2,849 finish recipes

Breaded pork tenderloin medallions pan-fried in butter and olive oil, then topped with a white wine mushroom sauce finished with lemon juice. Classic bistro technique, weeknight timing.

Grilled steaks in a soy-ginger-curry marinade with torch bananas wrapped in foil with honey, coconut, and pineapple juice, finished with flaming brandy. A showstopper BBQ dinner.

Roast stuffed leg of lamb rubbed with garlic and rosemary, finished with a red wine pan sauce of tomatoes and olives. A centerpiece roast for Sunday or Easter dinner.

Quick stir-fried shrimp with garlic, ginger, green onion, and a brandy flambe finish. Butterflied shrimp seared over high heat and ready in under 5 minutes.

Pureed red lentil soup with bacon and leek, finished with cream and served with poached chicken liver dumplings. A refined European soup with old-world elegance.

Pinto bean and andouille sausage stew with smoked paprika, three peppers, and a bright lime finish. A smoky Cajun-Creole one-pot with rendered bacon fat building deep bottom-of-the-bowl flavor.

Cauliflower coconut soup spiced with cumin, turmeric, coriander, and ginger, finished with coconut cream and borlotti beans. A hearty vegetarian soup with warming Indian-inspired flavors.

Split pea soup with fennel, potatoes, and green peas pureed into a creamy base then finished with fresh basil and parsley. A vegan harvest soup with anise-sweet depth.

Herbed chicken breasts baked in rosemary, bouillon, and water for tender, juicy meat. A diabetic-friendly low-fat one-pan dinner finished under the broiler.

Classic Italian minestrone soup with white beans, salt pork, leeks, cabbage, turnip, zucchini, and elbow macaroni. Slow-simmered farmhouse soup finished with grated parmesan.

Grilled pork chops Dijonnaise with a double-mustard rub and herb butter finish. Seared over hot charcoal then wrapped in foil with parsley-chive butter to steam through - juicy, never dry.

Orange barbecued chicken marinated overnight in orange juice concentrate and teriyaki sauce. Grilled over charcoal and basted for a sweet, glossy, caramelized finish.

New England-style individual lobster pie with sherry cream sauce, egg yolk custard, and a buttery cracker-Parmesan crumb topping. Baked low and slow for a rich, elegant finish.

Oreo cookie pound cake with chunks of Oreos folded through a buttery batter and finished with a glossy chocolate glaze. A cookies-and-cream bundt that bakes up dense, moist and tender.

Fettuccine Alfredo lightened up with skim milk and cream cheese, finished with garlic-bloomed butter and a thick blanket of Parmigiano-Reggiano. Silky, garlicky, and surprisingly rich.

The Ark's chicken Marsala: pan-seared chicken breast with garlic and button mushrooms in a Burgundy and demi-glace sauce, finished with butter for restaurant gloss.