Recipes

Kiwi Splash with Thai Lime Leaves

Fresh kiwi and herbs, along with fizzy tonic, combine to create a beautifully vibrant and refreshing summer cocktail that is especially delicious on a bright, sunny day.

Golden Yuzu Bellini

Made by Chef Hooni Kim of the Korea Box, this cocktail is a delicious combination of sparkling wine and yuzu tea. It’s inspired by flavors of the east and a perfect drink for special celebrations.

6 Ways to Use Wine Jelly Beyond a Cheese Board

This post highlights the wine jelly from the Chile Box and inspires you to go beyond cheese boards. Wine jelly tastes great with an array of dishes, from cream cheese dip to lamb chops.

Red Tea and Berry Panna Cotta

With a light, warm hue because of the red tea leaves, this panna cotta is a surefire winner at any dinner party. This recipe was specially made by curating chef Carolina Bazán and features the tea, wine jelly, and olive oil in the Chile Box.

How to Make Pebre from Chile

An easy, 4 step process to make fresh pebre: Chilean salsa made with cilantro, onion, olive oil, garlic, chili peppers, and tomato.

Carménère Granola from Chile

This homemade granola recipe features Carménère wine jelly from the Chile Box. It’s an excellent choice for everything, from a nutrient-packed breakfast to a midday snack.

Chilean Lomo A Lo Pobre with Merkén

This rustic and filling dish from South America – a steak with a trademark egg on top – has been given a Chilean touch due to the use of the merkén, a spice made from smoked chili peppers.