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 301–312 of 2290 dinner recipes

Andorran trinxat — a golden potato and cabbage cake topped with crisp bacon and black sausage on a white plate

Andorra 1h 5m

Dinner •Pyrenean Mountain Classic

Andorran Trinxat

This trinxat recipe turns the Pyrenees larder into dinner: floury potatoes and winter cabbage boiled together, roughly mashed with garlic, then pressed into a pan and fried until the outside is crisp and golden while the inside stays soft. Crisp bacon and a slice of black sausage go on top, the way mountain kitchens in Andorra have served it for generations. One serving is about 375 g.

Hearty Mountain Comfort

Boiled potatoes and winter cabbage mashed together and pan-fried into a golden cake with crisp bacon.

Pairs Well With
Crisp bacon, black sausage & a green salad

Andorran escudella — a clay bowl of rich meat stew with chickpeas, sausage and vegetables in broth

Andorra 3h 10m

Dinner •Andorran Festive Stew

Andorran Escudella

This escudella recipe is Andorra's great winter pot: chicken, pork ribs, beef shank and botifarra simmered for hours with chickpeas, potatoes, carrots, cabbage, leek and celery until the broth is rich and the meats are tender. The broth is served first as a soup with galets pasta, then the meats and vegetables come to the table as the carn d'olla, sliced around the giant pilota meatball. One serving is about 680 g.

Comfort & Warmth

A slow-simmered broth of meats, chickpeas and vegetables, served first as soup with pasta, then as a platter with the giant pilota meatball.

Pairs Well With
Galets pasta in the broth & crusty bread

Soups & Broths

Andorran canelons — golden baked pasta tubes under bubbling béchamel and grated cheese, cut into a serving

Andorra 1h 15m

Dinner •Sant Esteve Festive Pasta

Andorran Canelons

This andorran canelons recipe is the festive pasta of the Catalan Pyrenees: flat pasta sheets rolled around a smooth, savoury filling of pork and chicken with chicken liver and a splash of brandy, then laid in a dish, covered in creamy béchamel, scattered with cheese and baked until golden and bubbling. Traditionally made on 26 December, Sant Esteve, from the meats left over from Christmas Day's escudella, it turns yesterday's feast into today's celebration. One serving is about 340 g, three canelons.

Festive & Filling

Pasta tubes rolled around a smooth pork-and-chicken filling, drowned in béchamel and baked golden under cheese.

Pairs Well With
Béchamel, grated cheese & a green salad

Pasta & Noodles

A whole fried fish with a lime half, rice and peas, carrots and broccoli on a plate in Saint John's, Antigua

Antigua and Barbuda 1h 10m

Dinner •St John's Harbour Catch

Antiguan Fried Snapper

This antiguan fried snapper recipe starts with whole red snapper, scored and rubbed with Caribbean green seasoning, then fries it until the skin turns crisp and golden and the flesh flakes cleanly. Serve it hot with lime wedges, rice and peas and steamed vegetables. One serving is about 255 g.

Crispy & Bright

A whole red snapper rubbed with Caribbean green seasoning, fried until the skin is crisp and golden, and served with fresh lime.

Pairs Well With
Rice and peas, steamed vegetables and lime wedges

High Protein

Caribbean black cake — dark rum fruit cake in round baking tins, fresh from the oven

Antigua and Barbuda 2h 5m

Snack & Tea •Antiguan Christmas & Wedding Cake

Antiguan Black Cake

This antiguan black cake recipe makes the dark, dense rum cake Antigua saves for Christmas and weddings: prunes, raisins, currants and glacé cherries ground to a paste and soaked in dark rum and port, folded into a butter batter with brown sugar, molasses, warm spice and burnt-sugar browning, then baked low and slow until it is almost black and pudding-soft inside. The cake is brushed with rum as it leaves the oven and rested for days, so every slice tastes richer than the one before. One serving is about 125 g, one generous slice.

Dark, Dense & Rum-Soaked

Dried fruit ground to a paste and soaked in rum, folded into a spiced butter batter and baked low and slow until almost black.

Pairs Well With
A cup of strong black tea or a small glass of rum

Antiguan johnny cakes — golden fried cornmeal cakes piled on a white platter

Antigua and Barbuda 40m

Breakfast •Antiguan Breakfast Bread

Antiguan Johnny Cakes

This antiguan johnny cakes recipe makes the fried breakfast breads Antigua wakes up to: a soft dough of plain flour and fine yellow cornmeal, raised with baking powder, enriched with butter and milk, then shaped into rounds and fried until deeply golden. The cornmeal gives them their colour, their faint grit and their toasty flavour — and their classic partner is saltfish, flaked and sautéed with onion and pepper, tucked inside a split cake. One serving is about 105 g, two cakes.

Golden Breakfast Breads

Cornmeal and flour dough, kneaded soft, rested, and fried golden — crisp outside, tender inside, made for saltfish.

