County/12 recipes

Slow-roasted Georgia country ham soaked overnight, rubbed with bourbon and brown sugar, baked low for 8 hours. Southern heritage cooking for special occasions.

Country bread sausage stuffing with Italian herbs, celery, onion, and chicken broth. A savory, herbed dressing that fills a 12-14 pound Thanksgiving turkey.

French toast strata with country sausage, sliced apples, and Italian bread soaked overnight in maple-nutmeg custard. A make-ahead breakfast casserole baked golden and set.

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.

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

Fettunta Toscana is Tuscan grilled bread rubbed with raw garlic and topped with fresh tomatoes, basil, and olive oil. The original Italian bruschetta, simple and seasonal.

Irish cheddar crouton gives the tons of flavor and crunchiness into this delicious onion soup.

Homemade pork patties seasoned with sage, nutmeg, thyme, and a pinch of ginger then pan-fried in 10 minutes. The classic breakfast sausage you'd find in a country diner, made fresh from ground pork.

Whole roasted chicken marinated in lemon and garlic, stuffed with a mofongo-inspired filling of browned plantains, crispy bacon, Anaheim chilies, and red bell pepper. Latin-Caribbean Sunday dinner at its golden, crispy-skinned best.

Classic Filipino sinigang with pork ribs braised in a tart tamarind broth alongside tomatoes, daikon, green beans, and wilted spinach. The ultimate sour soup for rice lovers.

Castilian garlic soup (sopa de ajo) layers smoky paprika-crisped bread cubes, poached eggs, Spanish ham, and garlic-infused broth. A rustic Spanish peasant classic with deep comfort.

A succulent seafood dish made with shrimp, mussels, clams and white wine.