2,772 finnish recipes

Lamb roghan josh with toasted coriander, saffron cream, and garam masala. Tender cubed lamb simmered in yogurt sauce, finished with toasted almond flakes.

Stir-fried beef strips marinated in red wine vinegar with broccoli, mushrooms, and linguine, finished with Parmesan. A fast Mediterranean-style weeknight dinner.

Traditional German rose hip soup (Hagebuttenssuppe) made from dried rosehips simmered until soft, strained, and finished with Madeira wine, almonds, and lemon juice.

Kirsch-soaked tart cherries layered over ladyfingers and topped with almond cream cheese mousse, finished with chopped pistachios. An elegant German-inspired parfait.

Buttery slow-roasted pecan halves toasted low and slow at 275°F for one hour, crispy golden snack with optional sea salt finish

Spit-roasted whole pork loin dry-rubbed and rested a full 30 hours, then slow-turned on the rotisserie. Finished with a splash of coffee in the pan juices for deep, unexpected roasted flavor.

Classic Peruvian chupe de camarones with shrimp, flounder, potatoes, and corn in a creamy, spicy tomato broth finished with cream cheese and garnished with fresh mint.

A show-stopping cheesecake with swirled chocolate and vanilla layers on a cookie crumb crust, finished with a glossy semisweet chocolate ganache glaze. Rich, creamy, and utterly indulgent.

Mary's sweet twisted yeast rolls roll out thin, get folded with margarine, cut into strips, and twisted before a long rise into tender, flaky coils. Finished with a coffee-spiked powdered sugar glaze.

Cream of spinach soup pureed silky-smooth with butter-sauteed onion, celery, chicken broth, sherry, and a finishing splash of cream and nutmeg. The classic French-style starter soup.

Lobster dome with lobster meat, new potatoes, haricots verts, and Roma tomatoes in lobster American sauce, sealed under golden puff pastry and finished with truffle oil.

Buttery, crisp-edged cookies rolled in cinnamon sugar and topped with a pecan half. Simple pantry ingredients, 30 minutes start to finish, and totally irresistible for snacking or holiday cookie trays.

Orange spiced fruit bread baked in a Bundt pan, packed with dried figs, golden raisins, and cranberries. A no-knead yeast loaf brushed with honey-orange syrup and finished with an optional citrus glaze.

Creamy arborio risotto with asparagus, peas, leeks, and fennel finished with mascarpone, Parmesan, lemon zest, and fresh chives. A showstopping spring main that feeds a crowd and tastes like the season on a plate.

Roasted sweet potato wedges drizzled with a glossy balsamic-honey reduction. The vinegar cooks down to a syrupy glaze, finished with butter, that balances sweet caramelized edges against a sharp tang.

Company ham sauce turns the drippings from a baked ham into an elegant sweet-savory sauce, thickened with cornstarch and layered with currant jelly, Dijon, sherry, and plump currants. The finishing touch your holiday ham deserves.