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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193

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4 Slots

Breakfast to Snack

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100%

Recipes with Nutrition

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What’s for Dinner TonightFeatured Dinner Recipes from 193 Countries

Showing 1597–1608 of 2301 dinner recipes

Whole boiled eggs smothered in creamy mustard sauce with mashed potatoes and a green salad on a white plate

Germany 35m

Lunch •Berlin Home Classic

Senfeier

Senfeier is Berlin's answer to a quick supper: softly boiled eggs folded into a warm, creamy mustard sauce, served with boiled potatoes. This senfeier recipe keeps the sauce smooth and gently sharp, never bitter, and the eggs just set so the yolks stay golden and tender. One serving is about 361 g.

Comforting & Quick

Soft-boiled eggs in a creamy mustard sauce with boiled potatoes — a Berlin weeknight supper that comes together in half an hour.

Pairs Well With
Boiled potatoes, green salad & sparkling water

Quick Prep (<30m)

A bowl of chickpea salad with red pepper, onion and olives in warm sunlight

Portugal 50m

Lunch •Portuguese Home Classic

Salada de Grao

Salada de grao is Portugal's everyday chickpea salad: tender chickpeas tossed with red onion, sweet pepper and parsley, dressed with olive oil and red wine vinegar. This salada de grao recipe is the simple home version — no cooking beyond the chickpeas, and it tastes better after an hour in the fridge. One serving is about 248 g.

Fresh & Filling

Chickpeas, red onion and herbs in olive oil and vinegar — a Portuguese salad that works as a light lunch or a petisco to share.

Pairs Well With
Crusty bread, tomato salad & vinho verde

Moroccan vegetable tagine with zucchini, eggplant, carrot and olives served in a black clay tagine dish

Morocco 1h 15m

Dinner •Moroccan Home Classic

Moroccan Vegetable Tagine

This moroccan vegetable tagine recipe layers carrots, potatoes, sweet potato, zucchini and eggplant over onions and chickpeas, then slow-braises them in a saffron and spice broth until everything is tender and the sauce turns glossy. It is the vegetables-only tagine — no meat, no fish — served straight from the pot with couscous or bread. One serving is about 543 g.

Slow & Fragrant

Root vegetables, zucchini and chickpeas slow-braised with warm Moroccan spices and saffron — a meat-free tagine that still tastes like Morocco.

Pairs Well With
Couscous, warm khobz bread & mint tea

Two golden fried whole tilapia with onion-tomato salad and fresh coriander, fried Egyptian-style

Egypt 1h

Dinner •Egyptian Street-Food Classic

Egyptian Fried Fish

This egyptian fried fish recipe scores whole tilapia, rubs it with a lemon, garlic, cumin and coriander marinade, dusts it in seasoned flour and deep-fries it until the crust is golden and crisp. One serving is about 330 g. This egyptian fried fish recipe serves 4, takes 60 minutes, and is the Cairo fish-shop classic: bright, garlicky and crunchy, with a fresh tomato-onion salad on the side.

Crispy & Zesty

Whole tilapia in a cumin-garlic marinade, fried until the flour crust turns golden and crisp.

Pairs Well With
Serve with salata baladi and warm baladi bread or sayadeya rice, plus lemon wedges and tahini.

High Protein

A white bowl of chunky Lebanese lentil soup with red Swiss chard leaves and pink stems in a rich broth, on a deep red table

Lebanon 1h

Lunch •Lebanese Home Cooking

Lebanese Adas bi Hamod

This lebanese adas bi hamod recipe turns brown lentils, Swiss chard and potato into a chunky, lemon-bright soup, finished with garlic and coriander fried in olive oil. Unlike the smooth red lentil soup of the same kitchen, this one is never blended — the lentils stay whole, the chard wilts into the broth, and the lemon goes in at the very end. One serving is about 370 g.

Comfort & Warmth

A chunky, lemon-soured lentil and chard soup — hearty, plant-based and bright, with no meat, dairy or wheat.

Pairs Well With
Warm pita bread, a cucumber and tomato salad, and mint tea to finish.

Soups & Broths

Sugar-coated candied peanuts piled in a clear glass dish, glossy and golden brown

Argentina 25m

Snack & Tea •Argentine Street Sweet

Argentine Garrapinada

This argentine garrapinada recipe coats skin-on peanuts in a vanilla sugar syrup, stirs them until the sugar crystallises sandy-white, then keeps stirring until it melts again into a glossy caramel shell. One serving is about 60 g, a small handful.

Sweet & Crunchy

Whole peanuts tumbled in a vanilla sugar syrup until each one wears a crunchy caramel shell — the sweet sold by street vendors across Argentina.

Pairs Well With
Strong black coffee, mate, or a cold glass of lemonade

A Peruvian tamal unwrapped from its banana leaf, golden ají masa, beside a second tamal still wrapped in its leaf

Peru 2h 45m

Lunch •Peruvian Heritage

Peruvian Tamales

This peruvian tamales recipe cooks a golden ají amarillo corn masa, wraps it in banana leaves around chicken, black olive, hard-boiled egg and a peanut, and steams the parcels until soft and fragrant. One serving is about 380 g (two tamales).

