590 finnish recipes

Persian lentil-filled pastries with rose water and cardamom dough deep-fried until golden and puffed for an aromatic vegetarian snack.

Topig is a traditional Armenian Lenten dish: chickpea and potato dough wrapped around a filling of tahini, pine nuts, currants, and spiced onions, then boiled until firm. Vegan, hearty, and steeped in centuries of tradition.

Double crust apple pie pre-cooks the apple filling on the stovetop before baking. This smart technique prevents soggy bottom crust and delivers tender, perfectly shaped apple slices under a flaky sour cream dough.

Cherry and apricot cobbler with fresh sour cherries and sliced apricots under a buttery buttermilk biscuit crust brushed with buttermilk and sugar. A summer stone fruit cobbler at its best.

Jan's 1940s apple pie heaped with McIntosh and Cortland apples, finished with a quick water-rinse trick on the top crust that produces an exceptionally flaky finish.

Roast pork tenderloin with sweet peppers and onions in a Worcestershire mustard pan sauce. A classic Sunday-dinner sheet pan roast with bold, savory finish.

Slow-simmered beef stroganoff with red wine, mushrooms, and fresh dill, finished with sour cream and served over buttered noodles or rice. Hearty Sunday-supper take on a Russian classic.

Roasted garlic stuffed chicken breasts: pockets filled with 20-clove confit garlic paste, pan-seared, then finished in a Provencal tomato-caper-wine sauce. Elegant dinner-party chicken.

A hearty ground turkey meatloaf seasoned with barbecue spice and Worcestershire, bound with bread and egg, and finished under a tomato paste glaze. Sliced and re-baked so every piece gets crisp edges.

Rabbit chasseur with a pound of mushrooms, tomatoes, and white wine braised in the oven, finished with a beurre manie-thickened hunter's sauce. Classic French technique.

Mulligatawny soup simmers chickpeas, vegetables, and coconut milk with turmeric, coriander, and dried chili, then gets blended smooth and finished with lemon and cilantro.

Barley cheese soup with broccoli, carrots, pearl barley, and a creamy cheddar finish. A hearty 30-minute soup that's surprisingly filling thanks to chewy barley and melty cheese.

Hearty sauerkraut and bean soup with browned pork shoulder, paprika, and beef stock. Partially pureed for a thick, creamy base with a tangy sauerkraut finish.

Bhartha, a classic Indian curried eggplant roasted until smoky and tender, then cooked down with tomatoes, onions, and ghee. Finished with fresh coriander.

Gluten-free orange breakfast bread made with rice flour, buttermilk, applesauce, and honey, finished with an orange juice glaze. Three moist mini loaves.

German beer-braised Brussels sprouts simmered in beer until tender, then finished with butter and salt. A traditional 4-ingredient side dish that converts sprout skeptics.