Dinner Ideas • Recipes from 193 Countries

Dinner Ideas from 193 Countries — What to Cook Tonight

Stuck on what to cook for dinner? Dinner Ideas brings easy dinner recipes from 193 countries — signature dishes with ingredients, steps, nutrition and pairings.

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Breakfast to Snack

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What’s for Dinner TonightFeatured Dinner Recipes from 193 Countries

Showing 1429–1440 of 2321 dinner recipes

Golden crisp bratkartoffeln potato slices with bacon, onion and chives on a white plate

Germany 55m

Lunch •German Home Cooking

Bratkartoffeln

This bratkartoffeln recipe turns boiled waxy potatoes into golden, crisp slices fried with smoky bacon, sweet onion and chives. It is the classic German potato side — crunchy outside, soft inside, and ready in 55 minutes. One serving is about 250 g.

Crispy Pan-Fried Potatoes

Boiled waxy potatoes sliced and fried crisp in bacon fat and butter with onion, bacon and chives.

Pairs Well With
A fried egg and a crisp green salad with sharp vinaigrette

Quick Prep (<30m)

Monkfish medallions and potato slices in a rich red tomato broth, a Portuguese caldeirada de peixe

Portugal 1h 5m

Dinner •Portuguese Fishermen's Stew

Caldeirada de Peixe

This caldeirada de peixe recipe layers monkfish, hake and squid over potatoes, peppers, onion and tomato, then simmers everything in white wine and olive oil until the broth tastes of the sea. It is the Portuguese fishermen's stew — rustic, generous and ready in 65 minutes. One serving is about 600 g.

Rustic Layered Fish Stew

Monkfish, hake and squid layered over potatoes, peppers and tomato, simmered in white wine and olive oil.

Pairs Well With
Crusty bread, a green salad and a glass of dry white vinho verde

Soups & Broths

Golden round Moroccan khobz loaves dusted with semolina, stacked on a white cloth beside a tagine

Morocco 2h 5m

Lunch •Moroccan Daily Bread

Moroccan Khobz

This moroccan khobz recipe makes two golden, round loaves from a white flour and semolina dough, baked in a hot oven until the crust is crisp and the crumb is soft. It is Morocco's daily bread — torn, never sliced, and used to scoop up tagines. One serving is about 94 g.

Golden Round Daily Loaf

Two round oven-baked loaves from white flour and semolina, with a crisp golden crust and a soft crumb.

Pairs Well With
A lamb or vegetable tagine, harira soup and Moroccan mint tea

A rack of fresh Egyptian baladi bread — puffed golden wholemeal rounds speckled with bran

Egypt 2h 5m

Lunch •Egyptian Daily Bread

Egyptian Baladi Bread

This egyptian baladi bread recipe makes 8 puffed wholemeal rounds from a wet, bran-dusted dough, baked in a very hot oven until steam inflates each one into a pocket. It is Egypt's daily bread — aish means life — torn by hand to scoop up ful, dips and stews. One serving is about 100 g.

Puffed Wholemeal Pocket Bread

Eight wholemeal flatbreads, dusted with bran and baked very hot so steam puffs each one into a pocket.

Pairs Well With
Ful medames, ta'ameya and a chopped baladi salad

A platter of Lebanese sayadieh: golden spiced rice topped with browned fish fillets, toasted pine nuts, fried onions and sliced tomato

Lebanon 1h 10m

Dinner •Lebanese Coast Heritage

Lebanese Sayadieh

Lebanese sayadieh is the fisherman's supper of the Levantine coast: firm white fish, browned in a pan, laid over long-grain rice that has cooked in fish stock with deeply caramelised onions, cumin, turmeric and cinnamon, then scattered with toasted pine nuts and slivered almonds. It is warmly spiced, savoury and generous — the kind of plate that tastes of the sea and the spice market at once. One serving is about 554 g.

Coastal Comfort & Protein

Spiced white fish over caramelised-onion rice cooked in fish stock, finished with toasted pine nuts and almonds.

Pairs Well With
Tarator (tahini-lemon sauce), cucumber-tomato salad and warm flatbread

High Protein

A square slice of chocotorta on a white plate, showing dark chocolate biscuit layers and thick dulce de leche cream with a chocolate drizzle

Argentina 25m

Snack & Tea •Buenos Aires Heritage

Chocotorta

Chocotorta is Argentina's beloved no-bake cake: chocolate biscuits dunked in coffee, layered with a thick cream of dulce de leche and cream cheese, and left in the fridge until the biscuits soften into something between cake and trifle. It is sweet, creamy and deeply chocolatey, with a little coffee bitterness to keep it from being cloying. One serving is about 169 g.

