332 county recipes

Indiana farm sausage is a homemade country breakfast sausage seasoned with sage, marjoram, thyme, and a kick of chili. Shape into logs or marble-sized balls for easy freezing.

Classic French country pate with veal, pork, chicken livers, and duck breast marinated in white wine and baked in a terrine. A two-day charcuterie project worth the wait.

Had this delicious soup with homemade bread for dinner today, and it was heaven. Especially on the cold winter day like now, this was exactly what I needed. Warm, comfort, and wholesome.

Traditional Irish roast lamb shoulder with a buttery herb breadcrumb crust, roasted over a bed of potatoes, onions, and sliced apple. Sunday dinner the old country way.

Real Irish stew: traditional Irish country stew of mutton, potatoes, carrots, and onions simmered slowly in water until the meat falls apart. Six ingredients, no shortcuts, pure comfort.

Wow country fair judges with this delectable cake that will satisfy anyone's tastebuds and attract chocolate lovers from far away.

Carrot and rhubarb preserve combines pureed sweet carrots with tart sliced rhubarb. A three-ingredient old-country jam with vibrant color and a bright sweet-tart flavor.

Rustic rabbit and pork terrine studded with pistachios, garlic, and thyme, wrapped in bacon and baked in a water bath. Classic French country pate served with mustard and crusty bread.

Fettuccine with broccoli, carrots, and Canadian bacon in a light Dijon-Parmesan cream sauce. A lower-calorie weeknight pasta with vegetables cooked right in the pasta water.

Hickory-smoked pork ribs marinated in cider vinegar and garlic salt, grilled over charcoal, then dunked in a warm BBQ-and-steak sauce with molasses. Backyard classic.

Southern smothered steak with flour-dredged round steak browned in bacon drippings, then simmered in its own gravy until fork-tender. Four ingredients, pure country cooking.

Country-style rabbit stew braised in dry sherry, chicken broth, and a strained game marinade with sage and thyme. The way old hunters do it, in a black iron pot.

Homemade elderberry wine fermented with fresh berries, sugar, lemon juice, and yeast. A traditional country winemaking recipe that needs just five ingredients and three months of patience.

This handsome potage has many personalities as it may be presented in a variety of ways: hot, cold, pureed, or country style.

Traditional Irish pot-roasted chicken stuffed with oatmeal, bacon, and onion, braised with carrots and potatoes in giblet stock. Country Sunday supper from the Emerald Isle that turns a whole bird into a one-pot feast.

Pickled zucchini sticks canned with fresh dill, garlic, celery seed, and onion in a sweet vinegar brine. A crunchy way to preserve summer's zucchini bounty in 4 pint jars.