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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What’s for Dinner TonightFeatured Dinner Recipes from 193 Countries

Showing 2197–2208 of 2290 dinner recipes

A square bowl of creamy rice pudding dusted with ground cinnamon

Haiti 55m

Snack & Tea •Haitian Home Dessert

Haitian Rice Pudding

This haitian rice pudding recipe simmers rice in coconut milk and evaporated milk with cinnamon, star anise, nutmeg and raisins until thick and creamy, then chills it and dusts it with cinnamon. One serving is about 217 g.

Comfort & Warmth

Creamy rice pudding simmered in coconut milk with cinnamon, nutmeg and raisins.

Pairs Well With
A cup of Haitian coffee or a glass of cold passion fruit juice

A clay bowl of thick golden lawa de choclo, Bolivian corn soup, garnished with herbs, with a fresh corn cob, potatoes, peppers and dried chillies arranged around it

Bolivia 1h 50m

Lunch •Cochabamba Heritage

Lawa de Choclo

This lawa de choclo recipe turns fresh ground corn into a thick, golden soup, simmered with tender beef, potatoes, broad beans and peas, and finished with red aji and oregano. It comes from the valleys of Cochabamba, where it is also called jaka lawa — lawa is the Quechua word for soup — and it is eaten hot, early in the morning, with a spoonful of llajwa on the side. One serving is about 500 g.

Hearty & Satisfying

A thick, golden corn soup with tender beef and potatoes — the hearty bowl the Cochabamba valleys eat to start the day.

Pairs Well With
Serve the hot lawa with llajwa and a glass of api morado

Soups & Broths

A glass mug of amber mocochinchi with rehydrated peaches at the bottom, with dried peaches, whole cloves and cinnamon sticks arranged beside it

Bolivia 45m

Snack & Tea •Bolivian Heritage

Mocochinchi

This mocochinchi recipe turns sun-dried peaches into a deep-amber, cinnamon-spiced drink, simmered with black raisins, brown sugar, orange juice and lemon zest, then chilled until ice cold. The name comes from the Quechua word for dried peach, and in Bolivia the drink is sold from large glass jars on street corners and in markets, always served with one or two of the soft, plump peaches in the glass. One serving is about 300 g.

Cool & Refreshing

A cold, sweet peach drink with cinnamon — the refreshing glass Bolivia reaches for on a hot afternoon.

Pairs Well With
Serve ice cold with a rehydrated peach in each glass, alongside salteñas or buñuelos

Three slices of golden sponge roll with a white cream spiral on a blue and white plate

Chile 37m

Snack & Tea •Chilean Bakery Heritage

Brazo de Reina

This brazo de reina recipe makes Chile's beloved manjar-filled Swiss roll: a thin, flexible sponge baked in minutes, rolled while warm so it keeps its curl, then spread thickly with manjar and dusted with icing sugar. It is the cake of Chilean bakeries and birthday tables, sliced to show off the caramel spiral inside. One serving is about 91 g.

Sweet & Comforting

A soft sponge roll filled with manjar — the sweet slice Chilean bakeries serve with afternoon coffee.

Pairs Well With
Serve a slice of brazo de reina with black coffee or cafe con leche

A white plate of calentado with golden fried rice and red beans, chorizo sausages, a grilled arepa, fried plantain rounds and a stuffed pepper

Colombia 40m

Breakfast •Antioquia Heritage

Calentado Colombiano

This calentado colombiano recipe fries yesterday's rice and red beans together in one pan with onion, tomato and chorizo, then serves the golden hash with a fried egg and a grilled arepa. It is the classic Antioquian breakfast, born from leftovers and eaten hot in the morning, often with hot chocolate. One serving is about 440 g.

Hearty & Satisfying

A filling breakfast of fried leftover rice and beans with egg, chorizo and arepa — the Antioquian way to start the day on yesterday's cooking.

Pairs Well With
Serve the hot calentado with a fried egg, a grilled arepa and a cup of hot chocolate

Half of a roast pork sandwich on Cuban bread filled with shredded roast pork, with a small bowl of mojo sauce behind it

Cuba 25m

Lunch •Havana Lunch Counter Classic

Pan con Lechon

This pan con lechon recipe piles warm mojo roast pork and softened onions onto Cuban bread, with a spoonful of garlicky mojo over the top. One serving is about 293 g. It is the quick way to turn leftover lechón asado into lunch, and it is ready in 25 minutes.

Comfort & Warmth

Warm mojo roast pork and softened onions on Cuban bread — the classic Cuban lunch-counter sandwich.

Pairs Well With
Maduros and a cold lime soda or cafecito

A slice of golden baked bread pudding with a glossy caramelised top on a white plate

Dominican Republic 1h 25m

Snack & Tea •Santo Domingo Heritage

Pudín de Pan Dominicano

This pudin de pan dominicano recipe bakes day-old bread in a cinnamon custard of whole milk, evaporated milk and sweetened condensed milk, with raisins and a golden caramel base, until it sets firm enough to slice like flan. It is the thrifty, much-loved dessert of Dominican home kitchens, warmly spiced and best eaten with coffee. One serving is about 200 g.

