Noelle Carter

Writer

As the L.A. Times Test Kitchen director, Noelle Carter oversees the testing of all recipes that appear in The Times. In addition, she writes features and contributes to Food’s Daily Dish blog. Noelle is also a regular contributor to "The Splendid Table" radio program. A native Southern Californian, she holds a degree in film from the University of Southern California and, when she’s not cooking, loves watching old movies.

Recent Articles

  • Mild little Japanese shishito peppers are having their moment

    Mild little Japanese shishito peppers are having their moment

    Go to almost any Japanese restaurant, and shishito peppers are as much a staple on the menu as bowls of edamame. Quickly sauteed until the vibrant green peppers soften and begin to blister, they’re often served in a small bowl, seasoned with soy sauce and a maybe a touch of vinegar, and garnished...

  • Farmers market report: Pears are in season. We have recipes

    Farmers market report: Pears are in season. We have recipes

    What’s in season: Most of the pear crop grown in the United States is concentrated in California, Oregon and Washington. With a season that generally extends from August through late October, Bartletts are the most prevalent pear grown in California. In addition to Bartletts, other varieties you’ll...

  • Enjoy dinner outdoors tonight with this lemon grass pork chop recipe

    Enjoy dinner outdoors tonight with this lemon grass pork chop recipe

    Enjoy dinner outdoors tonight — or at least enjoy getting out while fixing it. Pork chops are flavored with a quick marinade combining chopped lemon grass, minced garlic and shallot, sweetened with sugar and with a jolt of heat from chopped Thai chile. Marinate the chops for just an hour or two,...

  • Try these salmon skewers with tamarind sauce from Marcus Samuelsson

    Try these salmon skewers with tamarind sauce from Marcus Samuelsson

    When you want to add a little extra zing to your dish, tamarind, a fruit pod native to Asia and northern Africa, is the perfect ingredient. The flavor, used in a number of cuisines, adds an assertive sour note to recipes, enhancing other flavors and making for extra depth to a dish. These salmon...

  • How to make the ultimate Caesar salad

    How to make the ultimate Caesar salad

    It’s hard not to love a great Caesar salad. You have the light, bright tang of a creamy dressing, maybe some shredded Parmigiano cheese, and those crispy croutons that tie it all together. This version, which we received a number of years ago from Vincenti Ristorante in Brentwood, is still a favorite....

  • Start your week off the right way with this chocolate sandwich cookie recipe

    Start your week off the right way with this chocolate sandwich cookie recipe

    Chocolate sandwich cookie fans, meet the recipe of your dreams: rich, dense chocolate cookies enveloping a sugary-sweet whipped butter filling. The recipe, adapted from the Farm in Beverly Hills, makes more than two dozen sandwich cookies, but you might as well double it — these cookies disappear...

  • Farmers market report: Okra is in season. We have recipes.

    Farmers market report: Okra is in season. We have recipes.

    What’s in season: Known for its rather gelatinous texture, okra can be a challenge to cook, even for fans. Found in a number of world cuisines, varieties range in color from vivid green to deep shades of red or purple; the vegetable is typically in season from late June through October. To minimize...

  • Meet your new favorite meatball recipe (and tips for roasting your own garlic)

    Meet your new favorite meatball recipe (and tips for roasting your own garlic)

    Meatballs are perfect in that comfort food sort of way. Kind of like miniature meatloaves you can enjoy in almost any way — stuffed in a sandwich, with pasta, in soups — or simply on their own. Of course, you can get great meatballs at a variety of places, but there’s nothing like homemade. And...

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