County/14 recipes

Give your pork chops a friend with this easy to follow crockpot recipe that will earn a spot in your cookbook.

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

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.

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.

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

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.

Crostini topped with a chunky artichoke and white bean spread brightened with lemon and basil, finished with crumbles of oven-crisped prosciutto. An easy Italian appetizer built from pantry staples.

This toasted sandwich is perfect for summer. With grilled yellow summer squash, fresh deli turkey and a medly of spices it melts in your mouth and awakens your summer spirit...

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.