3,777 finger recipes

Sturdy gingerbread house dough made with shortening, dark corn syrup, and warming spices. Holds its shape for construction. The classic holiday project base.

Soft yeasted cinnamon rolls made with skim milk powder and a touch of ginger in the dough. Optional sugar-substitute version makes these diabetic-friendly. Bakes 24 golden rolls in 25 minutes.

Sali Jardaloo Murgi: Parsi chicken braised with dried apricots, tomato, cinnamon, and warm spices in a tangy-sweet sauce, crowned with crispy fried shoestring potato straws. A Bombay Parsi wedding classic worth the work.

Roasted sweet potato sticks tossed in soy sauce, ginger, coriander, and garlic powder. A savory-sweet twist on fries that's vegan, high-fibre, and ready in 40 minutes.

Grilled Loin of Pork with Tart Cherry Sauce recipe

Broiled pineapple is a tasty alternative to a traditional bed of rice or pasta.

Whole chicken pieces baked in a sticky brown sugar and orange juice glaze, finished with plump dark sweet cherries. A fruity, golden one-pan dinner for eight.

Indian gravy: a make-ahead curry base of onions, garlic, ginger, turmeric, cayenne, and garam masala bloomed in ghee, then simmered with tomatoes and yogurt. The foundation for endless curries.

Indian lima bean stew (dalna) with cumin, coconut, tomato, ginger, and fresh dill. Inspired by Orissan mung bean dalna, this vegan one-pot dish pairs with rice pilaf.

Hearty colonial brown bread made with three flours, dark molasses, warm spices, and plump raisins. A rustic no-yeast quick bread your whole family will love.

Chilled curried apple soup with heavy cream, chicken broth, and a sprinkle of ginger. A silky, cold soup that balances sweet fruit with warm curry spice.

A simple chicken curry, perfect served over rice. Coconut cream gives this dish a rich taste.

Caribou sausage recipe combines wild game with fresh pork and a warm spice blend of nutmeg, ginger, allspice, and paprika. Yields 80 sausages, perfect for hunters and big freezer hauls.

Moroccan simmered chicken with preserved lemon, kalamata olives, saffron, ginger, and turmeric. Marinated overnight, then braised into a glossy golden sauce. Serve over couscous.

Alicha: Ethiopian mild meat stew with beef, lamb, or goat braised slow with turmeric, ginger, mustard, and caraway seeds. The yellow-gold curry that pairs with injera or rice.

From a manuscript in the British Library known as Harleian 479, dating from around 1420; recipe adapted.