388 finnish recipes

Veal chops Italienne: seared veal chops finished in a quick microwave tomato, oregano, and red wine sauce with a parmesan crust. Italian-style weeknight veal in under 30 minutes.

Penne tossed with blanched broccoli rabe, toasted raisins, garlic, and red pepper flakes, finished with lemon juice. A classic Southern Italian pasta that's naturally vegan.

Grilled beef back ribs steamed in foil packets then finished over coals with a spicy ketchup sauce spiked with cinnamon, hot sauce, and crushed red pepper.

Thakkali isso is a Sri Lankan prawn and tomato curry simmered in two rounds of coconut milk with lemongrass, cardamom, fenugreek, and curry leaves. Finished with lime and curry powder.

Rhubarb punch made from fresh rhubarb juice strained through cheesecloth, sweetened with sugar, and brightened with orange and lemon juice. Finished with soda water.

Irish parsnip and apple soup with curry powder, cumin, coriander, and cardamom, finished with cream. A silky pureed soup where earthy parsnips meet sweet apple and warm spice.

Glazed smoked ham roasted with a jalapeño jelly and cilantro finish. Foolproof holiday ham technique with temperature markers and a spicy-sweet twist on tradition.

Orange and fennel salad shaves raw fennel over peeled orange segments, dressed in olive oil and red wine vinegar, finished with dried cranberries. A Sicilian classic done simple.

Punjabi dal palak with spinach, fenugreek leaves, and dill simmered in turmeric and cumin. Finished with a generous pour of ghee for authentic, earthy richness.

Tender bay scallops in a light thyme-nutmeg cream sauce tossed with pasta shells and finished with fresh parsley and lemon zest. Elegant enough for date night, easy enough for a weeknight.

Potage Mongol blends condensed tomato soup and green pea soup into one elegant bowl, finished with dry sherry. A classic 4-ingredient soup ready in 30 minutes.

Wild rice with quinoa cooks both grains in one pot with soy sauce for a nutty, protein-rich side dish. The staggered cooking method ensures both grains finish tender at the same time.

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.

Roast pork loin rubbed with caraway, mustard, and sage, finished under a brown sugar applesauce glaze. The bone-deep Sunday dinner roast that fills the house with autumn smells.

Sauteed pork chops over sauerkraut braised with bacon, onion, caraway and apple juice, finished with fresh dill. A classic Central European dinner for two that balances rich pork against tangy, aromatic kraut.

Grilled beef tenderloin gets seared hot then finished indirect, basted with a vinegar-and-ancho Western BBQ mop. Spicy Texas-style barbecue sauce with cumin and Tabasco for medium-rare results.