What Comes In The Box

Full Sized Mouthwatering Artisan Ingredients From Across America
Physical Recipe Cards for Signature Recipes From Chef Leah Cohen
Access To Online Video Tutorials With Chef Cohen Showing You How To Master Each Recipe

The Artisan Ingredients

Featured

Indian Curry Paste

Entube

Crafted By: Richard Lasalle

Los Angeles, CA

Inspired by ancient recipes from the far east, this spicy paste is going to become your go-to for quintessential curry flavor. The subtle complexity of flavors, including turmeric, fennel, fenugreek, coriander and more will ignite your palate and place you on the road to culinary excellence.

Kimchi Paste

Mama O's

Crafted By: Kheedim Oh

Brooklyn, NY

Always wanted to make kimchi at home but don't have the time to hit the books? Looking for a spicy seasoning to make anything taste great? This kimchi paste from Mama O's has got you covered! This is the ideal condiment for food lovers and novice cooks alike.

Vanilla-Tarragon Pickled Cherries

UnBound Pickling

Crafted By: Katie Hancock + Baron Conway

Portland, OR

We love Unbound Pickling's attention to detail. Using produce sourced locally from direct relationships with farmers - their pickles are guaranteed fresh. These pickled cherries are no different! Sweet, yet tart, these wonderfully aromatic jewels are soaked in a pure vanilla and fresh tarragon-laced brine giving them a complex flavor.

Earthy Spicy Tingly

One Culture Foods

Crafted By: Hansen Shieh

New York, NY

This natural cooking sauce highlights cumin + Sichuan peppercorn, fermented soybeans and garlic. Delivering a Central Asian/Silk Road-inspired flavor profile, this sauce is rich and intense. GMO-free, it is NOT made with anything artificial, not tasty and that you can't pronounce.

Tomato Achaar

Brooklyn Delhi

Crafted By: Chitra Agrawal + Ben Garthus

Brooklyn, NY

This tomato achaar, a 2016 Good Food Awards winner, is a relish made with locally-grown tomatoes, tamarind, a blend of Indian spices, red chili powder, unrefined cane sugar and sesame oil. It has a spicy, sour, savory and sweet kick - the best of all worlds!

The Signature Recipes

Featured

Brussels Sprouts

Bacon | Apple | Kimchi Vinaigrette

Duck Breast

Bread Pudding | Pickled Cherry | Chinese Jus

Hanger Steak

Blistered Kale | Coconut Curry | Cilantro

Lamb Shoulder

Stir-Fry | Szechuan Peppercorn | Lime

Grilled Shrimp

Tomato Achaar | Jasmine Rice | Thai Chili Chimichurri

About Chef Cohen

New York native Leah Cohen is no stranger to good food. Growing up as a half Filipina and half Russian-Romanian Jew, her childhood culinary background was eclectic to say the least. Cohen’s heritage, plus the pulsing New York City culinary scene, inspired her to pursue the culinary arts. To jumpstart her ambitions, she attended the Culinary Institute of America before working for Chef David Burke at Park Avenue Café. Burke inspired Cohen to attend Italy’s Slow Food program, which she followed with an additional year in Sicily at Michelin-starred La Madia.

Returning to New York City, Cohen began working in Chef Daniel Humm’s kitchen atEleven Madison Park, where she was quickly promoted to tournant. In 2008, Cohen earned a sous chef position at Centro Vinoteca and eventually took on the chef de cuisine role after competing on season 5 of Bravo’s “Top Chef.”

After her departure from the show, Cohen spent time traveling and staging in Southeast Asia, working at Bo Innovations in Hong Kong and BoLan and David Thompson’s Nam in Bangkok. Craving firsthand knowledge, Cohen then devoted a year to traveling across the Phillipines and Thailand, finding restaurants with dishes she admired and learning the techniques and flavors from the cooks themselves.

Cohen draws inspiration from this worldly knowledge and translates it on the plate at Lower East Side restaurant, Pig and Khao, her first solo venture and the new and exciting center of Southeast Asian food in New York City.