Dinner Ideas • Recipes from 193 Countries
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
Showing 865–876 of 2311 dinner recipes
Brazil
1h 25m
This escondidinho recipe hides shredded carne seca under a creamy cassava mash, topped with melted cheese and baked until golden. One serving is about 425 g.
Comfort & Warmth
Shredded carne seca hidden under creamy cassava mash, baked until golden.
Mexico
45m
This chilaquiles verdes recipe fries corn tortillas until crisp, simmers them briefly in a fresh tomatillo and serrano salsa, and finishes them with shredded chicken, a fried egg, queso fresco and crema. One serving is about 340 g, and the chips stay just crisp at the edges while drinking in the green salsa.
Hearty & Energising
Crisp fried tortilla chips simmered in bright tomatillo salsa, topped with chicken, egg and cheese — the classic Mexican breakfast that turns yesterday's tortillas into something better.
Italy
1h 20m
This spinach ricotta ravioli recipe makes fresh egg pasta from scratch, fills it with wilted spinach, creamy ricotta, Parmigiano and a grating of nutmeg, and tosses it in brown butter with sage. One serving is about 300 g, with roughly 10 plump ravioli per plate.
Comfort & Warmth
Handmade egg pasta filled with spinach and ricotta, tossed in brown butter and sage — the gentle, green-filled classic of the Italian table.
France
45m
This coquilles saint-jacques recipe sears plump sea scallops, simmers them in a white wine and cream sauce with mushrooms and shallots, and gratins them in their shells under the grill with Gruyère and breadcrumbs. One serving is about 225 g, with two shells per plate.
Elegant & Indulgent
Plump scallops in a white wine and cream sauce, gratinéed in their shells — the classic French starter that turns a few good scallops into a celebration.
Spain
30m
This boquerones en vinagre recipe cures fresh anchovy fillets in white wine vinegar until they turn white and firm, then dresses them with garlic, parsley and olive oil. One serving is about 88 g, and the fish keeps for days in the fridge — a classic Spanish tapa, sharp, salty and bright.
Light & Refreshing
Fresh anchovies cured in vinegar and dressed with garlic, parsley and olive oil — the sharp, silvery tapa of the Spanish bar counter.
Japan
25m
This miso soup recipe makes the everyday Japanese bowl: a clear kombu dashi with shiitake, whisked with white miso off the boil, then filled with silken tofu, wakame and spring onions. One serving is about 365 g.
Light & Comforting
A light, savoury bowl of kombu dashi whisked with fermented white miso, silken tofu, wakame and spring onion — warming without being heavy.
Thailand
20m
This Thai omelette recipe makes kai jeow the street-stall way: eggs beaten with fish sauce, minced pork and spring onion, then poured into very hot oil so it puffs up crisp and golden. One serving is about 345 g, with rice.
Quick & Satisfying
A golden, puffy omelette fried fast in hot oil until the edges crisp and the middle stays soft — Thailand's fastest breakfast, served over rice with chilli sauce.
Vietnam
45m
This banh tom recipe makes Hanoi's shrimp fritters: shredded sweet potato folded into a light rice-flour batter, fried crisp with a whole shrimp on top of each one, and served with herbs and nuoc cham. One serving is about 235 g, three fritters.
Crispy & Fresh
Crisp golden fritters of shredded sweet potato and rice batter, each crowned with a whole shrimp — eaten wrapped in lettuce and herbs, dipped in sweet-sour nuoc cham.
China
1h 45m
This hong shao rou recipe makes China's red-braised pork belly: cubes of pork belly caramelised in rock sugar, then braised for an hour in soy sauce, Shaoxing wine, ginger and star anise until the sauce turns to a glossy glaze. One serving is about 185 g.
Rich & Comforting
Pork belly blanched, seared in caramelised rock sugar, then braised low and slow in soy, Shaoxing wine and spices until glossy, tender and melting.
South Korea
2h 10m
This galbi jjim recipe braises beef short ribs low and slow in a sweet-savoury soy sauce with Asian pear, chestnuts, dried jujubes, carrot and Korean radish, until the meat falls from the bone. One serving is about 390 g.
Comfort & Warmth
Slow-braised beef short ribs in a sweet-savoury soy sauce, rich with chestnuts, jujubes and root vegetables.
Turkey
45m
This mercimek koftesi recipe turns red lentils and fine bulgur into soft, spiced patties with tomato paste, cumin, spring onion and parsley, shaped by hand and served cold in crisp lettuce leaves with lemon. One serving is about 183 g.
Comfort & Warmth
Soft red-lentil and bulgur patties with cumin, spring onion and parsley, served cold in lettuce leaves with lemon.
Greece
55m
This greek fava recipe turns yellow split peas into a silky golden purée with olive oil and lemon, finished with diced red onion, capers and oregano — the classic meze of Santorini. One serving is about 150 g.
Comfort & Warmth
A silky yellow split-pea purée with olive oil and lemon, topped with red onion, capers and oregano.
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 →
Ingredient Guides
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
Seasonal Cooking
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
Kitchen Techniques
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
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)
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
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.
