45 county recipes

Tender venison cubes braised in red wine and beef stock with sautéed mushrooms, thyme, and bay leaf. A rich, slow-simmered wild game stew that serves nine hungry hunters.

A tender and juicy pork roast made seasoned to perfection with your choice of barbecue sauce.

Marlboro Country guacamole is a stripped-down, cowboy-style take on the classic: mashed avocado, chopped onion, pimentos, and a squeeze of lemon. Five ingredients, ten minutes, Western ranch vibes.

These tasty boiled greens with bacon can be used as a side dish or as a light lunch when on the go.

This recipe is my glorified version of a Polish "kapusta," made hearty with the addition of country-style pork ribs, mushroooms and bacon. Traditionally, it is served with "kluski (potato dumplings)" or egg noodles and rye bread.

Homemade country sausage patties with sage, black pepper, and a hint of brown sugar. Six-ingredient breakfast sausage you mix, shape, and pan-fry. No casings required.

Slow-roasted country style pork shoulder rubbed with sage, ginger, and garlic for a crackling-crisp crust and fork-tender meat. This simple 5 lb pork roast recipe needs just 6 ingredients and cooks low and slow for 3 to 4 hours.

Classic French country pate with ground pork and veal marinated overnight in white wine and brandy, lined with fatback, and baked in a water bath until firm. A make-ahead appetizer.

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.

Country ham simmered in apple cider with ginger and peppercorns, then finished with an applesauce-mustard-brown sugar glaze. Southern holiday centerpiece that feeds 25.

Chicken country soup with browned chicken breast, broccoli, carrots, and red bell pepper simmered in a simple bouillon broth. A clean, no-fuss vegetable chicken soup in one hour.

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

Serve over hot buttered noodles or mashed potatoes and garnish with chopped parsley if desired. Serve with hot biscuits or bread, if desired.

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.

Country hearth stew with sauteed beef, egg noodles, and mixed vegetables in a thyme and sage broth, finished with a crunchy cracker crumb topping.

Homemade country sausage patties ground from fresh pork shoulder with sage, thyme, and dry mustard. Just 6 ingredients and 30 minutes from butcher block to breakfast plate.