Dinner Ideas • Recipes from 193 Countries
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
Showing 1789–1800 of 2290 dinner recipes
Lebanon
2h
Soft yeasted triangles filled with spiced ground beef, onion, tomato, garlic and pine nuts, baked until golden outside and juicy inside. One serving is about 230 g.
Hearty Snack
Spiced beef, onion, tomato and pine nuts folded into soft, golden yeasted triangles.
Argentina
3h 45m
A tall, buttery Christmas loaf enriched with eggs, butter and honey and studded with candied fruit, raisins, almonds and walnuts, baked until deeply golden. One serving is about 108 g.
Festive Comfort
Buttery enriched loaf studded with candied fruit, raisins, almonds and walnuts.
Peru
1h
Peruvian-Chinese chifa soup: delicate pork wontons and egg noodles in a light chicken broth with shredded chicken, bok choy, snow peas and spring onion. One serving is about 560 g.
Comfort & Warmth
Pork wontons, egg noodles, chicken and greens in a light ginger and soy broth.
Malaysia
40m
Kelantan baked cakes of egg, coconut milk and palm sugar, with soft custardy middles and caramelised golden tops. One serving is about 110 g.
Sweet Treat
Baked egg and coconut cakes sweetened with palm sugar, soft inside with caramelised edges.
Indonesia
1h 15m
Thin slices of beef are simmered in garlic and spices, pounded flat, fried until crisp, then tossed in a fiery red chili balado with shallots and tomato. It is the Minangkabau answer to a steak night — crunchy, spicy and deeply savoury. One serving is about 170 g.
Bold & Fiery
Crisp fried beef slices coated in a fiery red chili balado, served with steamed rice.
Netherlands
1h 5m
Ripe tomatoes and passata simmer with onion, carrot and celery into a smooth, sweet-sour soup, then tiny beef meatballs and vermicelli are cooked right in the pot and a swirl of cream finishes it. It is the soup Dutch children come home to — and the one adults still ask their mothers for. One serving is about 650 g.
Comfort & Warmth
Silky tomato soup with tiny beef meatballs, vermicelli and a swirl of cream.
Belgium
35m
A whole river trout is dusted with flour, pan-fried in butter until the skin is golden, then showered with toasted almond flakes and finished with lemon butter and chives. It is the Belgian river-fish classic — crisp, nutty and light enough for a weeknight, elegant enough for guests. One serving is about 355 g.
Light & Elegant
Pan-fried whole trout with toasted almond flakes, lemon butter and chives.
Switzerland
2h 35m
A soft white loaf from the canton of Fribourg, kneaded with greubons — the crisp cracklings left when pork fat is rendered for lard — and baked until the top is glossy and the crumb is studded with salty, crunchy pockets. It is sliced into fingers and eaten warm, usually with a glass of white wine. One serving is about 115 g.
Hearty & Rustic
A golden Fribourg loaf studded with crisp pork cracklings.
Germany
2h
This german cherry cake recipe is the home-baking classic known as Kirsch-Streuselkuchen: a soft, yeasted sheet cake covered with tart sour cherries and a thick layer of buttery crumbs, baked until golden. It is lighter and fruitier than a chocolate cherry torte and made for sharing at coffee time. One serving is about 130 g.
Sweet Treat
A soft yeasted sheet cake baked with tart sour cherries under a golden, buttery streusel topping.
Portugal
55m
This ovos moles de Aveiro recipe makes Portugal's famous convent sweet: a glossy, golden cream of egg yolks cooked slowly in sugar syrup, spooned into thin, crisp wafer shells moulded into shells, fish and barrels. Two pieces make a serving, and the contrast of the soft, rich filling against the shattering wafer is the whole point. One serving is about 58 g.
Sweet Treat
A silky egg-yolk cream cooked in sugar syrup, piped into crisp wafer shells shaped like shells and fish.
Morocco
50m
This moroccan carrot soup recipe blends sweet carrots with cumin, coriander, ginger, cinnamon, maple syrup and lemon into a smooth, bright-orange soup, finished with warm chickpeas and parsley. One serving is about 536 g and carries 299 calories. It is not the Belgian Wortelsoep — that carrot soup is finished with cream and nutmeg — this Moroccan version is defined by its warm spicing and has no cream at all.
Comfort & Warmth
A silky, spice-warmed carrot soup with cumin, ginger, maple syrup and lemon — plant-based, light, and made in one pot.
Lebanon
45m
Lebanese potato kibbeh, or kibbet batata, is the meat-free cousin of Lebanon’s national dish: fluffy mashed potato kneaded with fine bulgur, grated onion, mint and warm kamouneh spices, then spread on a plate with fork ridges and finished with olive oil and walnuts. It is creamy, herby and deeply satisfying, and it is eaten cold or at room temperature as part of a mezze. One serving is about 263 g.
Light & Fresh
A meat-free mezze of mashed potato and fine bulgur with fresh herbs, olive oil and walnuts.
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 →
Ingredient Guides
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
Seasonal Cooking
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
Kitchen Techniques
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
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)
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
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.
