A refreshing cocktail made with blueberry jam and tequila!
From Japan to Italy, discover the unique ways people around the world ring in the holiday season!
On the hunt for the perfect “stocking stuffers” or little gifts to give during Hanukkah? We’ve got you covered!
Happy National Ice Cream Day! To celebrate this most glorious occasion, we’re making ice cream sundaes with toppings from our boxes. Just pick your favorite ice cream flavor as a base and mix and match toppings using the suggestion below.
The Charles Antona jam from the France Box is so much more than a simple fruit spread for breakfast toast. It’s a symbol of Corsican expertise and culinary know-how. Read on to learn about how the company’s founder first created the recipes—and participated in the transformation of the agricultural industry of this picturesque island.
Lucie Peltier, the founder of Un Brin Sauvage, is passionate about two things: cooking and plants. This expertise in the kitchen and garden led her to found her own herb and spice blend company in the picturesque region of Mont Saint-Michel on the northern-western coast of France. Here, Peltier talks to Try The World about blending spices in her kitchen, working long hours in restaurants, and her plans to grow herbs in her own backyard.
Curating chef of the France Box Christophe Schmitt is an acclaimed chef who’s best known for his achievements at Michelin-starred Le Diane in Paris. Here, he talks to Try The World about his new venture in the south of France.
Enraptured by the caramels in the France Box? So are we! 70 years after it’s founding on the western coast of France, Maison d’Armorine is one of the best-loved confectionery companies in the country. Here, we speak to the team at Maison d’Armorine about the company’s beginnings after WWII as a seaside treat and a curious lollipop called the niniche.
La Mère Poulard cookies are so much more than a standard butter cookie. These rich morsels are flaky, crunchy, and sweet, with buttery notes that make other cookies pale in comparison. Read ahead for some ideas on how to best re-purpose these wonderful treats.
Not to be mistaken with the highly prized savory tuber, this confection actually takes its name for its resemblance to the sought-after fungus. Make your own honey truffle recipe with honey and fleur de sel finishing salt: honey adds complexity, and fleur de sel helps bring out the chocolate notes.