2,772 finnish recipes

Honey glazed chicken breasts dredged in cayenne flour, baked, then finished in a sticky honey, brown sugar, lemon, soy, and curry powder glaze. A retro family dinner with sweet-spicy lacquered edges.

Best Sex in a Pan is a retro layered icebox dessert with a walnut shortbread crust, sweet cream cheese filling, vanilla and chocolate pudding stripes, and a Cool Whip topping finished with shaved chocolate.

Slow cooker pot roast braised in red wine for 10-12 hours, finished with a sour cream gravy made from the pan drippings. Fork-tender beef, set-and-forget method.

Cream cheese butter cookies folded into delicate lily shapes with strawberry jam peeking out the top, finished with a dusting of powdered sugar. A stunning addition to any holiday cookie tray.

Bourbon orange chicken with just four ingredients: chicken breasts browned in butter, simmered in orange juice concentrate that reduces to a glossy glaze, then finished with a splash of bourbon. Sweet, sticky and weeknight-fast.

Shrimp couscous paella: a microwave twist on Spanish paella with chicken, shrimp, saffron, peas, and red pepper, finished with quick-cooking couscous. Weeknight dinner in 30 minutes.

Korean chicken soup with ginger, garlic, and gochujang in a sesame-rich broth, finished with toasted sesame seeds and scallions. A warming weeknight bowl with rice cooked right in.

Frogmore stew is the classic Lowcountry boil: red potatoes, smoked sausage, corn, and shrimp simmered in one Old Bay-spiced pot. Staggered timing means everything finishes just right for a dump-and-feast spread.

Egg and pork pad thai: soaked rice sticks stir-fried with garlic, pork, and crispy egg in a sweet-salty-sour fish sauce, finished with bean sprouts, cilantro, and lime. Homemade Thai takeout in 30 minutes.

Marinated chicken thighs grilled over wood or charcoal, served with papaya-tomatillo salsa and julienned jicama. Bold Yucatan flavors with a smoky, charred finish.

Kuemmelkartoffel, a traditional German caraway potato side dish. Boiled potato slices tossed with caraway seeds and finished with melted butter for earthy, aromatic flavor.

Strained berry sauce with cognac, lemon zest, and cornstarch for a glossy, clear finish. A versatile dessert sauce for ice cream, fruit, or cake.

German hazelnut cakes (Haselnusstörtchen) with ground hazelnuts, separated eggs for lift, and a rum-glazed top finished with a whole hazelnut. Classic Konditorei treat.

Golden Harvest beef brisket braised with yams, carrots, apples, and potatoes, finished with mandarin orange glaze. One-pot autumn Sunday dinner that feeds six.

Brook trout sauteed with mushrooms, finished with brown butter, lime juice, and fresh parsley. A French meuniere-style preparation with whole fish or fillets.

Moroccan chickpea soup with saffron, turmeric, ginger, and potatoes simmered in stock with tomato paste. A warming vegetarian soup finished with fresh lemon juice.