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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Breakfast to Snack

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What’s for Dinner TonightFeatured Dinner Recipes from 193 Countries

Showing 589–600 of 2301 dinner recipes

A whole roasted leg of lamb studded with rosemary, fresh from the oven

New Zealand 2h 25m

Dinner •Kiwi Sunday Roast

New Zealand Roast Lamb

This new zealand roast lamb recipe roasts a bone-in leg of lamb with rosemary and garlic until the outside is browned and crisp and the inside stays pink and juicy, with kumara, pumpkin, potatoes and carrots roasting in the pan juices underneath. One serving is about 400 g — a good pile of sliced lamb with roast vegetables and gravy. It is the classic Kiwi Sunday roast, and the one New Zealanders cook when the whole family comes home.

Hearty & Satisfying

A slow-roasted leg of New Zealand lamb with rosemary, garlic and roast kumara, pumpkin and potatoes — a generous, high-protein Sunday dinner.

Pairs Well With
Mint sauce, gravy from the pan juices, and a green salad

High Protein

Four tall golden cheese scones with melted cheese on top, fresh from the oven

New Zealand 33m

Snack & Tea •Kiwi Café Classic

New Zealand Cheese Scones

This cheese scones recipe bakes 8 tall, golden scones packed with sharp cheddar, a pinch of mustard and a whisper of cayenne — crisp on top, soft and steamy inside, and best eaten warm with butter. One serving is one scone, about 88 g. It is the scone New Zealand cafés sell by the dozen, and the one most Kiwis first learn from the Edmonds Cookery Book.

Comfort & Warmth

Tall, fluffy scones loaded with sharp cheddar — the savoury bake every New Zealand café seems to sell, best eaten warm with butter.

Pairs Well With
Butter and a hot cup of tea, or a bowl of soup

A full Irish breakfast plate with fried egg, rashers, sausages, black and white pudding slices and grilled tomato

Ireland 40m

Breakfast •Irish Breakfast Classic

Full Irish Breakfast

A full Irish breakfast is Ireland's great fry-up: pork sausages, back bacon rashers, fried eggs, slices of black and white pudding, grilled tomatoes and mushrooms, with buttered soda bread and potato farls on the side. What sets it apart from the English fry-up is the pair of puddings — dark, crumbly black pudding and pale, oaty white pudding — plus soda bread and potato farls instead of toast and beans. One serving is about 425 g.

Hearty & Filling

Pork sausages, rashers, eggs, black and white pudding, tomato, mushrooms, soda bread and potato farls on one plate.

Pairs Well With
Buttered soda bread, potato farls and a strong cup of tea

High Protein

A glass of Irish coffee with a thick layer of cream floating on top, with a bottle of Irish whiskey behind it

Ireland 10m

Snack & Tea •Irish Heritage

Irish Coffee

Irish coffee is Ireland's world-famous drink: hot coffee, a measure of Irish whiskey and brown sugar, topped with a thick layer of cold cream that floats on the surface and is sipped through, never stirred in. It was created to warm cold travellers, and it still does the job in ten minutes. One serving is about 263 g.

Warm & Comforting

Hot coffee, Irish whiskey and brown sugar, topped with a layer of cold cream floated on top.

Pairs Well With
Shortbread biscuits or a small piece of dark chocolate

Quick Prep (<30m)

A bowl of beef and Guinness stew with tender beef, potatoes and carrots in a dark glossy sauce

Ireland 2h 50m

Dinner •Irish Heritage

Beef and Guinness Stew

Beef and Guinness stew is the pub classic: cubes of beef chuck browned hard, then braised for two and a half hours in Guinness stout and beef stock with potato, carrot and onion, until the meat is spoon-tender and the sauce is dark, malty and glossy. The stout is the whole point — it gives the stew a deep roasted bitterness that stock alone never can, and it is what sets this stew apart from lamb Irish stew. One serving is about 392 g.

Comfort & Warmth

Beef chuck, potato, carrot and onion braised slowly in Guinness stout until the meat falls apart.

Pairs Well With
Buttered soda bread and a pint of stout

Soups & Broths • High Protein

A platter of orange-red Buffalo chicken wings with celery sticks and blue cheese dip

United States 55m

Snack & Tea •Buffalo, New York Classic

Buffalo Chicken Wings

This buffalo chicken wings recipe fries wing sections until the skin is crisp, then tosses them in the classic Frank's RedHot and butter sauce invented in Buffalo, New York. Serve hot with celery sticks and blue cheese dip, the way the Anchor Bar has done it since 1964. One serving is about 360 g.

Game-Day Sharing

Crisp deep-fried chicken wings tossed in a buttery cayenne hot sauce, served with celery sticks and blue cheese dip.

