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 661–672 of 2301 dinner recipes

A bowl of creamy Irish seafood chowder with chunks of fish, potato and carrot and a dusting of herbs, with a slice of brown bread at the side

Ireland 1h

Lunch •Irish Coastal Heritage

Irish Seafood Chowder

This irish seafood chowder recipe is the bowl you will find on pub menus all along the Irish coast: natural smoked haddock, salmon, prawns and mussels poached gently in fish stock with potato and leek, then finished with milk and cream. The smoked fish is the backbone of the flavour, and a thick slice of brown bread with butter is the proper way to eat it. One serving is about 540 g.

Comfort & Warmth

A creamy bowl of mixed Irish seafood, potato and leek, finished with cream and served with brown bread.

Pairs Well With
Thick slices of Irish brown soda bread with salted butter, and a glass of cold apple juice or a light lager.

Soups & Broths

A bowl of chana masala — chickpeas in a rich red-brown tomato gravy — served with flatbread and samosas

India 50m

Dinner •Punjabi Heritage

Chana Masala

Chana masala is North India's beloved chickpea curry: tender chickpeas simmered in a thick tomato-onion gravy scented with garam masala, ginger and a sour note of amchur. It is hearty, warming and entirely plant-based. One serving is about 450 g.

Plant Protein & Comfort

Chickpeas simmered in a spiced tomato-onion gravy, rich in plant protein and fibre.

Pairs Well With
Steamed basmati rice, bhatura or roti, with cooling yoghurt raita

Chicken curry simmering in a golden spiced sauce in a pot, with a ladle resting in the curry

Fiji 1h 20m

Dinner •Indo-Fijian Heritage

Fijian Chicken Curry

This fijian chicken curry recipe is the one Fijian-Indian kitchens cook week after week: bone-in chicken pieces simmered in coconut milk with Fiji masala, turmeric, mustard seeds, curry leaves, tomato and potato, until the meat is tender and the gravy turns golden and creamy. It is milder and sweeter than an Indian chicken curry, chunkier than a Jamaican one, and made for scooping up with roti or spooning over rice. One serving is about 450 g, without rice.

Warm Island Comfort

Bone-in chicken simmered in a creamy coconut milk sauce with Fiji masala, potato, tomato and curry leaves — the Indo-Fijian curry Fijian families cook most often at home.

Pairs Well With
Steamed rice, roti & cucumber salad

High Protein

A leaf-wrapped ducana parcel tied with strips of banana leaf, resting on fresh banana leaves

Saint Vincent and the Grenadines 1h 20m

Snack & Tea •A Vincentian Easter Classic

St Vincent Ducana

This st vincent ducana recipe makes 8 soft, spiced parcels of grated sweet potato and fresh coconut, sweetened with brown sugar, folded into banana leaves and boiled until firm and fragrant. One serving is about 182 g — one unwrapped parcel, warm from the pot. In St Vincent the dumplings are an Easter favourite, set on the table with stewed saltfish and chop-up, and each person unwraps their own leaf at the table.

Festive Sweet Snack

A sweet potato and coconut dumpling boiled in a banana leaf, eaten warm as a snack or beside saltfish.

Pairs Well With
Stewed saltfish and chop-up, with a cup of hot cocoa tea or milky black tea on the side.

Two crab shells stuffed with golden baked crab meat, served with small roasted potatoes and lemon wedges on a pewter plate

Dominica 50m

Dinner •Dominican Creole Starter

Dominica Crab Backs

This dominica crab backs recipe takes picked land-crab meat, folds it with onion, garlic, scallions, thyme and a little Scotch bonnet, then packs it back into cleaned crab shells under a breadcrumb crust and bakes it until golden. The shells come to the table hot, with lemon wedges for squeezing over the top. One serving is about 209 g.

Creole Starter Classic

Spiced land-crab meat baked back into its own shell — Dominica's classic Creole starter.

Pairs Well With
Green fig salad, bakes & cold sorrel

A hand passing a red bowl of milky grey-brown kava at a Vanuatu nakamal at night, with a large communal bowl and ladle behind it

Vanuatu 30m

Snack & Tea •Vanuatu Heritage

Vanuatu Kava

Vanuatu kava is a milky, earthy drink made by kneading dried noble kava root in cold water and straining it through cloth, then serving it in coconut shells at the nakamal, the village meeting house, after sunset. It is a ceremonial and social drink, not an everyday thirst-quencher, and it is traditionally drunk in one draught, in company, in the quiet of the evening. One serving is about 250 g.

Evening Calm & Togetherness

Dried noble kava root kneaded in cold water, strained through cloth and served in coconut shells at the nakamal after sunset.

