5 Dinner Ideas from Around the World

The world is full of incredible cuisines, and this week's meal plan explores flavors and ingredients across the globe. Transport yourself to India with Chicken Korma or Puerto Rico with Bacalao Guisado (Salted Cod Stew) or you could hangout stateside with a TexMex variation on Chile Rellenos.

By
Marta Rivera
Marta Rivera
Marta Rivera
Marta has 25 years of experience in the food service industry and has been developing recipes for 3 years. She is the author of Taste & See Cooks: Recipes to Inspire, Equip and Enjoy.
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Updated August 24, 2021
Marta Rivera
"What's For Dinner?" with a bowl of Chicken Korma in a white bowl and a platter of naan and fresh herbs pictured behind the caption.

My 15-year-old twins have heard me rant about how, “If more people would eat more food from around the world, there would be a lot more love flowing!” And I stand by that rant.

What better time of year to explore another culture’s food? While these recipes themselves may not be traditional fare from their respective countries, they all pay homage to great cuisines. They also have accessible ingredient lists making it easy for you to explore new cultures.

Consider this step one in trying something new!

  • Chicken Korma

    Best Recipe for Chicken Korma - bowl of chicken korma with plate of Naan
    Prerna Singh

    This saucy chicken dish is considered a celebratory dish in Mughlai Indian cuisine. This version speeds up its preparation without compromising on flavors. Serve the chicken on a bed of steamed rice and with a side of toasty naan. Bonus: This recipe is make-ahead and freezer-friendly!

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  • Crispy Sweet Potato Pancake Lettuce Wraps

    Vegetarian Lettuce Wraps with Sweet Potatoes
    Alison Conklin

    I stumbled upon this Vietnamese snack when looking for appetizer recipes for a get together I was having. The leftovers I had morphed into the next day’s dinner, and it dawned on me that doubling the recipe to serve as entrees was a genius idea. Since then, I’ve made these as a meatless main course.

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  • Bacalao Guisado (Salt Cod Stew)

    Horizontal view of rimmed grey plate with heaping portion of Puerto Rican Cod Fish. White rice and sliced avocado are on the plate along with a fork. Another plate is to the upper right and a dutch oven is partially in view in the upper center. A blue casserole dish is heaped with white rice and is above the plate to the left. A pink and blue patterened linen is under the plate and rice dish.
    Marta Rivera

    I love a nice fish stew during the winter months. This version reminds me so much of dining on the island of Puerto Rico. The stew itself is filling, but not overly heavy. Serving the bacalao with rice here gives the sauce something to mingle with and also rounds out the meal. Look for salted cod in the refrigerated case near your seafood section or ask your seafood counter employee if they carry it.

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  • Instant Pot Beef Brisket

    Pressure Cooker Beef Brisket
    Coco Morante

    A popular recipe among my Jewish friends, I definitely want to make this brisket towards the end of the week, so I can transform the leftovers into brisket sandwiches for the next day’s lunch. The added veggies are totally customizable with whatever you have in the pantry. My go-to's are potatoes, carrots, and celery, but turnips or parsnips are a nice change of pace when I can find them in my produce section.

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    Continue to 5 of 6 below.

  • Chile Relleno Casserole

    Chile Relleno Casserole
    Elise Bauer

    This recipe transforms the TexMex dish into a casserole and reduces the prep time by baking rather than frying individual stuffed chilies. Make it ahead of time (several days ahead, if needed) and use up any leftover rice from earlier in the week.

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  • Weekend Baking: Chocolate Cranberry Rugelach

    Chocolate Rugelach with Cranberry
    Sally Vargas

    This pastry, whose name translates to “little twists,” is a great way to get the family involved in the kitchen. If you want to switch up the fillings, replace the cranberries with apricots, figs, or raisins. Rugelach are freezer-friendly. So, think about doubling the recipe and gifting these for Hanukkah.

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