2,849 finish recipes

Elegant green pea and shrimp soup finished with white wine, cream, and champagne. Fresh savory and tarragon give this French-inspired soup its herbal depth.

Florentine cups: miniature honey-almond cereal cups with coconut, raisins, and orange zest, finished with a citrus icing drizzle. Italian florentine cookie meets mini muffin.

Braised cabbage with apple, onion, caraway, and champagne, finished with cream. A holiday-elegant side dish meant to accompany pheasant or other roast game birds.

Turkey breasts stuffed with jalapeño cornbread and wrapped in a golden potato crust. Pan-seared then oven-finished, served with southwest shoestring fries for crunch.

Salmon steaks almondine steamed in court bouillon, finished with browned butter, toasted almonds, lemon juice, and a pinch of cayenne. A timeless French bistro classic.

Minestrone Parmesan: Italian vegetable and pasta soup loaded with smoked ham, chickpeas, spinach, and garden vegetables in a rich beef broth. Finished with grated Parmesan.

Summer grape parfait: a two-ingredient five-minute dessert with seedless grapes and lemon yogurt layered in tall glasses for a refreshing fat-free finish.

Crockpot lima bean casserole with cream of celery soup, mushrooms, pimentos, and dill, finished with cream and grated Parmesan. Hearty, hands-off vintage comfort food.

Maine clam chowder simmers ground clams with salt pork, onions, and potatoes, finished with evaporated milk. Old-fashioned New England chowder with deep coastal flavor.

Saffron risotto in the simple Milanese tradition: rice toasted in butter and onion, simmered in saffron-laced broth, finished with parmesan. Golden, fragrant, and unfussy.

Buttery almond shortbread thumbprint cookies filled with raspberry jam and finished with an almond-scented glaze drizzle. Classic Christmas cookie that freezes for three months.

Ginger-almond florentines: thin, lacy caramel cookies with crystallized ginger, toasted almonds, and citrus zest, finished with a smooth chocolate coating on the flat side.

Fried bread crumbs: dry crumbs sauteed in melted butter until deeply golden and crisp. A two-ingredient finishing topping for pasta, vegetables, casseroles and gratins.

Gulyassuppe: a Viennese-style goulash soup with paprika, caraway, marjoram, stewing beef, potatoes, bacon, and sliced frankfurters. Hearty Central European soup finished with lemon juice.

Greek lamb and artichoke stew finished with a silky avgolemono egg-lemon sauce, scented with fresh mint. A spring Easter classic from the Mediterranean table.

Pumpkin pound cake with warm spices, finished with orange glaze and homemade candied orange peel. Makes two 9x5 loaves, perfect for fall gifting or freezing.