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

  • Have dessert for breakfast with this sweet potato pancake recipe

    Have dessert for breakfast with this sweet potato pancake recipe

    Sometimes you just need to start the day with a little dessert. Who are we to judge? These sweet potato pancakes are just sweet enough, with hints of cinnamon, nutmeg and vanilla, the tang of buttermilk and rich molasses. It's kind of like having your pie, but in pancake form. Drench a stack with...

  • Farmers market report: English peas are in season. Here are 7 recipes

    Farmers market report: English peas are in season. Here are 7 recipes

    What's in season: English peas, also known as common garden peas, are prized for their uncommonly bright, sweet flavor. The vibrant green peas can be enjoyed a variety of ways but will need to be shucked before using. Thankfully, some farmers take care of this tedious task, and shucked peas can...

  • This brown butter cookie recipe is all you'll need for dessert tonight

    This brown butter cookie recipe is all you'll need for dessert tonight

    Sometimes you just need a cookie (or three). And when the craving hits, you'll appreciate having a batch of these brown butter cookies ready. Brown butter cookies might sound overly simple, but browning the butter beforehand gives the cookies — along with sweet or savory sauces, icings, glazes...

  • How to choose fresh fish, plus 7 recipes

    How to choose fresh fish, plus 7 recipes

    For some, cruising the local grocery store's seafood aisle can be more than a little intimidating, especially if you don't cook fish that frequently. What makes a good fish, and how easy is it to tell if the fish is fresh? More important, what are some tell-signs of a fish gone bad? Next time you...

  • Here's the recipe for rice with roasted cauliflower from Ad Hoc

    Here's the recipe for rice with roasted cauliflower from Ad Hoc

    Every once in a while you learn a new kitchen trick. Maybe it's how to peel ginger using a spoon, or flouring pans with cocoa powder when baking a chocolate cake. With this recipe for rice with roasted cauliflower, the magic is in how you cook the rice. Basically, you boil the rice just like you...

  • In the kitchen: Artichokes and Korean fried chicken

    In the kitchen: Artichokes and Korean fried chicken

    It's kind of hard to believe Easter has already come and gone. (If by chance you still have any leftover dyed eggs hiding out in the fridge, we have 20 great recipes that will inspire you to use them.) Maybe you've noticed the beautiful artichokes in the market, from massive globes to "baby" chokes...

68°