Pairs Well With
Washemout fruit, coconut water and a light meal afterwards

Two whole pigs roasted in an earth oven, laid out on palm fronds for a Sunday feast in Futuna, Polynesia — golden-brown skin darkened by the open fire, with fresh green leaves beside them

Tonga 9h 30m

Dinner •Tongan Feast Heritage

Puaka Tunu

This puaka tunu recipe is the Tongan way to roast a whole pig: salted, wrapped in banana leaves and slow-cooked in an 'umu earth oven on hot volcanic rocks, then finished over open fire until the skin is crisp. There is no stuffing and no sauce — just pork, salt, smoke and time — and the pig is carved on woven mats and eaten with taro, yam and coconut dishes. One serving is about 200 g.

Feast & Celebration

A whole pig slow-cooked in an 'umu earth oven and finished over open fire, served at the centre of a Tongan feast.

Pairs Well With
Roast taro, yam and 'otai

High Protein

Two golden puffy fried tortillas topped with shredded chicken, pickled red onion, tomato, avocado and cucumber on a white plate

Belize 1h

Lunch •Belizean Street-Food Classic

Salbutes

Salbutes are the street food Belize reaches for at midday: a corn tortilla fried in hot oil until it puffs like a little pillow, then piled high with shredded chicken, bright pink pickled onion, tomato, avocado and cucumber. They are soft, not crisp — the tortilla stays tender under the toppings — and they are best eaten the moment they leave the pan, folded over in your hands. One serving is about 440 g.

Street Food & Comfort

Puffy fried corn tortillas piled with shredded chicken, pickled onion and fresh vegetables.

Pairs Well With
Habanero sauce, Belizean rice and beans, and a cold limeade

Quick Prep (<30m)

Ginger-steamed red snapper fillets with scallions and sesame seeds, served with steamed broccoli on a blue plate

Saint Lucia 42m

Dinner •Kwéyòl Creole Classic

St Lucian Steamed Snapper with Ginger Sauce

This st lucian steamed snapper with ginger sauce recipe wraps red snapper fillets in banana leaves with cherry tomatoes, then steams the parcels until the flesh flakes cleanly and spoons over a peppery sauce of fresh ginger, garlic, lime and Scotch bonnet. Unwrap the parcels at the table and serve with steamed broccoli and lime wedges. One serving is about 235 g.

Light & Fiery

Snapper fillets steamed in banana leaves with a hot, gingery sauce, served with lime and steamed vegetables.

Pairs Well With
Steamed broccoli, rice and peas and lime wedges

High Protein

Braised oxtail stew in a rich reddish-brown tomato gravy with roast potato and parsnip, served on a plate

Saint Kitts and Nevis 3h 40m

Dinner •Kittitian Heritage

St Kitts Oxtail Stew

This st kitts oxtail stew recipe seasons bone-in oxtail with green seasoning, allspice and thyme, browns it in the pot, then braises it low and slow in a rich tomato sauce until the meat falls off the bone. Carrots and potato go in near the end, soaking up the thick, savoury gravy. One serving is about 430 g.

Rich & Comforting

Oxtail slow-braised in a tomato sauce with green seasoning, scotch bonnet and allspice until the meat falls off the bone in a thick, savoury gravy.

Pairs Well With
Rice and peas with fried plantain and a little steamed cabbage on the side.

High Protein

Grilled grouper fillet with char marks and chopped herbs over fennel and onion confit with baby carrots and cherry tomatoes on a white plate

Antigua and Barbuda 55m

Dinner •Antiguan Reef Catch

Antiguan Grilled Grouper

This antiguan grilled grouper recipe marinates thick grouper fillets in a bright Caribbean green seasoning of lime, thyme, spring onion, garlic and Scotch bonnet, then grills them until the edges char and the flesh flakes. The fish is served over a soft fennel and onion confit with baby carrots and cherry tomatoes, just as the plate in the photo is dressed. One serving is about 370 g.

Fresh & Light

Lean grilled fish with vegetables and a lime-herb marinade makes a light, protein-rich dinner.

Pairs Well With
Serve with plain steamed rice and a wedge of lime, with hot pepper sauce on the side for those who want more heat.

High Protein

A plate of crisp fried corn tortillas topped with refried beans, shredded cabbage and grated cheese on a tiled table in Belize

Belize 45m

Snack & Tea •Belizean Street-Food Classic

Garnaches

Garnaches are Belize's crunchiest street snack: small corn tortillas fried until they shatter, spread with warm refried beans, then piled with tangy pickled cabbage and a snowfall of grated Dutch cheese. They are eaten by hand, straight off the plate, while the tortillas are still hot and crisp. One serving is about 380 g.

Street Food & Comfort

Crisp fried corn tortillas piled with refried beans, pickled cabbage and grated Dutch cheese.

Pairs Well With
Habanero sauce, Belizean rice and beans, and a cold horchata or limeade

Quick Prep (<30m)

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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Chad

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Republic of the Congo

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Fiji

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Niger

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North Korea

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Panama

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Portugal

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Romania

Russia

Rwanda

Saint Kitts and Nevis

Saint Lucia

Saint Vincent and the Grenadines

Samoa

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Vanuatu

Venezuela

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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