CALIFORNIA
'Flood fighting is in our DNA': To live by the Feather River is to know its power and danger

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

  • Upgrade your grilled cheese sandwich with shishito peppers

    Upgrade your grilled cheese sandwich with shishito peppers

    Shishito pepper fan? These small peppers are often found at Japanese restaurants, quickly blistered and flavored perhaps with a combination of soy sauce, vinegar and bonito flakes. Sometimes they are deep-fried as a sort of tempura. But the Japanese peppers are increasingly popular on restaurant...

  • Where to find your Thanksgiving turkey

    Where to find your Thanksgiving turkey

    Thanksgiving is just days away, and it’s never too soon to start planning the details. If you’re looking for a great specialty turkey, you should start planning now — many birds sell out quickly. Here is a list of stores supplying various turkeys (and check out this helpful guide for turkey definitions...

  • Fix this quick halibut recipe for Taco Tuesday

    Fix this quick halibut recipe for Taco Tuesday

    Celebrate Taco Tuesday at home with this simple recipe. Brush thick halibut fillets with with olive oil and season with a sprinkling of salt and pepper, then grill until the fish is firm and opaque. Pile the tender, flaked fish into warm tortillas with plenty of shredded cabbage, fresh cilantro,...

  • Try this roasted acorn squash and apple salad recipe for Meatless Monday

    Try this roasted acorn squash and apple salad recipe for Meatless Monday

    A colorful display of winter squash at the market may have you thinking of cold-weather standards such as soups, stews and casseroles. But the flavorful squash also works well simply roasted as a side dish, or incorporated into lighter fare, such as salads. For this acorn squash and apple salad,...

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

    Farmers market report: Sweet potatoes are in season. We have recipes

    What’s in season: Native to the Americas, sweet potatoes come in hundreds of varieties, though they can generally be divided into two main groups: the pale tuber and the darker-skinned, bright-orange-fleshed root vegetables often mistakenly called “yams.” (The true yam is from a totally different...

  • Meet your new favorite oatmeal cookie recipe

    Meet your new favorite oatmeal cookie recipe

    Big on both size and flavor, these oatmeal currant cookies are sweetened with brown sugar and flavored with notes of vanilla and more than a little cinnamon. They may be generously sized, but plan to bake an extra batch of these reader favorites — they tend to disappear quickly. CORNER BAKERY CAFE'S...

  • Get creative with leftovers and make this curry chicken sandwich

    Get creative with leftovers and make this curry chicken sandwich

    If you’re looking to use up some leftover chicken, you’ll love this simple chicken curry sandwich. Shred the meat and toss it in a bowl along with celery, yogurt, sour cream, tangy lemon juice and curry spice for a quick salad. Stuff the chicken into a halved pita and your meal is ready in minutes, perfect...

  • How to make the best pumpkin pancakes

    How to make the best pumpkin pancakes

    Some of us just can’t get enough pumpkin spice during the holidays. Beyond the lattes, you can find it in everything from gum to toothpaste. But some pairings are more natural than others. This pancake recipe combines a fragrant hint of cinnamon, allspice and ginger with actual pumpkin — yes, pumpkin...

54°