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.

Countries

193

Cuisines Covered

Meal Times

4 Slots

Breakfast to Snack

Nutrition

100%

Recipes with Nutrition

Category:

Meal Time

Choose the meal you are cooking for

Region

2311 dinner ideas matching filters

Reset Filters ×

What’s for Dinner TonightFeatured Dinner Recipes from 193 Countries

Showing 1549–1560 of 2311 dinner recipes

Frankfurter Grune Sosse — green herb sauce with halved boiled eggs and boiled potatoes on a white plate

Germany 45m

Lunch •Frankfurt Spring Classic

Frankfurter Grune Sosse

This frankfurter grune sosse recipe makes Frankfurt's cold seven-herb sauce: parsley, chives, dill, cress and chervil stirred into sour cream and yogurt, spooned over warm boiled potatoes with hard-boiled eggs. The sauce is never cooked — it is mixed cold and chilled, so the herbs stay bright. One serving is about 420 g.

Fresh & Herby

Seven fresh herbs folded into cool sour cream and yogurt, served with warm potatoes and eggs — spring on a plate.

Pairs Well With
Warm boiled new potatoes and halved hard-boiled eggs, with the chilled green sauce spooned over.

A clay pot of ensopado de borrego with lamb chunks, broth-soaked bread, onion and red pepper

Portugal 2h 35m

Dinner •Alentejo Lamb Stew

Ensopado de Borrego

This ensopado de borrego recipe slow-braises lamb shoulder in white wine, garlic and bay until it falls apart, then ladles the rich broth over thick slices of country bread. One serving is about 530 g.

Comfort & Warmth

Slow-braised lamb in white wine and garlic, served over bread that soaks up the broth.

Pairs Well With
Crusty bread, a tomato salad and a glass of Alentejo red wine

Seven whole grilled sardines with charred herbs on a bright yellow plate

Morocco 45m

Lunch •Atlantic Coast Classic

Moroccan Sardines

This moroccan sardines recipe marinates whole sardines in chermoula — parsley, coriander, garlic, cumin, paprika and lemon — then grills them over high heat until the skin blisters. They are served with roasted baby potatoes and a warm red pepper and onion salad, the way Morocco's coastal grill stalls serve them. One serving is about 467 g.

Light & High-Protein

Whole sardines rubbed in bright green chermoula, grilled until the skin crisps and the flesh flakes — Morocco's Atlantic coast on a plate.

Pairs Well With
Roasted baby potatoes and a warm red pepper and onion salad, with lemon wedges.

High Protein

A plate of Egyptian roz bel khodar: golden rice with peas, carrots, sweetcorn and red pepper, topped with fresh mint

Egypt 50m

Dinner •Egyptian Home Cooking

Egyptian Roz bel Khodar

This egyptian roz bel khodar recipe cooks long-grain rice with carrots, peas, sweetcorn, green beans and red pepper in a cumin-scented broth, finished with butter and fresh mint. One serving is about 440 g.

Everyday Comfort

Fluffy rice cooked with carrots, peas, corn and green beans in a lightly spiced vegetable broth.

Pairs Well With
Grilled chicken, a cucumber-tomato salad and lemon

Folded Lebanese pita breads in a wicker basket lined with paper, pale and soft with light golden spots

Lebanon 1h 55m

Lunch •Levantine Daily Bread

Lebanese Pita Bread

This Lebanese pita bread recipe makes 8 soft, thin pocket breads — khubz arabi — from just flour, water, yeast, salt, a little sugar and olive oil. Rolled thin and baked in a very hot oven, each round puffs up like a balloon, then settles into two layers with a pocket in the middle, ready to split open and fill. One serving is one pita, about 95 g.

Fresh Bread at Home

Soft, thin pocket breads baked hot so they puff, made for tearing, scooping and wrapping.

Pairs Well With
Serve warm with hummus, labneh, shawarma or falafel, or split and fill like a sandwich pocket.

