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 1153–1164 of 2321 dinner recipes
Brazil
45m
This bolo de rolo recipe bakes paper-thin sponge layers, spreads them with softened guava paste, and rolls them into a tight spiral cake from Pernambuco. One serving is about 140 g.
Sweet & Simple
Thin sponge sheets rolled around guava paste into Pernambuco's famous spiral cake.
Mexico
55m
Sopa de lima is Yucatán's bright chicken and lime soup: shredded chicken poached in a tomato and oregano broth, soured with fresh lime and finished with crisp fried tortilla strips. It is light enough for a warm day and warming enough for a cold one. One serving is about 600 g.
Comfort & Warmth
A light, citrus-bright chicken soup with lime, tomato and crisp tortilla strips.
Italy
35m
Bucatini all'amatriciana is Rome's favourite pasta: thick hollow bucatini coated in a tomato sauce built on crisp guanciale, with a bite of chilli and a snowfall of sharp Pecorino Romano. It takes one pan and about 35 minutes. One serving is about 370 g.
Comfort & Warmth
Thick bucatini in a tomato and guanciale sauce with Pecorino Romano and chilli.
France
1h 25m
Mille-feuille — the name means a thousand sheets — is France's most elegant pastry: three shattering layers of golden puff pastry, two layers of silky vanilla pastry cream, and a marbled icing top. It is a project, not a quick bake, but every step is simple. One serving is about 150 g.
Afternoon Treat
Crisp puff pastry layered with vanilla pastry cream and a marbled icing top.
Spain
50m
Chipirones en su tinta is the Basque Country's most dramatic dish: tiny squid, stuffed with their own tentacles, simmered slowly in a black sauce of onion, tomato, wine and squid ink. The colour is startling; the flavour is deep, briny and gently sweet. One serving is about 335 g.
Comfort & Warmth
Tender baby squid braised in a black ink sauce with onion, tomato and white wine.
Japan
2h 15m
This melon pan recipe bakes soft, fluffy buns topped with a thin cookie crust scored in a crosshatch pattern, just like the buns in a Japanese bakery. One serving is about 120 g. The crust should be crisp and pale gold while the bun underneath stays light and tender.
Comfort & Warmth
A soft, fluffy bun under a crisp, sweet cookie crust — a comforting Japanese bakery treat with a gentle crunch.
Thailand
2h 5m
This thai crispy pork belly recipe simmers pork belly until tender, dries the skin until it is paper-dry, then fries it into shattering crackling, served with a sharp chili-lime dip. One serving is about 210 g. The skin must be completely dry before frying, or it will never crisp.
Hearty & Satisfying
Tender pork under shatteringly crisp crackling, cut with a sharp, salty-sour chili dip — a hearty Thai favourite.
Vietnam
35m
This muc nuong recipe grills squid marinated in lemongrass, garlic and chili over high heat, then serves it sliced with a sharp chili-lime dip. One serving is about 140 g. The squid needs only a few minutes on the grill — a minute too long and it turns rubbery.
Light & Fresh
Charred, smoky squid with lemongrass and chili, brightened by a sharp lime dip — light, fresh and high in protein.
China
40m
This honey walnut shrimp recipe fries shrimp in a light, crisp batter, then tosses them in a creamy honey sauce with candied walnuts. One serving is about 150 g. The shrimp must be fried hot and fast so the batter stays crisp under the sauce.
Rich & Comforting
Crisp, golden shrimp in a sweet, creamy honey sauce with crunchy candied walnuts — a comforting Chinese-American favourite.
South Korea
1h 45m
This kkakdugi recipe turns one Korean radish into classic cubed radish kimchi: firm white cubes salted until crisp, then tossed in a spicy gochugaru paste with fish sauce and fermented shrimp (saeujeot) and left to ferment until tangy and lightly fizzy. It is the second most-searched kimchi variety after napa cabbage kimchi, and the crunchiest — the cubes stay crisp for weeks in the fridge. One serving is about 150 g.
Crunchy & Fiery
Crisp cubes of Korean radish in a bright red gochugaru paste — Korea's crunchy, sour, everyday banchan, fermented at home in a jar.
Turkey
40m
This tavuk gogsu recipe turns poached chicken breast, milk, sugar and rice flour into a smooth, sliceable pudding dusted with cinnamon. One serving is about 230 g. It tastes of sweet milk and vanilla, with a faint chew from the chicken fibres — and no trace of savoury flavour.
Sweet & Comforting
A silky milk pudding made with finely shredded chicken breast, sweetened and set with rice flour.
Greece
3h 50m
This revithada recipe bakes soaked chickpeas with onion, olive oil, bay leaf and rosemary for three and a half hours until they turn creamy inside their skins. One serving is about 250 g. It is the classic dish of Sifnos, served hot from the pot with lemon and bread.
Comfort & Warmth
Dried chickpeas baked low and slow in a clay pot with onion, olive oil, bay and rosemary until creamy.
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.
