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 ...

Larb will not only fill your belly, it will teach you how to balance sweet, sour, salty, spicy, funky, and umami flavors. Larb hails from Laos and gets its addictiveness from the way it stitches ...

The sweet, hot, savory, tangy dipping sauce might just be the best part. This northern Thai pork larb recipe comes from Salt Lake City chef Ryan Lowder, a 2012 F&W Best New Chef. Garlicky ground pork ...

According to chef Parnass Savang of Atlanta’s Talat Market, this is a rebellious dish. At first he was hesitant about it as it went against all his training: Larb should only be made with meat! When ...

Larb salad incorporates all that is wonderful about Thai food: the magical combination of sweet, sour, spicy and savory. In a saucepan on medium, cook ground pork until light brown, about 5 minutes.

Store-bought sweet chile sauce and lime juice lend sweet, tangy flavors to this Thai-inspired rice bowl. Andee Gosnell is a San Francisco born, Birmingham-based food photographer, writer, and recipe ...

In the milquetoast world of salads, nothing compares to the meat salad called larb. It seems innocuous enough—warmed ground beef, chicken, pork or even duck mixed with toasted rice and chilled onions ...

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. The only reason Ratchanee Sumpatboon’s name hasn’t become more familiar may ...