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So Instacart delivered 5 bunches of bananas instead of one bunch of 5, and forgot the fresh dill? No worries if you have fennel pollen on hand. Fen...
One of the most delicious and beloved dishes in Israeli cuisine is Chraime - a spicy fish stew with the deep flavor of tomatoes. In our seasonal ve...
At its most basic, gefilte is a cold fish appetizer served before Ashkenazi holiday and Sabbath meals, and is made by mixing freshwater fish with e...
A side of salmon can always feed a big crowd, and this recipe—a staple of mine—works well for guests of all ages and palates. Beautiful salmon topp...
I grew up eating fondue when we spent time with my grandparents in Germany, and have many fond memories of dipping bread in cheese and occasionally...
It took me about three years to get a meeting with Eric Ripert to talk to him about spices. What was supposed to be a quick introduction turned int...
My brother and I grew up eating versions of paella made by our German and Japanese parents. Though both would have upset most traditionalists, we l...
I'm fascinated with the way Alan combines the essence of Japanese, American and Hawaiian cuisine at his eponymous restaurant. My Chios N27 spice bl...
Brad says that when he first cracked open a jar of Coquelicot N24 spice blend, it reminded him of an "everything bagel," both in appearance and sme...
Piment d’Espelette harvest is finished for the year and winter Mexican avocados are here, so I started thinking about how to combine two great thi...
Lior and Ari Bokovza, head chef at Claudette, collaborated on a selection of new skewers for the dinner menu. This dish features a hot harissa glaz...
This recipe is a real tribute to Persian cuisine. The dried lime peel in the Isphahan N.1 spice blend has an intense, sweet-citrusy flavor that en...
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