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

2290 dinner ideas matching filters

Reset Filters ×

What’s for Dinner TonightFeatured Dinner Recipes from 193 Countries

Showing 361–372 of 2290 dinner recipes

A whole Greek moussaka in a glass baking dish, its bechamel top baked golden brown with darker patches

Greece 2h

Dinner •Greek Classic

Greek Moussaka

Greek moussaka is a layered bake of fried aubergine and potato, a cinnamon-spiced beef sauce, and a thick bechamel that turns deep gold in the oven. It is the dish most Greek tavernas are judged by, and it is made for sharing at a slow family dinner. One serving is about 412 g.

Comfort & Warmth

A hearty layered bake built around aubergine, potatoes and a spiced meat sauce under a creamy bechamel topping.

Pairs Well With
Serve with a crisp Greek salad, warm bread and a glass of red wine.

Greek salad (horiatiki) with a slab of feta sprinkled with oregano, Kalamata olives, tomato wedges, cucumber and red onion on a white plate

Greece 20m

Lunch •Aegean Table Classic

Greek Salad

This Greek salad recipe is the real horiatiki: chunky ripe tomatoes, peeled cucumber, red onion and green pepper, with Kalamata olives and a whole slab of feta on top, dressed with extra-virgin olive oil and dried Greek oregano. There is no lettuce and no heavy dressing — just summer vegetables at their best, ready in twenty minutes. One serving is about 411 g.

Fresh Summer Lunch

Crisp garden vegetables, salty feta and Kalamata olives under good olive oil — a bright, satisfying lunch with no cooking at all.

Pairs Well With
Crusty bread & grilled fish

Quick Prep (<30m)

Golden spanakopita triangles sprinkled with fresh dill, served on a white plate with a small bowl of tzatziki

Greece 1h 20m

Lunch •Greek Bakery Classic

Spanakopita

This spanakopita recipe is the Greek spinach pie found in every bakery in Greece: paper-thin filo brushed with olive oil, layered over a filling of wilted spinach, salty feta, ricotta, leeks and a generous handful of fresh dill, then baked until the top shatters and the inside stays soft and savoury. It is the pie Greeks eat for lunch, take on picnics and set out on a mezze table. One serving is about 220 g.

Crisp Filo, Spinach & Feta

Layers of olive-oil-brushed filo wrapped around a spinach, feta, dill and leek filling, baked until golden and crisp.

Pairs Well With
Greek salad, tzatziki & lemon wedges

A plate of Grenadian oil down — breadfruit, chicken, callaloo and dumpling in coconut gravy — served on a banana leaf with avocado

Grenada 1h 30m

Dinner •Grenada National Dish

Oil Down

This oil down grenada recipe is Grenada's national dish: breadfruit, salted pork, chicken, callaloo leaves and flour dumplings layered in one big pot and simmered in coconut milk until the liquid cooks down to a rich, glossy oil. Nothing is stirred once the pot starts simmering, so the breadfruit stays in tender wedges and the coconut gravy coats every layer. One serving is about 462 g.

Comfort & Warmth

A rich one-pot stew of breadfruit, salted pork, chicken, callaloo and dumplings simmered in coconut milk — a hearty, warming dinner from Grenada.

Pairs Well With
Crisp cucumber & tomato salad, hot pepper sauce & iced sorrel drink

Golden-brown baked Grenadian sweet potato pudding in a glass baking dish

Grenada 1h 55m

Snack & Tea •Grenada Spice Isle

Grenadian Sweet Potato Pudding

This grenadian sweet potato pudding recipe turns humble grated sweet potato into a soft, golden bake scented with cinnamon and freshly grated Grenadian nutmeg. Coconut milk and grated coconut keep the crumb moist, dark brown sugar and raisins bring a deep caramel sweetness, and a slow bake gives the top a burnished, lightly crisped crust. One serving is about 210 g.

Comfort & Warmth

A warm, spiced, coconut-rich baked pudding — comfort food for an afternoon break or the end of a meal.

Pairs Well With
Best warm with vanilla ice cream or a glass of iced sorrel; fresh fruit keeps the plate light.

A pile of golden-brown saltfish fritters draining on a white paper towel

Grenada 50m

Snack & Tea •St. George's Heritage

Grenadian Saltfish Fritters

This grenadian saltfish fritters recipe turns a little salted cod into a big plate of snacks: the fish is soaked, flaked and folded into a spiced flour batter with onion, spring onion, tomato, sweet pepper and a Scotch bonnet, then dropped by the spoonful into hot oil until the outside is crisp and golden and the inside is soft and savoury. They are the kind of food you eat standing up, straight from the paper towel, with hot pepper sauce and a squeeze of lime. One serving is about 200 g (6 fritters).

Island Snack & Sharing

Crisp golden cakes of shredded salted cod, onion, sweet pepper and Scotch bonnet, fried hot and eaten with pepper sauce.

