2,772 finnish recipes

Pan-seared chicken breast with leeks, lime and sundried tomatoes over zucchini noodles. Elegant, low-carb weeknight dinner with bright citrus finish.

Tomato cheese soup made with oven-roasted tomatoes, sauteed mushrooms, fresh herbs, and cream cheese stirred in for a velvety, rich finish.

Broiled fish fillets finished with a deviled cheese topping of cheddar, chili sauce, mustard, and horseradish. Five-ingredient quick weeknight seafood dinner.

English cheddar and vegetable soup pureed smooth with butternut squash, potatoes, and carrots. Finished with sharp cheddar, cream, and crispy bacon garnish.

A French patisserie masterpiece: three crisp almond meringue layers sandwiched with silky hazelnut praline buttercream, finished with toasted almonds and powdered sugar.

No-tomato pasta with Italian sausage, spaghetti squash, mushrooms, and fennel, finished with an egg stirred in carbonara-style. A lighter, brothy pasta dinner with hidden vegetables.

Fruit cocktail cake icing with caramelized sugar, toasted pecans, and shredded coconut. A pourable Southern frosting that soaks into hot cake for a sticky, praline-rich finish.

Tender Australian lamb cutlets glazed with a sticky honey-soy and plum jam sauce, finished with toasted sesame seeds. Ready in under 20 minutes for a quick, flavor-packed weeknight dinner.

Seafood paella simmers quick-cooking brown rice with saffron, sweet red peppers, and garlic, then finishes with shrimp, green peas, and steamed-open mussels. A faster, one-pan take on the Spanish classic.

Pork medallions marinated in red wine, ginger, honey, balsamic vinegar, and thyme, pan-seared and finished with a reduced wine-shallot butter sauce. A French bistro-style pork dish.

Stuffed flank steak with marsala mushroom sauce: Italian braciole-style pinwheel rolled around pork, pancetta, spinach, currants, and provolone, then finished in a porcini-marsala sauce.

Cuban black bean and ham soup simmered with bay, thyme, and oregano, then thickened with mashed beans and finished with a splash of dark rum. Served over rice with cool sour cream.

Loaded vegetable frittata packed with peppers, onion, mushrooms, broccoli and squash, set on the stovetop and finished in the oven for a tender, golden egg bake. An easy way to clear out the crisper drawer.

Maple-glazed pork tenderloin marinated in a soy, garlic, and brown sugar brine, then seared, roasted, and finished with a maple-Dijon pan sauce. Juicy, sweet-savory pork with a glossy glaze.

Skin-on chicken breasts pan-seared French bistro style, finished in the oven, and drizzled with a quick orange-tarragon pan sauce mounted with cold butter. Ready in 30 minutes for a weeknight dinner that eats like restaurant food.

Parcha bozbash is an Azerbaijani lamb soup with chestnuts, quince, prunes, and chickpeas simmered in a rich broth and finished with ghee. Warming, fruit-kissed, and deeply aromatic.