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.
An easy, 4 step process to make fresh pebre: Chilean salsa made with cilantro, onion, olive oil, garlic, chili peppers, and tomato.
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.
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.
Crisp, bright, and creamy, this crostini is a crowd-pleaser!
A delicious shredded potato ball studded with cracker crumbs, rich cheese, and bright parsley, these croquettes are an excellent option for an appetizer or dinner party.
Satisfying, rich, and warming, this hot chocolate made with pure, decadent Belgian chocolate will be one that you won’t forget any time soon.
This cheese dish features sirop de Liège from the Belgium Box – a thick, jam-like spread from reduced apples and pear juices, and a beloved kitchen staple throughout Belgium.