455 finnish recipes

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

Red lentil dahl simmered with turmeric, green chili, and butter-fried onions. A simple vegetarian Indian classic finished with fresh lemon juice.

Homemade whole wheat bagels boiled and baked golden with a honey-sweetened dough and egg wash finish. Chewy, dense, and satisfying with real bakery texture.

Braised lettuces with escarole, Belgian endive, and Boston lettuce seared golden then oven-braised with garlic, herbs, and white wine vinegar. Finished with a cream reduction sauce.

Steamed cabbage-beef rolls stuffed with ground beef, rice, and sage, finished with a chili-tomato pan sauce. An Eastern European golubtsi-style dish with tender, juicy filling from steam cooking.

Indian-spiced split pea soup with turmeric, cumin, coriander, cardamom, and a finishing dust of garam masala. A warming, fiber-rich vegetarian soup with deep heat.

Ash reshteh, the classic Persian noodle soup thick with kidney beans, chickpeas, lentils, spinach, fresh herbs, and beets, finished with a tangy whey or vinegar swirl. Pure comfort.

Easy one-layer chocolate cake made with melted unsweetened chocolate, applesauce, and pecans. Dense, fudgy, and finished with a simple dusting of powdered sugar.

Soft drop cookies made with mashed cooked carrots and finished with a warm orange glaze. The vintage Depression-era cookie that still makes sense today.

Lentil lasagna layers red lentils, broccoli, mushrooms and corn with no-boil spinach noodles, finished with a vegan cheeze sauce of soy milk, nutritional yeast and turmeric. Dairy-free, hearty and weeknight-friendly.

Frozen banana nut pops dipped in apple juice concentrate and rolled in Grape Nuts cereal. A 3-ingredient healthy frozen treat that kids actually finish.

Roasted pears in caramel cream with just 4 ingredients: firm pears, sugar, butter, and heavy cream. Baked at high heat until the sugar caramelizes, then finished with cream.

Classic American potato salad with hard-boiled eggs, celery, onion, mustard, and sweet relish in a creamy mayo dressing. Served chilled with a paprika finish.

Lightened-up haluski-style cabbage and angel hair pasta in vegetable broth, finished with cool sour cream or yogurt. Old-world Eastern European peasant food made vegetarian and weeknight-fast.

Crostini topped with a chunky artichoke and white bean spread brightened with lemon and basil, finished with crumbles of oven-crisped prosciutto. An easy Italian appetizer built from pantry staples.

Browned chicken simmered with eggplant, zucchini, bell peppers, and tomatoes in olive oil, finished with fresh basil. A rustic Provençal-style summer braise.