Southern Shrimp and Grits

Shrimp and grits is a southern classic that can vary from state, county, and family tradition.  Cammy makes this dish for her family for Easter and...

Hot Pot and Sauces

Hot pot is fun and delicious. I love the versatility of the broth, the array of vegetables, the paper-thin variety of proteins, extras like wide no...

Chili Oil Three Ways

There are so many amazing ways to enjoy chilies. You can have them fresh or fried, ground or whole, flakes or powder. And they're delicious in a wi...

Chili Garlic Sauce

Building on the delicious chili crisp, this sauce adds even more flavor and depth (and addictiveness) as a dipping sauce or as a sauce to drizzle i...

Beef Phở

Considered the national dish of Vietnam, pho has a history as rich and complex as flavor of the broth. Originating in the north, following the part...

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...

Daikon no Nimono

This is a perfect way to serve in-season daikon radish as a delicious appetizer. The recipe can be made vegan depending on what kind of stock you u...

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...

Chili Noir

Inspired by Salsa Macha and Chili Crisp, Chili Noir is the La Boîte version.   It’s full of the nutty aroma of toasted sesame, perfectly golden-cri...

Chili Crisp

Inspired by the addictively delicious Lao Gan Ma, our chili crisp is deeply flavored with dry spices and a blend of chilis that bring you a hot-but...

Buta no Kakuni

Here's my version of a traditional Japanese dish that's perfect for colder weather. Pork belly braises under an otoshibuta (drop lid), until meltin...

Spiced Hot Toddy

A perfect beverage for cooler weather. My version pairs a young Islay scotch with complementary spices. If you don't drink I've included some spicy...