With warming spices and filling lentils, this soup is comforting and satisfying. Be sure not to skimp on the olive oil and yogurt sauce—it tempers the subtle heat of the soup.
Is there anything more Italian than tomatoes with basil? The very smell of this simple dish conjures thoughts of the sunny Tuscan countryside. Plus, the recipe is easy to double (or triple) for larger crowds, and sure to please everyone at the table.
Fresh ingredients are key to living what Italians call la vita dolce (the good life), and this dish encompasses it perfectly: made with just cured meats, fresh arugula, olive oil, and the incredible balsamic vinegar from the Italy Box, this salumi salad is as good as it gets.
An indulgent combination of sweet mustard, garlic, broccoli rabe, and provolone, this grilled cheese might just become your new favorite. Be sure you don’t skimp on the balsamic at the end—it adds wonderful flavor to this fantastic sandwich!
Miss our first #ToastTuesday recipe on Snapchat? We’ve got you covered! This quick and easy avocado toast makes the perfect brunch or midday snack. Give this California-favorite some international flair by using your Try The World ingredients to taste the trend from your own kitchen.
Inspired by an upcoming trip to Spain, blogger Michelle Williams created these beautiful appetizers with the canned tuna from the Spain Box. The best part? They’re impossibly simple to make—all you need is a spare 20 minutes!
A tapa so good that you’ll be tempted to turn it into a main, this dish is layered with heavy doses of paprika and garlic. Serve it with crusty bread to soak up the leftover juices.
At his Boston and New York City restaurants, Jamie Bissonnette serves this romesco, a nut and red pepper-based sauce originally from Catalonia, over squash cooked a la plancha (grilled). We simplify the preparation by sautéing the squash in a cast iron skillet.
Patatas bravas is a dish of fried quartered potatoes that’s served in virtually every bar in Spain. Fried + potatoes? Sounds like a recipe for drunk food. In this version, Powell bakes the potatoes to make a slightly healthier version that’s still just as flavorful.
Typically enjoyed for breakfast and called pa amb tomàquet in Catalan, Pan con Tomate is traditionally made by rubbing a ripe tomato on a toasted piece of day-old bread. In a twist on the classic, Powell uses jarred tumaca sauce from the Spain Box to make the preparation even easier. Sliced heirloom tomatoes add an extra punch of tomato flavor.