2,772 finnish recipes

Carciofi alla Giudia are Roman Jewish-style fried artichokes baked in olive oil until crisp and golden. Finished with black pepper and fresh parsley.

Potato soup with tender egg dumplings, celery, sauteed onions, and a finishing swirl of sour cream. A Central European comfort bowl for cold nights.

Braised cremini mushrooms stuffed with leeks and herbs, finished under the broiler with melted cheese. Elegant restaurant-style appetizer with deep Madeira-wine flavor.

Indian keema with ground lamb, fresh ginger, green chilies, and garam masala. A dry-style spiced mince finished with lemon juice and fresh coriander.

Country hearth stew with sauteed beef, egg noodles, and mixed vegetables in a thyme and sage broth, finished with a crunchy cracker crumb topping.

Mulligatawny soup simmers chickpeas, vegetables, and coconut milk with turmeric, coriander, and dried chili, then gets blended smooth and finished with lemon and cilantro.

Herbed pork and potatoes skillet with cubed pork loin, red potatoes, rosemary, sage, and crushed herb stuffing, finished with fresh tomatoes and apple juice.

Pounded chicken breasts wrapped with prosciutto and sage, pan-seared golden and finished in a Marsala mushroom sauce. Italian elegance in 30 minutes flat.

Osso bucco alla Milanese: cross-cut veal shanks braised low in white wine with vegetables and herbs, finished with classic lemon-parsley-garlic gremolata.

Marinated rabbit braised in red wine and chicken broth with allspice, thyme, and bay leaves, finished with sauteed mushrooms, pickled onions, and stuffed olives.

Plain Italian minestrone with potatoes, celery, green beans, peas, and ditalini pasta in a simple broth, finished with Parmesan and parsley. No tomatoes needed.

North Indian chana masala with whole spices, finished with amchoor (mango powder), dried pomegranate seeds, and a sizzling ghee tadka poured over the top.

Classic Florentine cookies with chopped almonds, brown sugar, and cream, finished with a smooth chocolate coating on the bottom. Thin, lacy, and elegantly crisp.

White chicken chili with tomatillos, Ro-Tel, green chilies, and cannellini beans. A lighter twist on classic red chili with a bright lime finish.

Handmade tortelloni stuffed with acorn squash, escarole, ham, and ricotta, finished in a buttery pecorino-tomato cream sauce. An Italian masterclass worth every minute.

Shawrbat adas majroosha, a silky pureed lentil soup spiced with cumin, coriander, and saffron. A traditional Middle Eastern recipe finished with fresh lemon juice.