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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

  • A scone recipe from the Savoy hotel London, plus tips for buttermilk substitutes

    A scone recipe from the Savoy hotel London, plus tips for buttermilk substitutes

    They may appear small, but these cute little scones — delicate, flaky and not overly sweet — pack a lot of flavor. The recipe comes from the Savoy hotel in London. The scones are studded with raisins or other dried fruit, and the richness of the butter and eggs are offset by the subtle tang of...

  • How to make a Dutch baby pancake

    How to make a Dutch baby pancake

    Call them what you will — Dutch babies, German pancakes, Dutch puffs — these pancakes are all about the size. Combine a handful of ingredients: flour, salt, eggs, milk and butter, and in minutes, the batter begins to souffle in the pan. You can keep the recipe simple, topping these babies with...

  • How to make your own Sriracha

    How to make your own Sriracha

    Homemade hot sauce? It's easier than you think. Puree a handful of ingredients, then simmer them for a few minutes to marry the flavors. Strain the mixture and bottle it, and you're good to go. Vary the chiles or spices to suit your tastes — it's really that easy. Then store the good stuff in the...

  • In the kitchen: Papa Cristo's classes, new potatoes and recipe testing

    In the kitchen: Papa Cristo's classes, new potatoes and recipe testing

    If you're a fan of Greek food, odds are you've been to Los Angeles landmark Papa Cristo's. After ticking off all the items on your grocery list, it's hard to resist a quick stop in the taverna next door for some freshly-made Greek specialties. Now you can learn to make some of of these classics...

  • Make this shakshouka recipe for Meatless Monday

    Make this shakshouka recipe for Meatless Monday

    Shakshouka, a dish of eggs poached in an assertively spiced stew of tomatoes, onions and vegetables, is perfectly suited for breakfast or dinner. This take on the rustic recipe includes Swiss chard, which lends just enough bright bitter notes to offset the richness of the stew. It's also perfect...

  • If the recipe hasn't been tested, can you trust it?

    If the recipe hasn't been tested, can you trust it?

    These days, anyone can type up a recipe and post it online. A recent Google search for "chicken recipes" turned up over 78 million results. But you'd be surprised how many recipes are published without being tested, both online and in print. Of those 78 million online recipes, how many are reliable...

  • Farmers market report: New potatoes are in season. Here are 9 recipes

    Farmers market report: New potatoes are in season. Here are 9 recipes

    What’s in season: New potatoes — the ones that are freshly dug and sold before curing — are in season, in colorful varieties available from a number of farmers. More delicate and creamy than larger cured potatoes, new potatoes have papery thin skin that rubs off easily, and they keep only a week...

  • How to make your own beer nuts

    How to make your own beer nuts

    Not too salty, not too sweet — nothing goes better with a cold one than a handful of beer nuts. But who knew they were this easy to make? A reader requested this recipe from Oregon-based Deschutes Brewery after snacking on the homemade snack at the brewery's Portland Pub. Marcona almonds are tossed...

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