927 finish recipes

Pureed beet soup with sage, sauteed shallots, garlic, and white wine, finished with creme fraiche and a touch of maple syrup. Vinegar-soaked beets add tangy depth.

Creamy cauliflower soup made with skim milk and a light roux base, finished with white pepper and nutmeg. Lower-calorie, silky, and ready in an hour.

Baked sweet pepper wedges stuffed with tomatoes, pine nuts, garlic, and parsley, finished with breadcrumbs and olive oil. A vegan Mediterranean appetizer or side dish that bakes in an hour.

Irish parsnip and apple soup with curry powder, cumin, coriander, and cardamom, finished with cream. A silky pureed soup where earthy parsnips meet sweet apple and warm spice.

Minestrone genovese: classic Ligurian vegetable soup with white beans, potatoes, butternut squash, zucchini, and pasta, finished with fragrant basil pesto stirred in at the end.

Grilled chicken halves stuffed under the skin with blanched garlic and Italian parsley, finished with a lemon-butter garlic sauce. Simple, fragrant, and charcoal-kissed.

Garlic asparagus finished with a bright squeeze of lime instead of the usual lemon. Fresh spears sauteed with garlic, shallots, and a little butter for a fast, light vegetable side.

Glazed smoked ham roasted with a jalapeño jelly and cilantro finish. Foolproof holiday ham technique with temperature markers and a spicy-sweet twist on tradition.

Orange and fennel salad shaves raw fennel over peeled orange segments, dressed in olive oil and red wine vinegar, finished with dried cranberries. A Sicilian classic done simple.

Chinese steamed salmon steaks with fermented black bean sauce, fresh ginger, and scallions, finished with a sizzling hot-oil pour. Classic Cantonese fish done restaurant-style.

Saganaki, the classic Greek fried cheese appetizer made with kefalotiri or kasseri, pan-fried in butter until golden and finished with fresh lemon juice.

Pork chops and sauerkraut with caraway seeds and tart apple slices, seared on the stovetop and finished in the microwave. A quick weeknight take on a German classic.

Punjabi dal palak with spinach, fenugreek leaves, and dill simmered in turmeric and cumin. Finished with a generous pour of ghee for authentic, earthy richness.

Tomato-based seafood soup with fresh herbs, pasta shells, and mixed seafood finished with dry sherry. Elegant 60-minute bisque.

Polipi Veraci all'Aglio is Italian braised octopus with crushed garlic, cumin, bay leaf, and olive oil, slow-cooked in a sealed earthenware dish until tender. Finished with rosemary, parsley, and green pepper.

Potage Mongol blends condensed tomato soup and green pea soup into one elegant bowl, finished with dry sherry. A classic 4-ingredient soup ready in 30 minutes.