Sweet Celebration

No-bake layers of coffee-soaked chocolate biscuits and a dulce de leche and cream cheese filling, chilled until sliceable.

Pairs Well With
Strong black coffee or mate, and a glass of cold milk for children

Two golden fried papa rellena croquettes on a white plate, garnished with a sprig of fresh parsley

Peru 1h 15m

Lunch •Lima Heritage

Papa Rellena

Papa rellena is Lima's great street-food croquette: a soft dough of mashed potato, bound with egg and a little potato starch, wrapped around a savoury filling of ground beef cooked with onion, ají panca, raisins, black olives and hard-boiled egg, then dusted in flour and fried until the outside turns crisp and golden. Break one open and the steam, the sweet raisins and the salty olives all arrive at once. One serving is about 337 g.

Hearty & Satisfying

Golden fried ovals of mashed potato wrapped around seasoned ground beef with raisins, olives and hard-boiled egg.

Pairs Well With
Salsa criolla (pickled red onion), ají sauce and white rice

A plate of sambal udang: plump prawns coated in glossy red chilli sambal with a few green petai beans

Malaysia 45m

Lunch •Malay Heritage

Sambal Udang

Sambal udang is the dish that defines the Malay table: large prawns folded into a deep-red sambal that has been fried slowly in oil until it splits and shines — dried chillies and shallots for heat and body, belacan for funk, tamarind for sourness and palm sugar to round it off. It is fiery, glossy and intensely savoury, and a small spoonful is enough to wake up a whole plate of plain rice. One serving is about 241 g.

Bold & Fiery

Plump prawns tossed in a slow-fried sambal of dried chillies, shallots, belacan and tamarind — hot, sour and a little sweet.

Pairs Well With
Steamed white rice, cucumber slices and a fried egg

A plate of nasi babi guling: steamed white rice topped with glossy amber crackling, spiced roast pork and red sambal, served on paper in a woven basket.

Indonesia 4h 10m

Dinner •Bali Ceremonial Roast

Babi Guling

Bali's famous roast pork, rubbed and stuffed with a golden basa gede spice paste and roasted until the skin shatters into crackling. One serving is about 385 g: roughly 175 g of roast pork with 180 g of steamed jasmine rice and 30 g of fresh sambal. This home version uses a boneless pork shoulder instead of a whole suckling pig, so it fits a normal oven.

Festive Feast

Slow-roasted pork in Balinese spice paste, served with rice and sambal.

Pairs Well With
Steamed jasmine rice, sambal and lawar

High Protein

Five moulded speculaas cookies on a white plate: two long patterned biscuits and three smaller square ones, warm brown and crisp.

Netherlands 45m

Snack & Tea •Dutch Sinterklaas Classic

Speculaas

Speculaas are the Netherlands' crisp, deeply spiced biscuits, pressed into wooden moulds so each one carries a picture — a windmill, a ship, or Saint Nicholas himself. One serving is about 52 g, two cookies. This is the traditional eggless dough: butter, dark brown sugar and speculaas spices, rested overnight for the deepest flavour.

Spiced Baking

Crisp, moulded spice biscuits with cinnamon, cloves and nutmeg.

Pairs Well With
Black coffee, spiced tea & hot chocolate

A dame blanche served on a white plate: two scoops of vanilla ice cream with a crisp tuile, a jug of hot chocolate sauce and a quenelle of whipped cream.

Belgium 50m

Snack & Tea •Belgian Cafe Classic

Dame Blanche

Dame blanche — the 'white lady' — is Belgium's beloved cafe dessert: scoops of pale vanilla ice cream drowned in hot chocolate sauce, crowned with whipped cream. One serving is about 287 g. This version makes the ice cream from scratch with an egg-yolk custard, the way Belgian cafes have done it for generations.

Sweet Indulgence

Vanilla ice cream with hot chocolate sauce and whipped cream.

Pairs Well With
Espresso, dessert beer & almond tuiles

Thin slices of dark red air-dried beef, fanned out on a white plate — Bündnerfleisch ready to serve.

