Falernum

A spiced tonic of Caribbean origin, falernum is richly textured, and redolent of clove, lime, and almond. It's quite lovely on its own over ice, bu...

Cardamom and Ginger Peach Crisp

Ginger’s heat accentuates peach’s sweetness, especially when combined with heady cardamom and cloves. You can make this with nectarines as well. I ...

Texas Chili

My wife is from Texas, the land of chili (with no beans). I love making it for her and we almost always have some frozen for a quick dinner when we...

No-Smoker Pastrami

I’m fortunate to live in Brooklyn, with easy access to some of the best pastrami (and Montreal smoked meat) around. But I got an unexpected briske...

Corned Beef Pot au Feu

Here's my take on corned beef and cabbage. I add a few broiled soup bones to enrich the broth, and cook the vegetables after the beef to ensure the...

Chili Oil

Here's one of my takes on chili oil. I heat fresh aromatics and whole spices to infuse the oil with their flavor, then strain them and mix in a ric...

Terra Holiday Gimlet

This cocktail from our friends over at Cardinal Spirits uses our collaborative Terra Botanical Gin, created with a custom La Boîte spice blend.

Glazed Lamb Ribs

This recipe from chef Eli Buli of Bustan pairs roasted and braised lamb ribs with a rich pomegranate sauce. A refreshing salad of pickles and herbs...

Crispy Pineapple Pork Shoulder

This is one of my favorite recipes for both parties and for prepping food for the week. Most of the cooking is hands-off, the recipe is dead simpl...