2,772 finnish recipes

A Greek cheese-filled pastry wrapped in buttery, shattering layers of phyllo dough. Three cheeses, a hint of nutmeg, and a sugar finish make this bougatsa an irresistible warm dessert.

Grilled pork chops Dijonnaise with a double-mustard rub and herb butter finish. Seared over hot charcoal then wrapped in foil with parsley-chive butter to steam through - juicy, never dry.

Boston chowder with fish and clams, potatoes, carrot, onion, and milk. A light, simple New England-style seafood chowder finished with fresh savory and thyme.

Spicy peanut dipping sauce with sesame oil, soy sauce, Thai chili paste, and a creamy mayonnaise finish. No-cook sauce for satay, shrimp, and fresh vegetables.

Poppy seed bread with almond and vanilla, finished with a tangy orange-nutmeg glaze. Tender quick bread that doubles as a holiday gift baked in canning jars.

Sautéed chicken breasts deglazed with dry champagne and finished in a silky tarragon cream sauce. Quick, elegant, and ready in under 45 minutes. Optional prosciutto-stuffed variation takes it over the top.

Iowa chops stuffed with brandy-soaked apricots, pecans, currants, orange zest, and fennel. Seared, baked, and finished with flambeed brandy for a tableside showstopper.

Slow cooker rabbit in cream sauce with mushrooms, thyme, and a tangy sour cream finish. Brined overnight and braised low and slow until fork-tender, this old-school Crock-Pot recipe delivers rich, rustic flavor.

Golden-seared chicken simmered in raspberry vinegar and chicken stock, finished with a velvety cream reduction. A French nouvelle cuisine classic that balances fruity tartness with rich, savory depth.

Roma's white chocolate bread pudding: rich custard-soaked French bread baked into silky pudding, finished with warm white chocolate sauce and dark chocolate shavings. Restaurant-style indulgence.

Pan-broiled steak with tomatoes sears thick sirloin in olive oil, then finishes under a quick garlic-oregano tomato sauce. A rustic Italian one-skillet supper, ready fast.

Balsamic chicken with mushrooms: chicken marinated in balsamic, mustard, and garlic, then seared and finished with a quick pan sauce of mushrooms, thyme, and a splash more balsamic.

Chicken with raspberry vinegar pan-sears thin chicken breast cutlets and finishes them in a quick shallot and raspberry vinegar pan sauce. A French bistro classic ready in 30 minutes.

Classic breaded veal cutlet with a double cracker-crumb coating, pan-fried golden and finished with lemon juice. Served Pennsylvania Dutch style topped with a fried egg.

Creamy potato, leek, and salt cod soup finished with sour cream and fresh dill. A milk-based chowder with rich, briny depth that can be made a day ahead.

Mediterranean lentil soup simmers lentils with allspice, cumin, and cinnamon, finished with a pureed raw garlic-oil emulsion and fresh lemon juice. Authentic Middle Eastern stew with deep warm spice.