A glossy ruby-red cube of quince paste on a white plate, firm and smooth with a jewel-like shine

Argentina 1h 50m

Snack & Tea •Rio de la Plata Classic

Argentine Quince Paste

This Argentine quince paste recipe — dulce de membrillo — turns hard golden quinces and sugar into a firm, ruby-red block that slices cleanly and tastes sweet with a gentle tart edge. Cooked slowly until it sets, it is the classic partner for a slice of soft cheese, and it is also the filling of the Argentine tart pasta frola. One serving is about 90 g, a thick slice.

Sweet & Fruity

Firm, ruby quince paste, cooked slowly until it slices cleanly — made for cheese.

Pairs Well With
Serve with soft cheese and crackers, or use as the filling for pasta frola; a cup of tea balances the sweetness.

A plate of escabeche de pescado — fried fish fillets in glossy red onion escabeche with white rice and boiled sweet potato

Peru 1h

Lunch •Peruvian Coastal Classic

Escabeche de Pescado

This escabeche de pescado recipe is the Peruvian cold fish dish: white fish fillets are seasoned, dusted with flour and fried until golden, then layered with soft red onions in a vinegar marinade with ají amarillo, garlic and oregano, and left to chill overnight. Served cold with boiled sweet potato and steamed rice, it is sharp, savoury and refreshing. One serving is about 500 g.

Bright & Savoury

Cold marinated fish in a sharp onion-vinegar escabeche, served with sweet potato and rice.

Pairs Well With
Serve cold with boiled sweet potato and rice; boiled corn and a cold drink complete the Peruvian plate.

Flat rice noodles in a glossy light gravy with sliced chicken, a prawn, choy sum and green chillies

Malaysia 45m

Lunch •Kuala Lumpur Hawker Classic

Malaysian Wat Tan Hor

This malaysian wat tan hor recipe starts by frying flat rice noodles in a blazing wok until their edges catch a little char, then ladles over a thick, silky egg-drop gravy made from chicken stock, soy and oyster sauce, with sliced chicken, prawns and choy sum. The egg goes in last, drizzled in a thin stream so it sets into fine ribbons instead of lumps. One serving is about 538 g.

Comfort & Warmth

Flat rice noodles in a silky egg-drop gravy with chicken, prawns and choy sum — a warming hawker lunch with 37 g of protein a serving.

Pairs Well With
Pickled green chillies, blanched bean sprouts & iced barley water

A row of golden-topped serabi coconut rice pancakes cooling on a bamboo rack

Indonesia 1h 15m

Snack & Tea •Javanese Market Snack

Serabi

Serabi is Java's beloved market pancake: a soft, thick little cake made from rice flour and coconut milk, cooked in a small pan until the edges crisp and the centre stays tender. This serabi recipe follows the Solo style, with a lightly yeasted batter and a warm kinca sauce of palm sugar and coconut milk poured over the top. One serving is about 235 g — three pancakes with sauce.

Sweet Comfort

Soft coconut rice pancakes with a warm palm-sugar sauce — a gentle, sweet Javanese snack.

Pairs Well With
Warm kinca sauce, jasmine tea & fresh mango

A plate of Dutch hutspot, orange carrot and onion mash with a browned pork chop

Netherlands 45m

Dinner •Dutch Heritage

Dutch Hutspot

This Dutch hutspot recipe boils floury potatoes with carrots and onions, mashes them with butter and warm milk into a soft, orange-flecked mash, and serves it with slices of smoked rookworst and a spoonful of mustard. One serving is about 552 g.

Comfort & Warmth

Floury potatoes mashed with sweet carrots and onions, butter and milk, served with smoky rookworst.

Pairs Well With
Smoked rookworst & mustard

A glass bowl of creamy Belgian rijstepap rice porridge dusted with cinnamon

Belgium 55m

Breakfast •Flemish Farmhouse Classic

Belgian Rijstepap

This Belgian rijstepap recipe simmers short-grain rice slowly in whole milk with a pinch of salt until thick and creamy, then sweetens it and serves it hot, with a knob of butter melting on top and a dusting of cinnamon. One serving is about 278 g.

Comfort & Warmth

A hot, creamy bowl of milk and rice — a gentle Flemish breakfast.

