Los Angeles Times

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

  • How to make a great coffeecake, plus some useful oven tips

    How to make a great coffeecake, plus some useful oven tips

    You’ll love the subtle tang and light texture of this simple coffeecake recipe from Heirloom Bakery and Cafe in South Pasadena. Brown sugar, cinnamon, pecans and chocolate chips form a crumbly topping that marbles the cake throughout. A slice is sure to brighten any morning. KITCHEN TIP: Do you...

  • How to slice steak the right way, plus a great recipe for tri-tip salad

    How to slice steak the right way, plus a great recipe for tri-tip salad

    Many times, you’ll see a recipe mention something along the lines of, “slice thinly against the grain.” What does this mean, and why should you care? The “grain” refers to the flow of the muscle fibers in a cut of meat. Like wood, the fibers tend to go in a single direction. Muscle fibers can be...

  • How to make peach sangria popsicles, plus a tip for peeling peaches

    How to make peach sangria popsicles, plus a tip for peeling peaches

    If you’re looking for an adults-only dessert idea, try boozy popsicles. Combine liquor with something sweet or two and freeze. It’s a fun way to keep cool during the dog days of summer, and it’s easy and fun. Enjoy your frozen sangria on a stick, combining pureed peaches with vanilla, rose wine...

  • Farmers market report: Passion fruit is in season

    Farmers market report: Passion fruit is in season

    What’s in season: “Passion” might not be the first word that leaps to mind the first time you come across these odd-looking, deep purple-brown, wrinkled fruits. But open the leathery skin and take a spoonful of the fragrant filling — sweet-tart and creamy, studded with jelly-like seed pods, or...

  • Fix this quick and easy lemon pasta recipe for dinner tonight

    Fix this quick and easy lemon pasta recipe for dinner tonight

    Add this recipe to your weeknight dinner rotation: Freshly cooked pasta tossed with a basil and lemon-flavored cream sauce, garnished with pepper and grated Parmigiano-Reggiano. Simple yet incredibly flavorful, this is one dinner you can put on the table in 30 minutes. ANGELINI OSTERIA'S TAGLIOLINI...

  • How to make the ultimate coconut, pecan and shortbread bars

    How to make the ultimate coconut, pecan and shortbread bars

    If your idea of happiness includes pecans, coconut and shortbread, we have just the treat for you. This Paradise bar recipe, from Bread & Cie in San Diego, involves a pecan-pie-like filling studded with bits of coconut, baked over a rich and buttery shortbread crust. We liked the recipe so much,...

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