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To me there are few things so satisfying and delicious as a well-made steak tartare. Requiring only basic knife shills and top-quality ingredients ...
Both red vermouth and bits of dried fruit bring a jammy sweetness to this braise. Savory spices like bay leaves and white pepper balance the sugar,...
You can never have enough flavor in your arsenal when grilling or roasting with single step spices. No mixing, no grinding, just marinate or sprin...
Lachmajoun (lahmacun/lamajoun/lamachoun, etc.) is a thin, Turkish flatbread baked with meat, vegetables, and spices. It's charry and thin like a li...
Here's something that might seem exotic and fancy, but is simple and easy, thanks to a few innovative techniques, flavors, and spices. The kofte co...
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.
When preparing for the holidays, a good brisket recipe with maximum flavor makes the deliciously tender outcome worth the wait. Let’s remember you...
Considered the national dish of Vietnam, pho has a history as rich and complex as flavor of the broth. Originating in the north, following the part...
Izak is my secret to flavorful fajitas. Just make a simple marinade for skirt steak, then grill or pan fry. Cook some onions and peppers and serve ...
This traditionally Cuban dish is like a rich stew, the flank steak broken down to the point of absolute tenderness, hence the name literally transl...
Full circle. Our Ararat N35 blend is inspired by the flavors of pastırma, which is the progenitor of pastrami. In this recipe I use the blend to fl...
Our Ararat blend is inspired by bastirma, a traditional air-dried cured meat. The fenugreek, Urfa chili, and onion also lend themselves well to sea...
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