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Grilled or pan roasted radicchio get a roasted flavor while remaining crisp.
My wife and I love making these lamb chops since they are so simple. I based the recipe on a Northern Italian preparation, scottadito (which means ...
Rub Adom is fantastic on meats, and here it lends depth to a Middle Eastern twist on beef stew. Comforting and familiar, fresh and interesting.
We are excited to announce two new additions to our shop! Hazelnut Cocoa Spread and Dark Cocoa Salted Carmel Spread made by Douxmatok.
These two c...
Bernise and high-quality dried dill leaves are great to have on hand to make these quick dill pickles.
Full of fresh herbs and crunchy Dvora flavor, the falafel burger has the satisfaction and crispy edges of a crusty, cast iron seared meat patty.
Zucchini gives great creamy body to this nutty, lower oil, arugula pesto. Seasoned with ground Pierre Poivre, the light and refreshing pesto gains ...
I always have toasted and spiced seeds and nuts on hand for salads and to top platters of vegetables. I recommend them as pantry staples.
Tender stems and charry leaves of grilled broccoli rabe get a delicious finish with Amba Aioli and smokey sweet Cataluña walnuts.
This hybrid of Indian food and home fries is a perfect side-dish, or main if you gussy it up a bit. I take a few liberties to make it easy to make,...
I think about panzanella as a food group – so many options all year round. This shishito peppers version uses barely cooked shishito peppers and o...
Light and delicate fish kebabs with a chimichurri/zhoug hybrid made using the Herbes de Carmel blend. Delicious!
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