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

2301 dinner ideas matching filters

Reset Filters ×

What’s for Dinner TonightFeatured Dinner Recipes from 193 Countries

Showing 649–660 of 2301 dinner recipes

A slice of golden rum-soaked butter cake with rum sauce, served with a scoop of vanilla ice cream

Bahamas 1h 20m

Snack & Tea •Nassau Souvenir Cake

Bahamian Rum Cake

This bahamian rum cake recipe makes the light, moist butter cake Nassau shops sell as a souvenir: a golden vanilla bundt with rum baked into the crumb, pricked all over while warm and soaked with a hot butter-rum syrup until every slice glistens. There is no dried fruit and no dark colour here — this is a butter cake, not a fruit cake — and the pecans pressed into the pan give the top a gentle crunch. One serving is about 130 g, one slice.

Moist, Buttery & Rum-Soaked

A light butter bundt cake baked with rum in the batter, then soaked while warm with a butter-rum syrup until it turns moist and golden.

Pairs Well With
A scoop of vanilla ice cream or a cup of strong Bahamian coffee

A golden steamed cornmeal pudding unwrapped on a dark green banana leaf

Barbados 1h 50m

Snack & Tea •Barbados' Independence Day Sweet

Bajan Conkies

This bajan conkies recipe makes 12 golden parcels of sweet cornmeal, grated coconut, pumpkin and sweet potato, spiced with cinnamon and nutmeg, folded into banana leaves and steamed until firm and moist. One serving is about 132 g — one unwrapped conkie, warm from the steamer. Unlike a savoury tamale or a meat-filled pastelle, a conkie is a dessert pudding: no meat, no masa, just cornmeal, coconut, pumpkin, brown sugar and raisins, with the banana leaf giving it a gentle green, earthy scent.

Comfort & Warmth

A steamed sweet pudding of cornmeal, coconut, pumpkin and raisins, wrapped in banana leaf — Barbados' November treat, served warm as a snack.

Pairs Well With
A cup of hot cocoa tea or milky black tea, with a few slices of Bajan sweet bread on the side.

Jamaican curry chicken in a golden curry sauce with rice and peas, fried plantain and pumpkin on a white plate

Jamaica 1h 50m

Dinner •Jamaican Heritage

Jamaican Curry Chicken

This jamaican curry chicken recipe simmers bone-in chicken pieces in a golden sauce of Jamaican curry powder, allspice, thyme and scotch bonnet, with potato and carrot cooked right in the pot. The curry powder is first fried in hot oil, the Jamaican step called burning the curry, which gives the sauce its deep colour and warmth. One serving is about 430 g.

Bold & Comforting

Bone-in chicken simmered in Jamaican curry powder with potato, carrot, thyme and scotch bonnet until the sauce turns thick and golden.

Pairs Well With
Rice and peas with fried plantain and steamed cabbage.

High Protein

Close-up of cooked tinned corned beef with onion and tomato, the red steamed beef at the heart of Bahamian Fire Engine

Bahamas 40m

Lunch •Nassau Heritage

Bahamian Fire Engine

This bahamian fire engine recipe is the red, tomato-rich steamed corned beef that Nassau lunch counters serve over white rice, with sweet corn kernels folded through for colour and sweetness — the red, white and yellow of a fire engine on the plate. Two tins of corned beef, onion, green pepper, celery and tomato paste steam together in one pan while the rice cooks alongside, so a filling lunch for six is on the table in about 40 minutes. One serving is about 397 g.

Hearty Pantry Lunch & Comfort

Tinned corned beef steamed down with tomato, onion and sweet corn, spooned over white rice — a filling Nassau lunch built from pantry staples.

Pairs Well With
White rice, canned corn & a squeeze of lime

A whole grilled tilapia topped with sliced peppers and onions, served with two banku balls and a jug of red pepper sauce

Ghana 1h 20m

Dinner •Accra's Charcoal Grill

Ghana Grilled Tilapia

This ghana grilled tilapia recipe starts with whole tilapia rubbed in a ginger, garlic and scotch bonnet marinade, grills it over charcoal until the skin chars and the flesh flakes, and serves it with soft banku balls, a spoonful of shito and a fresh pepper sauce. It is the plate Accra is famous for — smoky fish, tangy banku and heat you can dial up or down. One serving is about 850 g.

Smoky & Satisfying

Whole tilapia marinated in ginger, garlic and scotch bonnet, grilled over charcoal and served with soft banku, shito and fresh pepper sauce.

Pairs Well With
Banku, shito, fresh pepper sauce and a cold sobolo hibiscus drink

High Protein

A slice of Bajan sweet bread studded with grated coconut, raisins and red glacé cherries, served on a white plate with a fork.

Barbados 1h 35m

Snack & Tea •Bajan Heritage

Bajan Sweet Bread

This bajan sweet bread recipe makes the dense, spiced coconut loaf Barbados bakes for Christmas and Crop Over: grated coconut, glacé cherries and raisins folded through a stiff, biscuit-like dough, with a pocket of sweetened coconut pressed down the centre and a sugar glaze brushed on while the loaf is still hot. It slices thick, keeps well for days, and is best buttered, or with a slice of sharp cheddar. One serving is one slice, about 115 g.

