577 bouillon recipes

Make-ahead chicken and wild rice casserole loaded with mushrooms, red bell pepper, celery, and low-fat cheddar. Assemble the night before and bake when you're ready. Feeds a crowd.

Spring vegetable soup with matzo balls: a vegetarian Passover-friendly soup brimming with carrots, potatoes, cauliflower, and tender peas, finished with fluffy matzo dumplings and fresh dill.

Japanese gyoza dumplings with seasoned pork and napa cabbage filling, pan-fried golden then steamed in chicken stock for crispy bottoms and tender tops. Ruth's classic family recipe.

Hungarian peasant soup with chicken, turkey legs, and stewing beef simmered with kohlrabi, parsley root, leeks, and whole peppercorns. A two-course meal from one pot.

Loaded vegetable chicken soup with three tomato styles, carrots, celery, zucchini, onion, and shredded chicken. Hearty Dutch-oven soup that feeds a crowd and freezes beautifully.

Everything tastes better with bacon. Needless to say when bacon meets beef tenderloin, it's an ultimate combination. We made this during the weekend, it was delicious.

Vegan green onion soup blended smooth with potatoes, celery, and fresh herbs like dill and thyme. A bright, light spring soup with a beautiful pale green color.

Italian-style pot roast is a beef chuck braised for three hours with soffritto, tomato paste, red wine, and Italian herbs. Sliced beef plus pasta sauce over spaghetti, feeds eight.

Diced chicken and mushrooms layered over hash brown potatoes, smothered in a sour cream and chicken soup sauce, topped with almonds. A hearty one-pan bake.

Italian beef eye of round marinated in vinegar, Worcestershire, and oregano before roasting. Sliced thin and served on poorboy buns with savory au jus sauce.

Slow cooker chicken cacciatore with two whole chickens braised in tomatoes, red wine, garlic, and Italian herbs. Set it, forget it, and feed a crowd of ten with zero effort.

Hearty lima bean and leek soup with lentils, wild rice, and a meaty broth built from disintegrated lentils. Easily made vegan and packed with plant protein.

Ozark-style beef stew slow-simmered with chili powder, cinnamon, cloves, and dried red peppers. A spicy, warmly spiced mountain stew with potatoes, carrots, and tomatoes.

Tender chicken breast simmered in a light curry broth, then tossed in a silky orange juice and sherry glaze with ginger, crisp celery, and bright bell peppers. Served over fluffy brown rice for a low-cal weeknight dinner that still brings bold flavor.

Vegan roast is a hearty meatless loaf built from mashed chickpeas, parsnips, ground nuts, buckwheat flour, and warming spices. A Thanksgiving-worthy plant-based main with real presence.

Old Munich sauerbraten: beef marinated for days in a spiced vinegar bath, then clay-pot braised until fork-tender in a sweet-sour gravy thickened with gingersnaps. Authentic Bavarian pot roast for potato pancakes.