108 county recipes

Country Captain is a storied Southern curried chicken stew with tomatoes, green peppers, garlic, and warm spices. A whole hen simmered tender and served over rice. Feeds 8.

Vegetarian country chili with kidney beans, canned tomatoes, and a basil-oregano-thyme spice blend. Diabetic-friendly, ready in 25 minutes, no meat needed.

This relish is based on a prize-winning English recipe of more than a generation ago. It is less sweet than traditional chutneys; most of its sweetness comes not from sugar, but from apples, dates, and parsnips. I generally use Winesap apples but any well-flavored, crisp eating apple will do.

Country-style pork chops simmered with apples, onions, and mixed vegetables served over quick-cooking rice. A one-skillet weeknight dinner with sweet-savory farm flavors.

Country apple pie layers six cups of fresh apples with brown sugar, cinnamon, and nutmeg in a flaky double crust, baked in two stages for a golden top and tender filling. The American classic done right.

Venison chuck simmered with red wine, mushrooms, potatoes, and kohlrabi until fork-tender. A rustic, hearty wild game stew served over rice that turns your deer harvest into a real country supper.

Low-fat country potato patties with shredded boiled potatoes, onion, celery, green pepper, and whole wheat flour. Griddle-cooked with no added oil or butter.

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.