Pairs Well With
Grenadian hot pepper sauce, lime wedges & a cold Carib beer

A plate of pepián — chicken in thick reddish-brown toasted-seed sauce with green beans, white rice and sliced avocado

Guatemala 1h 45m

Dinner •Guatemala's National Dish

Pepián

This pepian recipe builds Guatemala's national dish the traditional way — pumpkin and sesame seeds toasted on a dry comal, blended with charred tomatoes, tomatillos and dried chillies into a thick recado, then simmered with chicken, chayote and green beans. One serving is about 430 g.

Comfort & Warmth

A thick, nutty toasted-seed sauce over tender chicken and vegetables — a warming, hearty dinner.

Pairs Well With
White rice, warm corn tortillas and fresh avocado

High Protein

A clay bowl of dark red-brown kakik turkey soup with pieces of turkey, served with white rice and a small tamale

Guatemala 2h 25m

Dinner •Cobán Heritage

Kak'ik

This kakik recipe is the turkey soup of Cobán in Guatemala's Alta Verapaz: bone-in turkey legs simmered until tender in a deep red broth of charred tomatoes, tomatillos, guaque, pasa and cobanero chiles, coloured with achiote and lifted at the end with fresh mint and cilantro. The name comes from the Q'eqchi' Maya words kaq, red, and ik, chile — red and spicy, exactly what lands in the bowl. One serving is about 640 g, soup and turkey together.

Comfort & Warmth

Cobán's brick-red turkey soup, simmered with charred tomatoes, tomatillos, dried chiles and achiote, finished with fresh mint and cilantro.

Pairs Well With
White rice and small white tamales, with avocado slices and a bottle of hot sauce on the table.

Soups & Broths

Golden rellenitos de platano frying in bubbling oil in a pan over a wood fire in Guatemala

Guatemala 55m

Snack & Tea •Guatemalan Market Snack

Rellenitos de Plátano

Rellenitos de platano are golden, egg-shaped fritters made from sweet mashed ripe plantains stuffed with a dark, cinnamon-scented black bean paste, fried until crisp outside and soft inside, then dusted with powdered sugar. One serving is about 280 g (3 rellenitos). This rellenitos de platano recipe makes 12 fritters in about 55 minutes, using just two main ingredients and pantry spices.

Sweet Comfort

A warm, sweet street snack of mashed ripe plantain wrapped around a cinnamon-spiced black bean filling.

Pairs Well With
Serve warm with a cup of coffee or hot chocolate and a spoonful of crema or honey on the side.

A white bowl of Guyanese pepperpot — dark cassareep-braised meat with a cinnamon stick in a glossy near-black sauce — with a fork on a wooden table

Guyana 4h 10m

Dinner •Guyana's Christmas Classic

Guyanese Pepperpot

This guyanese pepperpot recipe is Guyana's national dish: beef and pork slow-braised for three and a half hours in dark, molasses-like cassareep with cinnamon, cloves and hot pepper, until the meat falls off the bone and the sauce turns glossy and almost black. Serve it hot with bread for dunking in the rich gravy. One serving is about 380 g.

Rich & Festive

Beef and pork slow-braised in dark cassareep with cinnamon and hot pepper, the stew Guyana cooks for Christmas morning.

Pairs Well With
Plait bread or cassava bread, steamed rice and a cold sorrel drink

A plate of Guyanese cook-up rice with black-eyed peas, served with fried plantain and macaroni pie

Guyana 1h 35m

Dinner •Guyana Saturday Classic

Guyanese Cook-Up Rice

Guyanese cook-up rice is a one-pot meal of long-grain rice, black-eyed peas, chicken and salt beef simmered together in coconut milk with onion, tomato, thyme and a whole scotch bonnet pepper. The rice drinks up the coconut milk and meat juices, so every spoonful is rich, savoury and gently spiced. One serving is about 390 g.

Comfort & Warmth

A hearty one-pot dinner of rice, peas and meat simmered in coconut milk — filling, warming and made for sharing.

Pairs Well With
Serve with fried plantain and a crisp cucumber salad; a spoonful of pepper sauce on the side lets each person set their own heat.

Golden pholourie fritters on a white plate with small dishes of mango, coconut and tamarind chutney and scotch bonnet peppers

Guyana 1h 20m

Snack & Tea •Georgetown Heritage

Pholourie

This pholourie recipe turns yellow split pea flour and plain flour into golden, puffy fritters: the batter is seasoned with garlic, onion, scotch bonnet pepper, cumin, turmeric and curry powder, left to rise until bubbly, then dropped by the spoonful into hot oil until crisp outside and fluffy inside. Pholourie is the snack Guyanese street vendors sell by the bagful, and it is at its best eaten straight from the fryer with tamarind chutney for dipping. One serving is about 196 g (5 fritters).

Street Snack & Sharing

Golden split-pea fritters, crisp on the outside and soft inside, fried in small batches and eaten hot with tangy chutney.

Pairs Well With
Tamarind chutney, mango sour & a cold sorrel drink

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