Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. I am a snacky person by nature. My pantry is always fully stocked with chips, cookies, and crackers; I am very much ...

Heat a wok or skillet over medium-high heat. When very hot, add water, and then add chicken, stirring constantly to break up lumps. Stir 2 minutes, just until cooked through; transfer to a mixing bowl ...

In Luang Prabang, Laos, I had a version made from minced water buffalo meat with small cubes of water buffalo blood. Larb originated in Laos, but has spread across the border to Thailand and other ...

Do you remember playing telephone? It begins with people, typically kids, sitting around a table. One person whispers something into the ear of the next person, who in turn whispers it to the person ...

If one of the tens of thousands of future office workers at Hudson Yards asked me where to grab a hearty lunch, I’d say, without hesitation, Larb Ubol — for electrically charged meat salads. If one of ...

Larb is served all over Chiang Mai and has Laotian roots. It is essentially a salad but makes a great main course for a dinner. To make toasted rice powder, toast uncooked jasmine rice in a dry ...

Larb, larp, laap, lap … however you spell it, this salty-sour staple of south-east Asia has myriad versions, which won’t stop our resident perfectionist from seeking out the best Larb, also ...

Use ground pork or chicken, chopped fish fillets or mushrooms in this herby Thai favorite. By Melissa Clark After a slow, rainy start to the Brooklyn backyard growing season, the mint on my deck is ...

This recipe comes from Chrissy Teigen’s “Cravings: Hungry for More” cookbook. It uses toasted rice powder and toasted red chile powder to add depth to the classic Thai dish, best served with crunchy, ...