577 bouillon recipes

Pimblett's shepherd's pie: ground beef (technically cottage pie) with thyme, sage, carrots, and Dijon under a nutmeg-scented mashed potato crown. A classic British pub pie baked bubbling golden.

Hearty Halloween soup with ground turkey, red potatoes, tomatoes, and vermicelli in an herbed broth with turkey gravy. A warming one-pot meal for a chilly October night.

Give the barbecue a rest and use the crockpot to create this savory dish that is perfect for the summer.

Ranchera sauce made from scratch with a roux-thickened tomato base, cumin, garlic, and fresh vegetables. A versatile Mexican sauce for rice, enchiladas, and huevos rancheros.

Salmon steaks coated in mayo and flour-dill mixture, browned, then baked on a bed of rice cooked with vegetables and bouillon: complete one-dish meal ready in 45 minutes.

Round steak deluxe braised in garlic-scented beef bouillon with cherry tomatoes, green bell pepper rings, and pimento-stuffed olives. A budget cut turned tender, Mediterranean-leaning, and ready in an hour.

Rich and creamy mushroom soup with three kinds of mushrooms (dried, portobello, button), heavy cream, and beef base. Dried mushroom soaking liquid delivers serious umami depth.

Chicken and hash brown bake layered with mushrooms, sour cream, cream of chicken soup, and topped with sliced almonds. Comfort-food casserole that turns leftover roast chicken into Sunday dinner.

Slow cooker shredded beef barbecue recipe with a homemade barbecue sauce that’s sweet and tangy—perfect make-ahead beef BBQ for a summer cookout or potluck.

A basic beef and macaroni dish that's easy to make and takes nothing at all to enjoy!

Macaroni and red bean soup: kidney beans simmered with sauteed mirepoix, tomatoes, tomato juice, and elbow macaroni. A vegan Italian-style pasta e fagioli with mixed herbs and garlic.

Sauteed shrimp with Earl Grey tea deglaze, asparagus, roasted red peppers, couscous, and papaya salsa. A fine-dining plate with unexpected bergamot flavor.

A succulent pot roast dish made with red wine vinegar and a variety of other herbs and spices.

Hearty vegetable barley soup with lean ground beef, pearl barley, tomatoes, carrots, celery, and frozen mixed vegetables. A budget-friendly weeknight pot full of fiber.

Mission-style chicken breasts smothered in a smoky chipotle sour cream sauce with melted cheese. Made with a from-scratch chipotle paste using dried chiles, garlic, and slow-fried aromatics.

Marinated Gulf shrimp with cellophane noodles: poached jumbo shrimp soaked in a lime, ginger, cilantro, and Szechuan peppercorn marinade, served cold over glass noodles with red cabbage and carrots.