100 country recipes

French country soup with beef shank, cabbage, turnips, rutabaga, green beans, and elbow macaroni in a tomato broth seasoned with cloves. A hearty pot-au-feu style meal that simmers for hours.

Slow-baked country ham with a brown sugar, honey, dry sherry, and Dijon mustard glaze applied three times for a sticky, caramelized crust. The centerpiece for any holiday feast.

Toasted country bread brushed with olive oil and oven-toasted until golden, the base for bruschetta and tomato salad toasts. Two ingredients, restaurant-quality crunch.

Country fried steaks coated in a seasoned flour-cornmeal crust and smothered in herb-laced milk gravy with marjoram and thyme. Classic Southern supper table centerpiece.

Rustic whole wheat quickbread with tangy buttermilk and a golden crust bakes in under an hour. No yeast, no kneading, just mix and bake.

Serve over hot buttered noodles or mashed potatoes and garnish with chopped parsley if desired. Serve with hot biscuits or bread, if desired.

Warm brown rice breakfast cereal simmered with chopped prunes, cinnamon, and a pat of butter. Low-fat, naturally sweet, and ready to top with milk, honey, or fresh fruit.

Old-fashioned navy bean soup simmered low and slow with a meaty ham bone, onions, and bay leaf. Just 7 ingredients, feeds a crowd of 15, and freezes like a dream.

A rustic round whole wheat loaf sweetened with molasses and boosted with wheat germ, topped with oats. Simple yeast bread that fills the kitchen with the most incredible aroma.

Pennsylvania Dutch molasses pie with a crumb topping mixed into a foamy molasses filling. An old-fashioned shoofly-style pie that bakes in just 30 minutes.

Hearty breadmaker country seed bread loaded with flax, sesame, and poppy seeds in a honey-sweetened whole wheat dough. Dump it in, press start, and let the machine work its magic.

Hill Country pickled peaches preserved in a sweet vinegar syrup with cinnamon sticks, whole cloves, ginger, and white pepper. A Texas tradition for canning season.

Country honey mustard dip made with whole-grain mustard, honey, sour cream, and salad dressing. A creamy, sweet-tangy four-ingredient dip for chicken fingers, pretzels, or vegetables.

Maryland-style crab soup simmered with beef shin, tomatoes, mixed vegetables, and a pound and a half of crab meat. A slow-cooked Chesapeake Bay classic loaded with briny sweetness and deep beefy broth.

A creamy vegan cheesecake made with blended tofu on a crunchy granola crust, topped with a fresh strawberry sauce. Dairy-free, egg-free, and naturally sweetened. Serves 8.

Simple pan-fried trout rolled in flour and cooked golden in oil. Just 3 ingredients and 8 minutes for crispy, flaky mountain-stream trout the way it was meant to be eaten.