Kris Yenbamroong

Larb Gai (Chicken Larb)

This Lao-style larb recipe from chef Kris Yenbamroong is tangy, spicy, and packed with umami.

"By the time you’re actually ready to eat, you realize that the social context in which you’re making it matters as much as the food itself."

Your most essential larb recipe: a spicy minced meat meant to be eaten with your hands along with herbs, sticky rice, and various vegetables.

Taking over your parents' Thai restaurant isn't necessarily the easiest thing in the world.

Chef Kris Yenbamroong’s cook–friendly take on a classic Bangkok street food staple.

The tangy dipping sauce is great with pretty much any grilled meat. Keep it on heavy rotation this summer.

Sure, you can make these satisfying wok-fried noodles from chef Kris Yenbamroong without a wok. Just get your skillet super hot.

A palate cleanser packed with sweet, sour, and salty flavors; taste and tweak the seasonings as you go.