Sfinge Moroccan Donuts

Sfinge (also transliterated as sfenj) are a Moroccan donut-like fritter traditionally made from an unsweetened yeast dough. Usually served with pla...

Buta no Kakuni

Here's my version of a traditional Japanese dish that's perfect for colder weather. Pork belly braises under an otoshibuta (drop lid), until meltin...

Luberon-Braised Chicken Thighs

I don’t argue with Justin, since he’s a big, tall guy—but more so because he’s a great chef who has learned to embrace spices in a variety of cuisi...

Red Wine–braised Short Ribs

Steak au poivre meets beef bourguignon in this braise. A generous dose of black pepper, along with the licorice notes of fennel and the warming hea...

Preserved Black Grapes

In preparation for a lovely meal, pair the preserved grapes to balance a rich meal of braised dishes or with a beautiful cheese and charcuterie pla...

Cod Brandade

My chef friend Jeremy likes to add his own twist to classic dishes, like this cod brandade. Instead of buying salted cod, he gives fresh fish a qui...

Savory Squash Pie

Not sure if this is a pie or something else entirely, but what matters is that it tastes great and is simple to make. You can serve is as a side or...

La Boite Latkes

I grew up eating greasy latkes in Israel and since then tried many variations including the domestic version with apple sauce, etc. Something abou...

The Perfect Steak

What is the secret to the perfect steak? To us, it's a beautiful crust, nice char, and of course the flavor of the meat combined with our Pierre P...

Amaro Negroni

This negroni breaks from the usual equal-parts formula to make way for our delicious La Boîte American Amaro. The classic, bittersweet profile of ...

Za'atar Pasta

I love finding new uses for familiar spices. In this dish, za'atar supplies acidity, a grounding bitter note, and rich toasty flavor from the sesam...

Kimchi Pancake

Based on a recipe I created by watching a good friend's mother make them, adding our Hanguk blend lets you make a perfect snack or side-dish that r...