584 finish recipes

Chocolate espresso cheesecake: dense, dark cheesecake on a chocolate wafer crust, finished with a glossy chocolate-pecan glaze. Real brewed espresso amplifies every cocoa note.

Sauteed rabbit loin brined then braised with fennel, balsamic vinegar, and white wine, finished with a vibrant salsa verde of parsley, capers, spinach, and fennel fronds.

Harvest apple pie with a brown sugar-nut praline topping baked over the top crust. A double-crust apple pie with a caramelized, crunchy finish.

Senate navy bean soup with dried beans, chicken broth, and a bright lemon juice finish. A simple, classic American bean soup inspired by the U.S. Capitol's famous recipe.

Orange blossom muffins: tender bakery-style muffins with sour cream, fresh orange juice, zest, and a splash of Grand Marnier. Brown sugar tops for a caramelized crackle finish.

Brussels sprouts glazed with red wine, honey, and soy sauce. Simmered until tender then finished with a glossy cornstarch glaze. A savory-sweet holiday side dish.

Pork and shrimp pad Thai tossed in a tangy fish sauce and rice vinegar glaze, then finished with crunchy toasted peanuts, mung bean sprouts, scallions and a wedge of fresh lime.

Red snapper a la Mexicaine with seared fillets baked in fresh tomatoes and herbs, finished with a creamy avocado sauce spiked with lime and Tabasco. French-Mexican fusion at its finest.

Pork shoulder chops braised with golden hominy and carrots in chicken broth, finished with pink pickled onions. A one-pan riff on pozole that lets the pork do the talking.

Ginger chicken broth soup with vermicelli, cilantro, and scallions finished with fresh lemon. A light, aromatic bowl ready in 20 minutes.

Indian beef curry with whole aromatic spices, deeply browned onions, and a rich cashew-yogurt sauce. Badam Diyea Mangsha simmers with potatoes and finishes with garam masala.

Clay pot curried chicken simmers bone-in pieces with curry powder, dried apricots, carrots, and tomato puree until tender, finished with peas and shredded coconut. A hands-off Indian-inspired one-pot dinner.

Red snapper in a macadamia and pecan crust, pan-seared in olive oil and finished in the oven. A crispy, nutty-crusted fish dinner ready in 25 minutes.

Belgian beef stew braised in beer with sauerkraut, green olives, marjoram, and a finish of cream. A carbonnade-style oven braise with tangy, complex flavors.

Bay scallops with vermicelli in a fresh tomato-basil sauce, finished with cream and a whisper of nutmeg. A lighter Italian seafood pasta for weeknight dinners.

Garlic shrimp linguine with rosemary, oregano, and a touch of cayenne. Eight cloves of garlic, lemon-spiked olive oil, fresh spinach and tomato, finished with parmesan.