Celebration & Comfort

A dense, spiced coconut loaf studded with cherries and raisins, baked for holidays and family teatime in Barbados.

Pairs Well With
Salted butter and a mug of cocoa tea

Two golden fried Trinidad aloo pies on a white plate, one cut open and filled with curried chickpeas

Trinidad and Tobago 1h 20m

Snack & Tea •Trinidad Heritage

Trinidad Aloo Pie

This trinidad aloo pie recipe makes the golden fried pockets sold at snack bars and street stalls all over Trinidad: a soft, puffy dough wrapped around smooth mashed potato seasoned with cumin, garlic and chadon beni, then fried until crisp. Each pie is cut open and filled with curried chickpeas, tamarind sauce and pepper sauce, so every bite is soft, crunchy, tangy and hot at once. One serving is about 422 g, two pies with their chickpea filling.

Street-Food Snack

Crisp fried dough pockets filled with cumin-spiced mashed potato, cut open and loaded with curried chickpeas and sauces.

Pairs Well With
Tamarind sauce, chadon beni sauce and a cold sorrel drink

A Philly cheesesteak in a soft hoagie roll filled with thin-sliced seared ribeye, caramelized onions and melted cheese

United States 50m

Lunch •Philadelphia Classic

Philly Cheesesteak

This philly cheesesteak recipe brings the South Philadelphia sandwich shop to your own griddle: ribeye sliced paper-thin, seared fast and hot, folded together with caramelized onions, peppers and melted provolone, then loaded into a toasted hoagie roll. It is rich, juicy and unapologetically messy — the kind of lunch you eat with both hands and a stack of napkins. One serving is about 375 g.

Hearty & Satisfying

Thin-sliced ribeye seared on a hot griddle with sweet onions and peppers, blanketed in melted provolone and piled into a soft hoagie roll.

Pairs Well With
Crisp french fries or a crunchy dill pickle spear, with an ice-cold cola or lager.

High Protein

A golden-brown D-shaped Cornish pasty with a rope crimp along the side, on a white plate

United Kingdom 1h 55m

Lunch •Cornish Heritage

Cornish Pasty

This cornish pasty recipe makes six D-shaped pasties the traditional Cornish way: a firm shortcrust case of flour, lard and butter, filled raw with diced beef skirt, potato, swede and onion, seasoned with nothing but salt and pepper, then folded, crimped along the side and baked slowly until the filling steams tender inside a golden crust. Unlike a Jamaican beef patty — a flaky, turmeric-yellow pastry wrapped around curried ground beef — the Cornish pasty uses pale shortcrust, raw diced beef with potato, swede and onion, and no curry spice at all. One serving is one pasty, about 320 g.

Hearty & Handheld

A D-shaped shortcrust pasty filled with raw diced beef, potato, swede and onion, baked until golden — a complete lunch you can eat with your hands.

Pairs Well With
A mug of tea & pickled onions

High Protein

A golden round of freshly cooked bannock bread, cut into wedges, on a white plate

Canada 25m

Lunch •Canadian Heritage

Bannock

This bannock recipe mixes all-purpose flour, baking powder, salt and lard with warm water into a soft dough, then fries it in a lightly oiled cast-iron skillet until both sides are golden and the middle is cooked through. Unlike Irish soda bread, which is a buttermilk loaf baked in the oven, bannock is a flat round cooked on a griddle or in a pan, with no yeast and no long rise. One serving is about 100 g, one golden round.

Comfort & Warmth

A plain skillet bread of flour, baking powder and lard — mixed in minutes, fried golden, and ready to eat warm with butter or beside a stew.

Pairs Well With
Butter, jam & hearty stew

Quick Prep (<30m)

Two grilled sausages on sliced white bread with fried onion and tomato sauce, held in a hand

Australia 25m

Lunch •Australian Classic

Sausage Sizzle

This sausage sizzle recipe is the Australian classic: thin pork and beef sausages grilled over a barbecue, laid on a slice of soft white bread with sweet fried onion and a stripe of tomato sauce. It is not a sausage roll and not a hot dog — the bread is a plain folded slice, the sausage is thin and unspiced, and the whole thing is eaten standing up, in your hands, usually at a community fundraiser barbecue. One serving is about 288 g.

Quick & Satisfying

A thin grilled sausage folded into soft white bread with fried onion and tomato sauce — the fast, hand-held lunch of the Australian community barbecue.

Pairs Well With
Serve with a cold soft drink or lemonade and a simple coleslaw or garden salad on the side.

Quick Prep (<30m)

A steaming bowl of Māori boil up — a doughboy, potato, carrot and wilted watercress in clear pork broth

New Zealand 3h

Dinner •Māori Home Cooking

Māori Boil Up

This maori boil up recipe simmers pork neck bones in a big pot until the meat loosens from the bone, then adds potato, kūmara, carrot, cabbage and onion, and finishes with watercress and soft flour doughboys poached in the broth. It is the kind of one-pot dinner that feeds a whole whānau from a single pot, with a bowl of rich broth for everyone. One serving is about 600 g.

Comfort & Warmth

Pork bones simmered with watercress, potato and kūmara, finished with soft flour doughboys — a filling one-pot dinner from a Māori home kitchen.

Pairs Well With
Fried bread (parāoa parai) for mopping up the broth, with a cold drink on the side

Soups & Broths • High Protein

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