At Try The World, we support homegrown craftsmanship and artistry, and Northwind Supply embodies that philosophy.
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Rosemary Grapefruit Holiday Cocktail Recipe
Grapefruits are in season, so what better way to ring in the December holidays by mixing up a sweet and savory grapefruit rosemary cocktail?
Cranberry and Ginger Beer Sweet Holiday Cocktail Recipe
The holidays are just around the corner, and while everyone is looking forward to the food they’ll be eating, we have the perfect cocktail to pair with your turkey dinner.
Meet the Maker: Darling Sweet’s Toffee from South Africa
Darling Sweet is one of the producers featured in the Holiday Box: Michelin Edition. Read ahead to learn more about how this company got started and what inspires them.
Meet the Maker: Yoffi’s Date Spread from Israel
Yoffi is one of the brands featured in the Holiday Box: Michelin Edition. Read ahead to learn more about how this company got started and what inspires them.
Brambleberry Jam Turnovers
Warm turnovers simply spell holiday cheer. With a combination of gooey cream cheese and tart bramble jam, ours pair wonderfully with milk or hot cocoa.
Fun Facts: Michelin Edition!
Our collaboration with Michelin is a true gift! Read ahead to find out fun facts about your favorite Holidays, the products in the Box, and Michelin itself.
Next Stop: Holiday Box 2016
We’re thrilled to unveil our holiday box in an exclusive collaboration with Michelin – Holiday Box: Michelin Edition! From date spread to berry jam, it’s full of products that’ll bring all of your family and friends together.
Emma Bengtsson’s Ice Cream Sundae
In this take on the familiar sundae, curator of the Sweden Box Emma Bengtsson melts fudge onto ice cream and crumbles cookies on top. It’s easy to make and sure to please a hungry crowd. Bengtsson uses vanilla ice cream, but the recipe works well with any other type as well.
Honey and Currant Cake
Typically served during the holidays and on other special occasions, Swedish honey cakes are part of a tradition that spans centuries. Many attribute the origins to ancient Egypt! In the classic recipe, a mixture of honey and flour is left to ferment for weeks—or even months—but this version speeds up the process.