Switzerland 45m

Lunch •Graubünden Air-Dried Beef

Bündnerfleisch

Bündnerfleisch is Graubünden's air-dried beef: a lean cut salted with pepper, juniper and bay, then dried in cool mountain air until it turns dark ruby and slices like silk. One serving is about 50 g of thinly sliced meat. This is a curing recipe, not a quick one — it takes about 6–8 weeks from salting to slicing, and the time is the recipe.

Cured & Dried

Salt-cured, air-dried beef, sliced paper-thin.

Pairs Well With
Rye bread, pickles & mountain cheese

Find Dinner Ideas by Country

Every one of the world's 193 countries has a signature dish — browse the full directory to find tonight's dinner, or jump straight to a cuisine with recipes.

Afghanistan

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Antigua and Barbuda

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Zimbabwe Browse all 193 countries →

Dinner Ideas by Category

Soups & Broths Pasta & Noodles High Protein Fermented / Gut Health Quick Prep (<30m)

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The Dinner GazetteFresh Dinner Ideas from the Journal

All news →

A bowl of tagliatelle with rich ragù sauce

Ingredient Guides

The Pantry Staples Every World Kitchen Shares

From a market in Bangkok to a farmhouse in Tuscany, cooks reach for the same handful of staples: rice, dried beans, good oil, salt, garlic, chillies and something sour. Stock these, and dinner in any cuisine is suddenly within reach.

November 5, 2026 • 725 words

A hearty autumn stew served in a rustic bowl

Seasonal Cooking

Autumn’s Best: Cooking with Squash and Root Vegetables

When the air turns cool, the garden answers with squash, sweet potatoes, carrots, parsnips and beets. Roasted low and slow, these autumn vegetables turn sweet, caramelised and deeply satisfying — here is how to cook them well.

November 5, 2026 • 597 words

Fresh herbs rolled into Vietnamese spring rolls

Kitchen Techniques

How to Store Fresh Herbs So They Last Two Weeks

Fresh herbs wilt in days when they are tossed loose into the fridge. The jar method — a little water, a loose bag, and the right shelf — keeps parsley, cilantro, mint and dill bright and fragrant for up to two weeks.

November 5, 2026 • 658 words

Food Pairing Guide

What to Eat With What

Some foods taste better — and do you more good — together. Here is what to serve with each dish, and what to skip, with the science in plain words.

Tested in the Dinner Ideas kitchen

Phở Bò (Vietnamese Beef Broth)

Iron & Collagen Dynamics

EAT TOGETHER: Fresh Lime & Sawtooth Coriander

The ascorbic acid (Vitamin C) in freshly squeezed lime converts the non-heme and heme iron from thinly shaved beef into its bioavailable ferrous form (Fe²⁺), escalating iron assimilation by up to 300%. Fresh culantro supplies carotenes that ignite digestive bile acids.

AVOID IMMEDIATELY AFTER: Condensed Milk Iced Coffee

Drinking condensed milk coffee (Cà Phê Sữa Đá) directly following Phở binds active polyphenolic chlorogenic acids and milk casein directly to the beef iron molecules, forming unabsorbable insoluble complexes that severely stunt nutrient uptake. Wait at least 90 minutes.

Metabolic window: Breakfast (07:00 – 09:30) • Optimal Gut Transition: 3.5 Hours

Tomatoes & Wild Summer Greens

Carotenoid Unlocking

EAT TOGETHER: Extra Virgin Olive Oil & Aged Feta

Lycopene is an intrinsically lipophilic (fat-soluble) antioxidant compound bound tight inside tomato skin cells. Pairing ripe heirloom tomatoes with the monounsaturated fats of raw cold-pressed olive oil boosts vascular lycopene absorption by nearly 4.4-fold.

AVOID TOGETHER: Fat-Free Industrial Dressings

Consuming vine tomatoes with zero-fat or high-sugar artificial vinaigrettes prevents the body from emulsifying fat-soluble Vitamins A, E, and K, passing essential restorative nutrients unabsorbed through the gastrointestinal tract.

Metabolic window: Lunch or Aperitivo • Lycopene Uptake: +440%

Turmeric + Black Pepper

Piperine in coarse crushed pepper amplifies active curcumin bioavailability by 2000%.

Green Tea + Lemon Twist

Citric acid preserves delicate EGCG catechins through acidic stomach transit intact.

Calcium Rich + Iron Stews

Heavy dairy cheese interferes with non-heme iron absorption channels if consumed simultaneously.