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The caramelized flavor of cauliflower is addicting. Paired with crispy, briny fried capers, fresh herbs, crunchy toasted almond slivers, simple cau...
Dali spice blend makes this seafood boil taste like vacation in Spain.
I love roasting a selection of vegetables to serve a side dish or even a main course. They can be reheated or turned into a salad the next day ver...
Jam made from fresh seasonal ingredients is an amazing treat. This quick pan jam makes preserves easy to whip together without Monica Geller takin...
Tender stems and charry leaves of grilled broccoli rabe get a delicious finish with Amba Aioli and smokey sweet Cataluña walnuts.
The signature LBFC has arrived, and you can make it a meal by adding Bernise Potatoes, Bread and Butter Pickles, and a jar of Harissa Honey on the ...
A zesty aioli with pickled mango and espelette pepper, amba aioli is great as a condiment or ingredient.
Amba Aioli makes this delicate jumbo lump crab cake rich and luxurious. Layered into a rich and soft brioche bun with pickles, avocado, greens, and...
Amba Aioli makes this delicate jumbo lump crab cake rich and luxurious.
May is a peculiar time. Veggies have started to hit their stride, but there is still the occasional shade of winter. I usually end up making squash...
I took on the fun challenge of using the same blend to season every dish in a meal, while keeping the ingredient list short and sweet. Our Onion M...
We're used to seeing cauliflower in floret-form, so a whole head of cauliflower sliced into a neat slab—a "steak"—makes this dish a standout. Just ...
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