Festive & Hearty

Golden ají corn masa wrapped in banana leaves around chicken, olive and egg — Peru's Sunday breakfast and celebration tamal.

Pairs Well With
Salsa criolla, crusty French bread and a cup of coffee

A mound of pale-gold nasi minyak ghee rice topped with crisp fried shallots on a white plate

Malaysia 1h 25m

Lunch •Malaysian Wedding Rice

Nasi Minyak

This nasi minyak recipe fries basmati in ghee with cinnamon, star anise, cardamom and cloves, then steams it in evaporated milk until pale gold and fluffy, and serves it with ayam masak merah. One serving is about 360 g.

Festive & Comforting

Pale-gold ghee rice with whole spices and evaporated milk, served with chicken in spicy tomato sauce — Malaysia's wedding rice.

Pairs Well With
Ayam masak merah, acar, cucumber and iced tea

Sop buntut oxtail soup in a white bowl with tomato wedges, lime slices and celery leaves, served with rice, emping crackers and sambal

Indonesia 3h 30m

Dinner •Jakarta Heritage

Sop Buntut

This sop buntut recipe simmers bone-in oxtail low and slow in a clear broth scented with nutmeg, cinnamon and clove, then ladles it over fried potato, carrot and tomato wedges with celery leaves and crisp fried shallots. Steamed rice, lime, sweet soy sauce and sambal sit alongside, so each spoonful can be seasoned to taste. One serving is about 830 g, soup with rice.

Comfort & Warmth

Tender oxtail simmered in a clear nutmeg-spiced broth with fried potato, tomato and celery, served with rice.

Pairs Well With
Steamed jasmine rice with lime wedges, sweet soy sauce and sambal on the side.

Soups & Broths

Creamy wortelsoep carrot soup in a white bowl, garnished with carrot ribbons, pine nuts and parsley

Belgium 55m

Lunch •Belgian Heritage

Wortelsoep

This wortelsoep recipe turns sweet carrots, potato and onion into a silky Belgian home soup, blended smooth with vegetable stock and finished with a swirl of cream and a pinch of nutmeg. It is the kind of soup Belgian families make on a cold evening: simple, golden and quietly rich. One serving is about 425 g.

Comfort & Warmth

Silky blended carrots with potato, onion and a touch of cream, finished with nutmeg and parsley.

Pairs Well With
Crusty bread and butter, with a green salad on the side.

Soups & Broths

A slice of Dutch slagroomtaart with layers of sponge and whipped cream, topped with pineapple and chocolate shavings on a plate

Netherlands 1h 10m

Snack & Tea •Dutch Bakery Classic

Dutch Slagroomtaart

This dutch slagroomtaart recipe builds the Netherlands' beloved cream cake the bakery way: two layers of feather-light sponge, a spread of apricot jam, and clouds of barely sweetened whipped cream, finished with pineapple and dark chocolate shavings. It looks like a celebration and eats like one, yet every layer is simple to make at home. One slice is about 154 g.

Celebration & Comfort

A light sponge layered with jam and whipped cream — the classic Dutch birthday cake.

Pairs Well With
Black coffee, fresh berries & a glass of cold milk

Two moulded Swiss anise cookies (Anisbrötli, also called Springerle) with bird and tree reliefs on a white background

Switzerland 1h 5m

Snack & Tea •Swiss Christmas Classic

Swiss Anisbrötli

This swiss anisbroetli recipe makes the pale, moulded anise cookies of the Swiss Christmas tin — Anisbrötli, the Swiss name for the cookies known as Springerle in Germany. Eggs and icing sugar are beaten into a thick paste, the dough is pressed into carved moulds, and after a day of drying the cookies bake low and slow, staying white while a little foot rises underneath. One serving is three cookies, about 71 g.

Festive & Traditional

Pale moulded anise cookies with a crisp picture on top and a light foot underneath — the Swiss Christmas biscuit.

Pairs Well With
Black coffee, hot chocolate & mulled wine

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

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Bangladesh

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Belize

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Bolivia

Bosnia and Herzegovina

Botswana

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Cambodia

Cameroon

Canada

Central African Republic

Chad

Chile

China

Colombia

Comoros

Democratic Republic of the Congo

Republic of the Congo

Costa Rica

Croatia

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Fiji

Finland

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Gambia

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Guinea-Bissau

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Iceland

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Iran

Iraq

Ireland

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Italy

Jamaica

Japan

Jordan

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Laos

Latvia

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Lesotho

Liberia

Libya

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Luxembourg

Madagascar

Malawi

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Maldives

Mali

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Mauritania

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Niger

Nigeria

North Korea

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Norway

Oman

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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

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Sweden

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Syria

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Trinidad and Tobago

Tunisia

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Uganda

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United Arab Emirates

United Kingdom

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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