Larb, also spelled larp ... Put about 60 grams (2 oz) of raw glutinous rice in an unoiled skillet placed over a medium-low flame. Shake the pan almost constantly until the grains are pale brown ...

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 ...

Traditionally served with sticky rice and fresh greens, a larb (also spelled laab or laap) gai recipe is light yet filling ...

Although those are all well and good, only one thing has truly captured my attention as of late: Taokaenoi’s chicken larb-flavored seaweed chips. Eating seaweed as a snack is not revolutionary ...

Duck larb is eaten warm or tepid, which means much of it can be prepared in advance. Make the cooked ingredients and prepare the fresh herbs. Just before serving, combine the meat with the fried ...

Make the classic Thai larb with ground toasted rice, a seasoning which gives larb its unique character and adds a slight crunch and smokiness. What a way to say I larb you. Put the uncooked ...