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A good tomato soup is soul warming and this one comes together in twenty minutes, while you cook the garnish. Based on the dish Pasta alla Norma, ...
Whether preserving the fruits of labor from your own tomato garden or hoarding those amazing summer farmers’ market tomatoes, canning is a great wa...
Sweet potato goes well at any time of day. These sweet potatoes are a part of the La Boite Rosh Hashanah but would be great with roasted fish or c...
This recipe from reader Tom Benham uses our Ararat and Izak blends to breathe new life into leftover roast lamb.
Olives and lemon zest make this balsamic vinaigrette a deluxe version. Toss it through crisp greens, drizzle onto grilled meats and vegetables, or...
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...
Paella is one of those recipes that everyone loves to eat but always seems intimidating to make. A friend recently shared a simple 3-step method w...
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...
Marc is constantly searching for fun ways of combining his love for classic French classic cuisine with traditional American products and dishes. ...
I always try to buy whole head-on unpeeled shrimp. The shells make an excellent sauce and there is so much flavor in the heads. This is a quick an...
I love roasting a whole leg of lamb. It could seem intimidating but is actually very simple, hands-off, and rewarding. This is also a great way to ...
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