455 finnish recipes

Homemade Bombay-style mild curry powder with roasted coriander, cumin, fennel, fenugreek, cinnamon, and chili, finished with garlic, turmeric, kokum skins, and curry leaves.

Warm cinnamon and nutmeg spice this tender carrot cake studded with toasted pecans. Orange cream cheese frosting crowns the bundt for a citrusy finish.

Red wine-marinated caribou simmered with paprika, red peppers, tomatoes, and caraway seeds, finished with sour cream. A hunter's take on classic Hungarian goulash.

Simple Indian dahl with lentils, garlic, green chili, and mustard seeds finished with a sizzling cumin-ghee tadka. Vegetarian comfort food in one pot.

Simple Indian dal simmered with turmeric, cumin, and green chiles, then finished with a sizzling onion-ginger tadka. Vegan, high-protein, and endlessly adaptable.

Westphalian cabbage (Kohl Westfalisch) braised with tart apples, caraway seeds, and beef broth, thickened with cornstarch and finished with red wine vinegar and sugar.

Shawrbat adas majroosha, a silky pureed lentil soup spiced with cumin, coriander, and saffron. A traditional Middle Eastern recipe finished with fresh lemon juice.

Pork tenderloin Provencale seared and crusted with bread crumbs, then finished in the oven. Served with a tapenade of black olives, capers, and anchovies.

Creamy Irish potato and leek soup with a half-pureed, half-chunky texture, finished with heavy cream. Topped with shredded cheddar and crumbled bacon.

Pasta with sauteed summer vegetables, garlic, fresh basil, and tomato, finished with Parmesan. A flexible, fast weeknight pasta built on what is in season.

White chicken chili with tomatillos, Ro-Tel, green chilies, and cannellini beans. A lighter twist on classic red chili with a bright lime finish.

Golden Harvest beef brisket braised with yams, carrots, apples, and potatoes, finished with mandarin orange glaze. One-pot autumn Sunday dinner that feeds six.

North Indian chana masala with whole spices, finished with amchoor (mango powder), dried pomegranate seeds, and a sizzling ghee tadka poured over the top.

Veal ragout with red pepper braises cubed veal in white wine, plum tomatoes, and herbs, then finishes with sweet bell pepper and a bright lemon-garlic gremolata over fresh fettuccine.

Banana Stuffed French Toast cuts pockets into sourdough slices, tucks in fresh banana quarters, dips in egg and cream custard, grills until golden, and finishes with a cinnamon-sugar sprinkle. Ready in 20 minutes.

Apfeltorte: German apple cake with whole peeled apples baked into a butter cake, their cores stuffed with rum-soaked raisins and chocolate. Finished with apricot glaze and powdered sugar.