2,772 finnish recipes

Pressure cooker pot roast braises beef in red wine and stock until fork-tender, finished with a pan gravy from the drippings. Sunday dinner shortened from hours to under an hour.

Roast venison loin rubbed with juniper berries and black pepper, served with a citrus-ginger cranberry sauce finished with red wine and cold butter.

French chicken Normande with boneless breasts sauteed in butter with shallots, simmered in wine with Granny Smith apples, and finished with cream and broiled mozzarella.

Adobe Pie: a frozen layered ice cream dessert with chocolate wafer crust spiked with Amaretto, vanilla and coffee ice cream stacked, finished with shaved dark chocolate. Make-ahead party pie.

Classic Quebec-style roast goose stuffed with bread, currants, and apples, slow-roasted with aromatic vegetables and finished with a white wine pan gravy. A showpiece holiday roast.

New Orleans shrimp and squash bisque with yellow squash, potatoes, and carrots pureed smooth, then finished with cooked shrimp, dill, and hot sauce. Creamy without any cream.

A stripped-down carbonara-style pasta tossed with beaten eggs, Parmesan, and caramelized onions. Pantry staples, one skillet, 12 minutes start to finish.

A three-layer Southern cake with grated sweet potatoes, warm spices, and chopped nuts, finished with a rich coconut frosting. The surprise? Nobody guesses it's sweet potato.

Vegetarian fava bean burgers with oats, wheat germ, shredded carrots, and Italian herbs. Pan-fried and oven-finished for a crispy outside and firm, set center.

Southern fig preserve cake baked in a tube pan with warm spices, buttermilk, chopped pecans, and a generous swirl of fig jam, finished with a buttermilk glaze.

Fat-free chocolate cake with cocoa powder, egg whites, and corn syrup for moisture, finished with a quick cocoa glaze. Surprising richness with zero added butter or oil.

Baked chicken glazed with an orange juice, butter, cinnamon, and ginger sauce. Brushed repeatedly while baking for a golden, citrus-spiced finish.

Oyster and brie soup, a luxurious New Orleans-style chowder with plump oysters, melted Brie cheese, and a champagne-sherry finish. Restaurant-elegant starter for celebration dinners.

Roasted chicken breast stuffed with Gorgonzola cheese and finished with a white wine pan sauce with black grapes and green apple. An elegant main course with bold, fruity flavors.

Chicken fatteh layers toasted pita, saffron-scented rice, poached chicken, and garlicky yogurt in a Levantine feast dish finished with pine nuts, pistachios, and fresh herbs.

New England clam chowder ready in 20 minutes. Canned clams, diced potatoes, onion in butter, and milk warmed just under a boil. A splash of sherry for the old-school finish.