928 finnish recipes

Red snapper a la Mexicaine with seared fillets baked in fresh tomatoes and herbs, finished with a creamy avocado sauce spiked with lime and Tabasco. French-Mexican fusion at its finest.

Turkish-style sauteed eggplant with a garlicky tomato sauce finished with vinegar. Salted and drained for silky, golden slices. Served warm or at room temperature.

Sweet and sour pork stir fry with pineapple, cucumber, tomato, and red pepper in a fish sauce and vinegar glaze, finished with a light cornstarch coating. A 30-minute wok dinner.

Pork shoulder chops braised with golden hominy and carrots in chicken broth, finished with pink pickled onions. A one-pan riff on pozole that lets the pork do the talking.

Glossy dark chocolate glaze with melted chocolate, butter, and corn syrup. Pours smooth over cake layers and sets with a mirror-like sheen. Press chopped nuts into the sides for a bakery finish.

Lightly spiced bars made with apricot nectar and dried apricots, finished with a tangy apricot glaze for double the fruit flavor.

Ginger chicken broth soup with vermicelli, cilantro, and scallions finished with fresh lemon. A light, aromatic bowl ready in 20 minutes.

Veal scallopini with onions, green peppers, and mushrooms in a lemony, garlic-mustard sauce. Microwave-finished Italian-American classic ready quickly.

Harvest pot roast with pork shoulder, acorn squash, apples, potatoes, and carrots braised with chervil and finished with an apple cider vinegar pan gravy. Fall in a Dutch oven.

Salmon fillets poached in lemon juice and dry white wine, finished with fresh parsley. A light, elegant 4-ingredient main dish ready in under 15 minutes.

Sour cream Christmas cut-out cookies with a tender, slightly tangy dough, finished with a buttery coffee frosting. Makes 6 dozen cookies. Chill dough overnight for clean edges when cutting shapes.

Quick pork stir-fry with courgette (zucchini) and aubergine (eggplant) finished in creamy yogurt and served over brown rice. A 30-minute weeknight dinner with smoky paprika and charred vegetables.

Slow-simmered white bean soup with diced ham, potatoes, celery, garlic, and a hit of liquid smoke. Beans cooked separately for the most tender texture, then folded in to finish.

Guacamole with serrano heat, white onion, and a surprise hit of pureed zucchini for body. Mexican-style avocado dip finished with tomato, green onion, and cilantro garnish.

Papa's spareribs start in the oven and finish on the barbecue pit with a homemade sauce of smoked salt, brown sugar, ketchup, liquid smoke, and Worcestershire. Smoky, sticky, fall-off-the-bone ribs.

Pan-seared pork chops with a sweet-tart red currant and balsamic glaze. Sage-rubbed loin chops finished in a glossy two-ingredient pan sauce.