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These simple recipes are perfect for making and enjoying hummus and pita at home. Ice water is the key to a great texture.
This recipe is by Chef Chris Shepherd, and brings Indian flavors to a classic grilled wing.
Someone asked me the other day, “Samah, what do you eat to feed yourself? I mean, if you’re constantly cooking all day, do you just eat all your re...
Dal has probably been the most constant thing in my life. Okay, kidding - I love my family and friends too - they've been around. But let me tell y...
This blend is inspired by flavors of Southern India, particularly sambar. The curry leaves are fantastic as a grounding earthy note, and the sumac...
Chraime is a traditional North African dish that’s also popular in Israel and other Middle Eastern countries. It’s essentially fish simmered in a t...
Cholent Pot Pie By Yehuda Sichel of Abe Fisher
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 from reader Karen Tedesco is a light and flavor-packed take on streetside chicken shawarma. "Those big, bold spicy flavors — I’m kind o...
This recipe from reader Nicole Aandahl shows how easy it is to make a great meal where spices take the spotlight. She uses the shrimp shells to mak...
This blend is great for dry marinating a whole rack of lamb before roasting it; serve it with yogurt sauce made with a pinch of the blend. It also ...
Make a sardine or tuna escabeche with this blend, red pearl onions, and preserved lemons. It also adds an astringent element to halved radicchio he...
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