Pairs Well With
A mug of milky coffee or hot chocolate, and a slice of buttered brown bread

A whole zwetschgenwahe plum tart with halved plums set in golden egg custard on a plate

Switzerland 1h 15m

Snack & Tea •Swiss Autumn Classic

Zwetschgenwähe

Zwetschgenwahe is Switzerland's late-summer plum tart: a crisp shortcrust shell filled with halved plums and a silky egg custard that sets around them as it bakes. This zwetschgenwahe recipe keeps the classic balance — tart plums, a buttery base and just enough custard to hold it together. One slice is about 160 g.

Seasonal & Comforting

A crisp Swiss plum tart with a silky egg custard — the taste of late summer in one slice.

Pairs Well With
Whipped cream, black coffee & vanilla ice cream

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

Albania

Algeria

Andorra

Angola

Antigua and Barbuda

Argentina

Armenia

Australia

Austria

Azerbaijan

Bahamas

Bahrain

Bangladesh

Barbados

Belarus

Belgium

Belize

Benin

Bhutan

Bolivia

Bosnia and Herzegovina

Botswana

Brazil

Brunei

Bulgaria

Burkina Faso

Burundi

Cabo Verde

Cambodia

Cameroon

Canada

Central African Republic

Chad

Chile

China

Colombia

Comoros

Democratic Republic of the Congo

Republic of the Congo

Costa Rica

Croatia

Cuba

Cyprus

Czechia

Côte d'Ivoire

Denmark

Djibouti

Dominica

Dominican Republic

Ecuador

Egypt

El Salvador

Equatorial Guinea

Eritrea

Estonia

Eswatini

Ethiopia

Fiji

Finland

France

Gabon

Gambia

Georgia

Germany

Ghana

Greece

Grenada

Guatemala

Guinea

Guinea-Bissau

Guyana

Haiti

Honduras

Hungary

Iceland

India

Indonesia

Iran

Iraq

Ireland

Israel

Italy

Jamaica

Japan

Jordan

Kazakhstan

Kenya

Kiribati

Kuwait

Kyrgyzstan

Laos

Latvia

Lebanon

Lesotho

Liberia

Libya

Liechtenstein

Lithuania

Luxembourg

Madagascar

Malawi

Malaysia

Maldives

Mali

Malta

Marshall Islands

Mauritania

Mauritius

Mexico

Micronesia

Moldova

Monaco

Mongolia

Montenegro

Morocco

Mozambique

Myanmar

Namibia

Nauru

Nepal

Netherlands

New Zealand

Nicaragua

Niger

Nigeria

North Korea

North Macedonia

Norway

Oman

Pakistan

Palau

Panama

Papua New Guinea

Paraguay

Peru

Philippines

Poland

Portugal

Qatar

Romania

Russia

Rwanda

Saint Kitts and Nevis

Saint Lucia

Saint Vincent and the Grenadines

Samoa

San Marino

São Tomé and Príncipe

Saudi Arabia

Senegal

Serbia

Seychelles

Sierra Leone

Singapore

Slovakia

Slovenia

Solomon Islands

Somalia

South Africa

South Korea

South Sudan

Spain

Sri Lanka

Sudan

Suriname

Sweden

Switzerland

Syria

Tajikistan

Tanzania

Thailand

Timor-Leste

Togo

Tonga

Trinidad and Tobago

Tunisia

Turkey

Turkmenistan

Tuvalu

Uganda

Ukraine

United Arab Emirates

United Kingdom

United States

Uruguay

Uzbekistan

Vanuatu

Venezuela

Vietnam

Yemen

Zambia

Zimbabwe Browse all 193 countries →

Dinner Ideas by Category

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

Dinner Ideas by Meal

Breakfast Lunch Dinner Snack & Tea

Dinner Ideas by Region

Mediterranean & Italy East & South Asia Latin America & Caribbean Middle Eastern Nordic & European African Heritage North America Oceania & Pacific

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.

Dinner Ideas from 193 Countries — What to Cook Tonight

What’s for Dinner TonightFeatured Dinner Recipes from 193 Countries

Find Dinner Ideas by Country

Dinner Ideas by Category

Dinner Ideas by Meal

Dinner Ideas by Region

The Dinner GazetteFresh Dinner Ideas from the Journal

What to Eat With What

Iron & Collagen Dynamics

Carotenoid Unlocking

Never wonder what’s for dinner again