332 county recipes

Apples and buttons is one of the best known of all Pennsylvania Dutch dishes. Truly a meal in itself with ham, raised dumplings, and stewed apples.

Make your own Bruschetta with this simple recipe that's extremely easy to follow!

Serve as an appetizer spread on thick slices of country-style white bread, or flat pita bread, or use as a side dish to accompany grilled or roasted meats.

Seafood gumbo built on a butter-flour roux with shrimp, okra, tomatoes, chili powder, and Worcestershire, served over rice with filé powder. Where Louisiana bayou meets Texas ranch country.

Panfried quail browns the little birds in butter with thyme and ham, then deglazes the pan with fresh white grape juice. A classic French country preparation for game lovers.

Massaman curry paste: a homemade Thai-Muslim spice blend of dried chiles, lemongrass, galangal, shallots, and warm Indian-influenced spices. The flavor base for the country's most aromatic curry.

Schneiderflecklesuppe is a German tailor's square soup featuring handmade pasta squares rolled paper-thin and simmered in rich beef broth. A rustic, soul-warming classic from the old country.

San Joaquin Glamour Salad stuffs a hollowed cabbage shell with ground cabbage, stewed figs, carrot, pineapple, and whipped cream dressing. A retro Central Valley showstopper from California's fig country.

Felvideki finom nulleves, a hearty Hungarian hare soup from the Upper Highlands with root vegetables, lard-browned liver roux, and rice. Old-country game cookery from the Felvidek region.

Thick, peppery cream gravy made from a butter or bacon fat roux, milk, and freshly cracked black pepper. Ready in 20 minutes and just right for smothering biscuits, fried chicken, or country-fried steak.

Provencal braised beef marinated overnight in red wine with garlic, cloves, allspice, and vinegar, then slow-braised with bacon, carrots, brandy, and orange zest. A deeply flavored French country casserole.

Old-fashioned braised chicken with carrots, celery, onions, and bell pepper in a creamy milk gravy. Country farmhouse cooking at its simplest, feeding a crowd of 12 from one pot.

Golden-browned chicken simmers over chorizo, rice, red peppers, sun-dried tomatoes, olives, and orange wedges in a white wine and paprika broth. A rustic one-pot Basque Country classic.

Traditional dry salt cure for a 14-pound ham using rough salt, brown sugar, and saltpeter. Includes a 3-week curing process with optional smoking instructions for homemade country ham.

French-style braised duck with olives, bacon, red wine, and Dijon mustard. A rustic country braise where the duck simmers low and slow until fork-tender, served over wild rice.

Frijoles borrachos, drunken pinto beans simmered low and slow in beer and water with bacon drippings, onion, garlic, fresh and pickled jalapenos, and chili powder. Mexican border country comfort food.