Mushroom amok, the vegetarian alternative to fish amok, is one of the recipes students learn at the Cambodian Cooking Class. SIX people wearing identical white aprons surrounded our cooking instructor ...

LOWELL — The city may have the second-largest Cambodian-American population in the U.S. after Long Beach, California, but Lowell was cookbook author Padma Lakshmi’s first stop when scouting locations ...

Cambodia's cuisine often gets less international attention than Thailand or Vietnam, but Khmer food is just as vibrant and steeped in history and culture. It's shaped by the country's rivers, rice ...

Nite Yun has no memories of the Khao-I-Dang refugee camp in Thailand where she was born in 1982. The chef and owner of Nyum Bai in Oakland, California, a restaurant that has attracted national ...

Sophy’s Thai & Cambodian Cuisine opens at 10 every morning of the week — early enough for the many Cambodia Town locals who have made Sophy’s a much-loved destination restaurant to stop by for a late ...

Sarom Sieng did not want her daughter trapped in the church kitchen, cooking curry and egg rolls her whole life. “She wanted me to be happy and fulfill my dream and not be stuck trying to make a ...

Naomi Waxman is the former reporter for Eater Chicago and an award-winning journalist who covers restaurants, bars, pop-ups. When Mona Sang immigrated to the United States from Cambodia as a toddler ...

Cathy Chaplin is a former senior editor at Eater LA, a James Beard Award–nominated journalist, and the author of Food Lovers’ Guide to Los Angeles. Veteran Long Beach chef Visoth Tarak Ouk’s new ...

Part historical record, part how-to for cooks, “Nhum,” a cookbook from the chef Rotanak Ros and Nataly Lee, pieces together recipes from a time before the country’s genocide. By Amelia Nierenberg As a ...

Pepper-smeared strips of beef jerky fueled countless late-night study sessions in my college dorm room. I enjoyed the leathery, stringy belts I ate on road trips as a kid to Las Vegas, Palm Desert or ...

Dating back hundreds of years, prahok is one of the most distinctive ingredients in Khmer cooking. It's a fermented fish paste that's traditionally made with mud carp fish that are sun-dried in ...