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This simple and delicious stuffed tomato recipe by chef Eric Ripert is a perfect way to use the last tomatoes of the season. Kindly provided by our...
Fish crudo sounds fancy but all it is is sliced raw fish, lightly dressed with oil and citrus. In this recipe i served it with one of my favorite w...
The marinade uses our Noga N17 blend, and a few tricks, to make simple and delicious grilled chicken. The sauce is a combination of things you may ...
Le Puy lentils are small, nearly black, and, when uncooked, hard as little stones. Unlike green lentils or red lentils, these French ones don’t bur...
This recipe is a great way to use some overripe fruit and that half bottle of red wine you did not finish and just stayed on your counter for a fe...
One of my favorite vegetable dishes! A great way to use slightly bruised or very ripe veggies, and it is ready in no time.
This dish is inspired by caldo verde (Portuguese), caldo galego (Galician), and my desire to not waste food. It uses the stems from collards and ca...
This is a classic Brazilian collard dish that's often made with bits of smoked pork. My version includes a bit of red cabbage for sweetness and col...
My friend Asya Ghafarshad’s parents immigrated to the US from Afghanistan in the 1960s. Asya was born in the US and her mom tells her stories of gr...
A simple twist on a classic Old Fashioned, using date syrup in the place of sugar and our golden-yellow Mishmish N33 blend instead of cocktail bitt...
Sometimes, all you need is a great steak and the ribeye is one of the best cuts for this. For some reason, people always seem to make a big fuss ab...
This is not a latke, nor is it a René Magritte joke. The recipe uses some latke technique, but there is no egg, or flour (so it's vegan and gluten-...
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