Traditional Migas con Huevos are a great way to use up leftover stale bread. Jamie Bissonnette, curator of the Spain Box, updates the classic dish with canned tuna and raw summer squash.
Blending pungent and creamy Taleggio cheese with tart lingonberry preserves from the Sweden Box between crisp sourdough bread, there’s one thing we know for sure: this sandwich doesn’t even come close to your typical grilled cheese.
Feijoada is the uncontested national dish of Brazil. Though no one quite knows the origins, it seems to bring bits of Brazil’s vast cultural influences all together in one dish. While it’s a long and ambitious dish to make, it’s well worth the effort.
In this recipe, Chef George Mendes, curator of the Portugal Box, adds seafood to a light, spring greens salad. It’s the perfect showcase of the canned mackerel in your box—and an inventive way to use the fish.
Tom Yum Soup is a quintessential Thai dish. The Thailand Box includes an easy-to-make set that curating chef Jet Tila transforms into a filling main. After watching him make it here, you’ll be ready to tackle your own at home.
A quintessential Thai dish, tom yum soup is known for it’s medicinal and restorative properties (some say it’s a close rival to chicken noodle!). Here, Chef Jet Tila adds shrimp to the basic recipe included in Lumlum’s Tom Yum Soup Set, making it a more filling soup worthy of serving as a main.