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 853–864 of 2311 dinner recipes

Salpicao topped with crisp golden shoestring potatoes and sliced spring onions, with the creamy salad visible underneath

Brazil 35m

Lunch •Brazilian Party Classic

Salpicao

This salpicao recipe is Brazil's beloved chicken salad: shredded chicken folded with grated carrot, sweetcorn, raisins and green apple in a light mayonnaise and yoghurt dressing, then crowned with batata palha — crisp shoestring potatoes — and spring onions. It is not feijoada, which is a hot bean and pork stew, and it is not Brazilian chicken stroganoff, which is a hot creamy sauce served with rice; salpicao is a cold salad, made for parties and warm days. One serving is about 320 g.

Comfort & Warmth

Shredded chicken folded with carrot, sweetcorn, raisins and apple in a light mayonnaise dressing, crowned with crisp shoestring potatoes.

Pairs Well With
White rice, farofa & a cold beer

A clay bowl of sopa de tortilla with tomato broth, fried tortilla strips and cubes of white cheese on a wooden table

Mexico 55m

Lunch •Mexico City Classic

Sopa de Tortilla

This sopa de tortilla recipe builds a smoky tomato and pasilla chile broth, then pours it over crisp fried tortilla strips so they soften at the edges but keep their crunch in the middle. Avocado, queso fresco and Mexican crema go on top at the table. One serving is about 550 g.

Comfort & Warmth

A hot tomato-chile broth with crisp tortilla strips, avocado and cheese — warming, filling and full of vegetables.

Pairs Well With
Warm corn tortillas, black bean tostadas and a cold agua fresca

Soups & Broths

A white bowl of tortellini in brodo — small egg pasta parcels floating in clear golden broth

Italy 1h 40m

Dinner •Bologna Classic

Tortellini in Brodo

This tortellini in brodo recipe makes Bologna's meat-filled pasta from scratch — egg dough, a pork, prosciutto, mortadella and Parmigiano filling — and serves it in a clear, golden chicken broth. One serving is about 550 g, with roughly 25 small tortellini in each bowl.

Comfort & Warmth

Handmade meat-filled pasta in a clear, golden broth — the Christmas first course of Bologna, rich and warming.

Pairs Well With
A simple green salad, crusty bread and a light red wine

Soups & Broths • Pasta & Noodles

A plate of pot-au-feu with boiled meat and mustard, cabbage, carrot, potato and turnip in clear broth

France 4h

Dinner •French Family Classic

Pot-au-Feu

This pot au feu recipe slowly simmers beef chuck and marrow bones with carrots, leeks, turnips, potatoes and cabbage in a clear broth — France's national boiled dinner. Unlike boeuf bourguignon, which braises beef in red wine, pot-au-feu gently boils it in clear broth, and the broth is served as a first course. One serving is about 650 g.

Comfort & Warmth

Beef and vegetables simmered for hours in a clear broth — the slow, warming heart of French family cooking.

Pairs Well With
Crusty bread, Dijon mustard, cornichons and a light red wine

Soups & Broths • High Protein

A bowl of ensaladilla rusa topped with white asparagus, black olives, chopped egg and red pepper

Spain 50m

Lunch •Tapas Bar Classic

Ensaladilla Rusa

This ensaladilla rusa recipe makes Spain's creamy potato salad — waxy potatoes, carrots, peas, tuna and egg bound in mayonnaise and crowned with white asparagus, piquillo peppers and olives. Unlike the German potato salad, which is dressed in vinegar and broth, or the American version, which has no fish, the Spanish one is defined by tuna and a cool, creamy dressing. One serving is about 360 g.

Comfort & Warmth

A cool, creamy potato, tuna and egg salad — the tapas-bar classic that turns a few humble ingredients into lunch.

Pairs Well With
Crusty bread, pan con tomate and a cold beer

Glazed yakitori chicken skewers with sesame seeds and a shishito pepper on a plate

Japan 40m

Dinner •Japanese Izakaya Classic

Yakitori

This yakitori recipe grills bite-size chicken thigh and scallion skewers over high heat, brushing them with a glossy homemade tare sauce of soy, mirin and sake. One serving is about 165 g, two skewers with sauce.

High-Protein Dinner

Bite-size chicken skewers glazed with a sweet-savoury tare sauce — a smoky, protein-rich dinner.

Pairs Well With
Steamed rice and a cold cucumber salad

High Protein

A plate of Thai beef salad with sliced grilled beef, red onion, tomato and fresh herbs on greens

Thailand 32m

Lunch •Thai Classic Salad

Thai Beef Salad

This thai beef salad recipe grills sirloin, slices it thin and tosses it while still warm with lime juice, fish sauce, chilli, shallots and a handful of mint and coriander. One serving is about 250 g.

Fresh & Zesty

Sliced grilled beef tossed with lime, chilli and fresh herbs — a bright, protein-rich lunch.

Pairs Well With
Sticky rice and a cold Thai iced tea

High Protein

A bowl of canh chua with fish, pineapple, tomato, okra and fresh herbs in a clear sour broth

Vietnam 45m

Lunch •Southern Vietnamese Classic

Canh Chua

This canh chua recipe simmers catfish in a tamarind-sour broth with pineapple, tomato, okra and bean sprouts, finished with fresh herbs and served with steamed rice. One serving is about 625 g, soup and rice together.

Comfort & Warmth

A tamarind-sour fish soup with pineapple, tomato and okra — light, bright and warming.

Pairs Well With
Steamed rice and a small plate of fresh herbs

Soups & Broths

A whole steamed fish topped with shredded scallion in soy sauce on a white plate

China 35m

Dinner •Cantonese Classic

Chinese Steamed Fish

This chinese steamed fish recipe steams a whole sea bass with ginger and scallion, then finishes it with light soy sauce and sizzling hot oil. One serving is about 305 g, fish and rice together.

Light & Fresh

A whole fish steamed until silky, finished with ginger, scallion, soy and hot oil.

Pairs Well With
Steamed rice and stir-fried greens

High Protein

A steaming pan of dakgalbi — spicy gochujang chicken with cabbage and sweet potato

South Korea 50m

Dinner •Chuncheon Street-Food Classic

Dakgalbi

This dakgalbi recipe turns boneless chicken thighs, gochujang and cabbage into Chuncheon's famous spicy stir-fry, finished with sweet potato and chewy rice cakes. One serving is about 400 g.

Bold & Filling

A fiery one-pan chicken dinner with vegetables, sweet potato and chewy rice cakes.

Pairs Well With
Steamed rice, kimchi and a cold beer

A bowl of ezogelin soup with a basket of pide bread and lemon wedges

Turkey 50m

Dinner •Gaziantep Hearth Classic

Ezogelin Soup

This ezogelin soup recipe turns red lentils, bulgur and rice into a thick, golden Turkish soup, finished with dried mint, paprika oil and lemon. One serving is about 317 g.

Comfort & Warmth

A hearty red lentil, bulgur and rice soup, warm with mint and lemon.

Pairs Well With
Warm pide bread, lemon wedges and a glass of ayran

Soups & Broths

A plate of golden kolokithokeftedes with Greek salad, tzatziki and toasted bread

Greece 45m

Snack & Tea •Greek Meze Classic

Kolokithokeftedes

This kolokithokeftedes recipe turns grated zucchini, feta and fresh herbs into crisp, golden fritters, served hot with tzatziki. One serving is about 185 g.

Light & Fresh

Crisp zucchini and feta fritters with dill and mint — a classic Greek meze.

Pairs Well With
Tzatziki, Greek salad and warm pita

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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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