Pairs Well With
Celery sticks & blue cheese dip, plus a cold lager

High Protein

A whole golden double-crust apple pie fresh out of the oven in a glass pie dish

United States 1h 35m

Snack & Tea •American Classic

American Apple Pie

This american apple pie recipe bakes tart Granny Smith apples with cinnamon and sugar under a flaky, buttery double crust. The filling sets soft and jammy, the top turns deep golden, and a warm slice with vanilla ice cream is the dessert most Americans call their own. One serving is about 210 g.

Comfort & Celebration

Flaky double-crust pastry filled with cinnamon-spiced apples, baked until golden and bubbling.

Pairs Well With
Vanilla ice cream & a cup of black coffee

A stack of thick golden American pancakes topped with butter and blueberry compote, with sausages on the side

United States 25m

Breakfast •American Diner Classic

Buttermilk Pancakes

This buttermilk pancakes recipe makes a tall stack of thick, golden American pancakes: tangy buttermilk reacts with baking soda to lift the batter, so each pancake comes off the griddle fluffy inside and crisp at the edges. Serve with butter and warm maple syrup for the classic diner breakfast. One serving is about 240 g.

Weekend Breakfast

Thick, fluffy pancakes lifted by buttermilk and baking soda, served with butter and maple syrup.

Pairs Well With
Maple syrup, butter & crispy bacon

Quick Prep (<30m)

A square of sticky toffee pudding in toffee sauce with a scoop of vanilla ice cream on a black plate

United Kingdom 1h 15m

Snack & Tea •Lake District Classic

Sticky Toffee Pudding

This sticky toffee pudding recipe is Britain's most-ordered restaurant dessert: a dark, moist sponge made with chopped dates, baked until soft, then drowned in a warm butter-and-cream toffee sauce and served with a scoop of vanilla ice cream. One serving is about 225 g.

Comfort & Indulgence

A moist date sponge soaked in warm toffee sauce, served with vanilla ice cream.

Pairs Well With
A scoop of vanilla ice cream or warm custard

A cottage pie of beef mince under mustard mash in a small dish, served with peas, carrots, broccoli and red cabbage

United Kingdom 1h 25m

Dinner •British Farmhouse Classic

Cottage Pie

This cottage pie recipe is the beef classic of British comfort cooking: beef mince browned with onion, carrot and peas in a rich beef gravy, topped with buttery mashed potato sharpened with Dijon mustard and a little Cheddar, then baked until the top turns crisp and golden. One serving is about 350 g.

Comfort & Warmth

Seasoned beef mince in rich gravy under a golden mustard mash.

Pairs Well With
Buttered green peas and steamed carrots on the side

High Protein

A slice of beef wellington showing pink beef fillet, dark mushroom duxelles and golden puff pastry, with roast potatoes

United Kingdom 1h 45m

Dinner •British Celebration Classic

Beef Wellington

This beef wellington recipe is Britain's great celebration dish: a whole beef fillet seared, brushed with Dijon mustard, wrapped in a dark mushroom duxelles and prosciutto, then sealed in golden puff pastry and baked until the crust shatters and the centre is rosy. One serving is about 283 g.

Celebration & Showpiece

Tender beef fillet in mushroom duxelles, wrapped in golden puff pastry.

Pairs Well With
Roast potatoes and green beans, with a red wine sauce

High Protein

Six small bowls of Vietnamese duck blood pudding topped with roasted peanuts, with fresh herbs and a green chili on a metal tray

Vietnam 1h 10m

Snack & Tea •Hanoi Heritage

Vietnamese Tiết Canh

WARNING: This dish is made from raw duck blood and eating it is NOT recommended. Raw blood can carry Streptococcus suis (which causes meningitis and sepsis — people in Vietnam have died after eating pig-blood tiet canh), avian influenza from duck blood, salmonella and other dangerous germs. Vietnam's Ministry of Health advises against eating tiet canh, and no preparation method — not even blood from a fresh or trusted source — makes raw blood fully safe. This page describes the traditional Hanoi preparation, tiết canh vịt, for cultural knowledge only. One serving is about 241 g: a small bowl of fresh duck blood mixed with fish sauce, poured over finely chopped cooked duck meat and left to set into a soft, trembling jelly, then finished with crushed roasted peanuts, fresh herbs, lime and chili, and served cold.

Cultural Discovery

A traditional northern Vietnamese snack of raw duck blood set into a soft jelly with cooked duck meat, herbs and peanuts — described here for cultural knowledge, with a serious safety warning.

Pairs Well With
Fresh herbs, lime wedges, sliced chili and rice crackers on the side.

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

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Armenia

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Central African Republic

Chad

Chile

China

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Democratic Republic of the Congo

Republic of the Congo

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Italy

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Nigeria

North Korea

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Portugal

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Rwanda

Saint Kitts and Nevis

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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