Pairs Well With
Saltfish, flaked & sautéed with onion

A tray of golden baked Bolivian salteñas standing upright with dark braided top seams in Santa Cruz de la Sierra

Bolivia 2h 25m

Lunch •Bolivian National Favourite

Bolivian Salteñas

A Bolivian salteña is a baked hand pie with a slightly sweet, golden dough — coloured with paprika or annatto — sealed with a braided seam across the top and baked standing upright. Inside is the jigote, a juicy beef stew of diced beef, potato, onion, peas and ají chilli, sweetened with a few raisins and set with gelatin so it turns to rich broth in the oven, with a slice of hard-boiled egg and a black olive tucked in. This is not a dry mince empanada: you bite a small corner, then spoon and sip the hot juices out. One serving (two salteñas) is about 462 g.

Hearty & Satisfying

A golden baked pastry wrapped around a soupy, sweet-spicy beef stew — Bolivia's famous mid-morning hand pie, eaten upright so not a drop of broth escapes.

Pairs Well With
Llajua hot sauce & a glass of fresh orange juice

Silpancho with a thin breaded beef steak, fried egg, rice, potatoes and tomato salsa on a white plate

Bolivia 1h 5m

Dinner •Cochabamba Heritage

Silpancho

Silpancho is the great plate of Cochabamba: a bed of white rice and boiled potatoes covered by a single beef steak pounded until it is almost paper-thin, dipped in egg and breadcrumbs and fried crisp, then topped with a fried egg and a fresh salsa of tomato, red onion and hot locoto pepper. The name comes from the Quechua sillp'anchu, meaning flat and thin — and the steak really does cover almost the whole plate. One serving is about 705 g.

Hearty & Satisfying

A plate-sized beef steak pounded paper-thin, breaded and fried over rice and potatoes, crowned with a fried egg and fresh tomato salsa — Cochabamba's most famous plate.

Pairs Well With
Chicha or cold beer & llajua hot sauce

Pique macho platter piled with beef, sausage, fries, tomato, onion, peppers, egg and sauces

Bolivia 55m

Dinner •Cochabamba Heritage

Pique Macho

Pique macho is a mountain of a meal from Cochabamba: strips of beef and pork sausage fried with onion, piled over a heap of french fries with tomato, hot locoto peppers and sliced boiled egg, then finished with zigzags of mustard, mayonnaise and ketchup. It is served in the middle of the table, made to be shared, and its name is a dare — pique, macho means roughly eat it, man. One serving (a quarter of the platter) is about 508 g.

Hearty & Satisfying

A heaped sharing platter of fried beef and sausage over french fries, with tomato, locoto, egg and sauces — Cochabamba's famous dare of a dinner, made for the middle of the table.

Pairs Well With
Cold beer & llajua hot sauce

A black clay pot of golden-orange bobó de camarão, a thick cassava cream with shrimp, with a serving spoon

Brazil 1h 5m

Dinner •Bahian Cassava Cream

Bobó de Camarão

This bobo de camarao recipe is Bahia's creamy shrimp dish: fresh shrimp folded into a thick purée of boiled cassava blended with coconut milk, coloured golden-orange with dendê oil and finished with lime and cilantro. Unlike a stew, the cassava is blended smooth, so the whole dish eats like a rich, spoonable cream. One serving is about 470 g.

Rich & Comforting

Shrimp folded into a thick, smooth cassava cream made with coconut milk and red palm oil, served hot with rice.

Pairs Well With
Steamed white rice, farofa and a crisp green salad

A basket of golden, round pão de queijo, Brazilian cheese bread rolls

Brazil 45m

Snack & Tea •Minas Gerais Cheese Bread

Pão de Queijo

This pao de queijo recipe makes Brazil's famous cheese bread: small, golden rolls with a crisp shell and a soft, stretchy, chewy centre, made from tapioca starch, milk, oil, eggs and cheese. There is no wheat flour and no yeast — the rolls puff up on steam in a hot oven. One serving is 4 rolls, about 134 g.

Warm & Chewy Snack

Golden tapioca cheese rolls with a crisp shell and a soft, stretchy centre, baked in under half an hour.

Pairs Well With
Black coffee, fresh fruit, or a light soup

A black clay pot of moqueca baiana, fish chunks in a golden-orange coconut sauce with fresh herbs, beside rice and pirão

Brazil 55m

Dinner •Bahian Fish Stew

Moqueca Baiana

This moqueca baiana recipe is Bahia's famous fish stew: thick fillets of white fish layered with onion, peppers and tomato, then simmered gently in coconut milk with dendê oil until the sauce turns golden-orange. The fish stays in whole, flaky pieces in a fragrant broth — a stew, not a purée. One serving is about 450 g.

Coastal & Aromatic

Firm white fish simmered in coconut milk and red palm oil with peppers and tomato, served hot in its clay pot.

Pairs Well With
Steamed white rice, pirão and farofa

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

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Canada

Central African Republic

Chad

Chile

China

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Comoros

Democratic Republic of the Congo

Republic of the Congo

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Dominican Republic

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Gambia

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Niger

Nigeria

North Korea

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Norway

Oman

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Palau

Panama

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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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Tonga

Trinidad and Tobago

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United Arab Emirates

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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)

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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