspberry jam, fresh raspberries, bananas, and whipped cream topped with chocolate.

Jan's 1940s apple pie heaped with McIntosh and Cortland apples, finished with a quick water-rinse trick on the top crust that produces an exceptionally flaky finish.

Rotel spaghetti sauce: classic Italian-style red sauce with a kick from canned Rotel tomatoes and green chilies. Onion, garlic, basil and oregano in olive oil, finished with a splash of white wine.

Rabbit chasseur with a pound of mushrooms, tomatoes, and white wine braised in the oven, finished with a beurre manie-thickened hunter's sauce. Classic French technique.

Almond bread machine loaf with rich almond paste folded into the dough, finished with a corn syrup glaze and slivered almond crown. Sweet, fragrant, and built for breakfast or coffee.