2,856 finnish recipes

Moroccan dessert couscous steamed three times until feathery light, finished with olive oil and cinnamon, then garnished with dried fruits and almonds. A traditional North African sweet.

Lemon quick bread with fresh lemon zest and chopped nuts, finished with a tart lemon glaze soaked in while still hot. Bright, tender, and easy to make.

Buttermilk bundt cake with a chocolate swirl baked in a fluted tube pan and finished with a chocolate chip drizzle. Tender crumb with a fudgy ribbon inside.

Lemon curd cheesecake with a tangy cream cheese and sour cream filling topped with homemade lemon curd. Baked low and slow for a crack-free, silky finish.

Mazurka cookie bars with an almond shortbread base topped with a fruity filling of apricots, figs, raisins, walnuts, and candied orange peel, finished with powdered sugar icing.

Sauteed smallmouth bass meunier dredged in cornmeal and flour, pan-fried in butter, and finished with a vinegar pan sauce. A classic French-meets-camp fish preparation.

Smoky black bean soup made from dried beans simmered with ham hocks, cumin, jalapeno, and vegetables, pureed smooth and finished with dry sherry and fresh lime juice.

Wicklow pancake, a traditional Irish egg and breadcrumb pancake with fresh herbs, cooked in foaming butter and finished under the grill. A hearty, rustic breakfast or supper.

Filetto sorpresso don is a butterflied filet mignon stuffed with prosciutto, mozzarella, and truffle, then breaded, pan-seared, and finished in white wine and lemon pan juices.

Halfway House pot roast: beef browned in garlic butter, simmered with dark rum, horseradish, and peppercorns, then finished with whole onions, carrots, and potatoes in rum gravy.

Soft orange raisin bar cookies made with sour cream, ground raisins, and fresh orange zest. Finished with powdered sugar or orange icing for a citrus-sweet treat.

Cajun seafood gumbo with shrimp, lump crab, ham, and okra built on a dark cocoa-colored roux. Finished with file powder for authentic Louisiana flavor and body.

Quick seafood stir-fry with scallops, sweet red peppers, and wilted watercress finished with lemon juice and red pepper flakes. Light, colorful, and ready in 30 minutes.

Krautfleisch is a German pork and cabbage casserole braised with paprika, caraway seeds, and tomato puree. Simmered low and slow until fork-tender, finished with sour cream.

Roast rack of lamb with garlic-parsley persillade crust and pan jus. A restaurant-quality technique with high-heat roasting, deglazing, and a crispy herb breadcrumb finish.

Grilled butterflied leg of lamb rubbed with olive oil, dried rosemary, and lemon zest. Four ingredients, grilled to pink, and finished with butter for a showpiece roast.