Sweet Comfort

A soft, cinnamon-scented bread pudding baked over caramel — the Dominican way to turn yesterday's bread into dessert.

Pairs Well With
Serve a warm slice with a cup of Dominican coffee

A glass dish of colourful diced fruit salad — orange segments, mango, pineapple, apple and kiwi — swimming in pale orange juice

Ecuador 50m

Snack & Tea •Ecuadorian Street Snack

Come y Bebe

This come y bebe recipe mixes ripe papaya, pineapple, banana and mango in freshly squeezed orange juice with a squeeze of lime — the Ecuadorian fruit salad you eat with a spoon and then drink straight from the glass. Its name means 'eat and drink', and that is exactly how it works: the fruit is cut small and there is enough juice to drink once the fruit is gone. One serving is about 570 g.

Light & Refreshing

Diced tropical fruit swimming in fresh orange juice — a snack you eat with a spoon and finish by drinking.

Pairs Well With
Serve ice-cold in tall glasses with a spoon, alongside a cup of coffee

Pale coconut fudge bars with a grainy coconut texture, one bar in sharp focus

Haiti 50m

Snack & Tea •Haitian Heritage

Dous Kokoye

This dous kokoye recipe cooks coconut milk, evaporated milk and sugar with cinnamon, star anise and lime peel, then stirs in shredded coconut until the mixture turns thick, golden and caramelised. Poured into a pan and cut into squares, it sets into a soft, chewy fudge that tastes of toasted coconut and warm spice. One serving is about 80 g, one square. It is the coconut sweet Haitian bakeries sell beside dous makos, and it keeps for days in a tin.

Sweet Treats & Celebration

A soft coconut-milk fudge with shredded coconut, cinnamon, star anise and lime.

Pairs Well With
Serve one square with strong Haitian coffee or a glass of cold milk; the coffee's bitterness balances the fudge's sweetness.

Grilled chicken pieces with golden grill marks served with French fries, a whole tomato, a green pepper and tomato rice on a white plate

Paraguay 1h 5m

Dinner •Paraguayan Heritage

Paraguayan Grilled Chicken

This paraguayan grilled chicken recipe marinates bone-in chicken thighs and drumsticks in garlic, oregano, lemon juice and olive oil, then grills them over charcoal until the skin is crisp and golden. It is served the Paraguayan way, with boiled mandioca and a fresh salsa criolla of tomato, onion and green pepper. One serving is about 430 g, with about 900 calories.

Hearty & Satisfying

Charcoal-grilled chicken with garlic, oregano and lemon, served with boiled mandioca — a filling asado plate with about 44.7 g of protein a serving.

Pairs Well With
Serve the hot chicken with boiled mandioca and salsa criolla, and lime wedges on the side.

High Protein

A white bowl of scrambled eggs mixed with green pito flowers, red pito petals, tomato and onion on a white surface

El Salvador 30m

Breakfast •Salvadoran Heritage

Pitos con Huevo

This pitos con huevo recipe blanches fresh pito flowers until tender, then scrambles them with eggs, tomato, onion and cilantro for a savoury Salvadoran breakfast. The flowers turn soft and mild, and the eggs hold everything together in soft curds. One serving is about 175 g.

Hearty Breakfast

Pito flowers blanched and scrambled with eggs, tomato and onion — a protein-rich Salvadoran breakfast from the countryside.

Pairs Well With
Warm corn tortillas, frijoles con crema and fried plantains, with curtido on the side.

A slice of golden apple cake topped with a scoop of vanilla ice cream on a white plate

Uruguay 1h 15m

Snack & Tea •Montevideo Heritage

Uruguayan Torta de Manzana

This uruguayan torta de manzana recipe bakes a soft butter sponge around sliced apples, scented with cinnamon, vanilla and lemon zest, and finished with a dusting of powdered sugar. It is the apple cake of Uruguayan home baking — a 24 cm round cake that comes out of the oven golden, smells of cinnamon, and is cut into thick slices while it is still a little warm. One serving is about 155 g.

Sweet & Comforting

A soft, buttery apple sponge with warm cinnamon — the slice Uruguayans bake for afternoon mate.

Pairs Well With
Serve a warm slice with vanilla ice cream and a cup of mate or coffee

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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Angola

Antigua and Barbuda

Argentina

Armenia

Australia

Austria

Azerbaijan

Bahamas

Bahrain

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Bolivia

Bosnia and Herzegovina

Botswana

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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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Dominican Republic

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Fiji

Finland

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Gabon

Gambia

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Guinea

Guinea-Bissau

Guyana

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Iceland

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Indonesia

Iran

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Ireland

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Italy

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Laos

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North Korea

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Saint Kitts and Nevis

Saint Lucia

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Trinidad and Tobago

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Yemen

Zambia

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

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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