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

  • Perfect for breakfast, lunch or dinner: 9 great quiche recipes

    Perfect for breakfast, lunch or dinner: 9 great quiche recipes

    From the classic quiche Lorraine, to options flavored with bacon, Roquefort and more, here are our 9 of our favorite quiche recipes, perfect for breakfast, lunch or dinner! noelle.carter@latimes.com @noellecarter

  • 16 of our favorite recipes for risotto

    16 of our favorite recipes for risotto

    Gently stirred at a slow simmer until the grains are tender with just the right hint of bite, risotto is a perfect one-dish meal when you’re looking for a simple dinner solution. Here are 16 creative variations, whether you prefer it flavored it with tomatoes, earthy mushrooms, paella-style clams...

  • Pomegranates are in season. We have recipes

    Pomegranates are in season. We have recipes

    What’s in season: If you’ve ever tried to tackle a fresh pomegranate, it’s a project trying to extract the juicy red arils — the pulp-like covering around the seeds — from the leathery flesh and pulp. But the results are well worth it for the sweet-tart flavor they provide. The fruit originated...

  • 15 ways to make a great pizza at home

    15 ways to make a great pizza at home

    Sure, you can get an excellent pizza at many places around town. But what do you do when you want to make your own? We’ve compiled 15 of our favorite recipes, from a classic Margherita to roasted potato, even smoked salmon. We also include a simple dough recipe you can make from scratch. noelle.carter@latimes.com...

  • Sweet! 8 recipes for crème brûlée

    Sweet! 8 recipes for crème brûlée

    Tranlasted as “burnt cream,” crème brûlée is a classic custard topped with a burnt sugar crust. We’ve compiled 8 of our favorite recipes, from the traditional to flavored variations including caramel and pistachio. Because you can never have too much of a good thing. noelle.carter@latimes.com @noellecarte...

  • Simple, creative and colorful: 10 delicious recipes for bruschetta

    Simple, creative and colorful: 10 delicious recipes for bruschetta

    Toast sliced bread, rub with garlic cloves, drizzle over olive oil and season to taste. Serve bruschetta, the classic Italian garlic bread, on its own for a rustic starter, or top with fresh tomatoes and basil, or perhaps a grilled tuna salad for a dramatic appetizer or light meal. Here are 10...

  • 32 recipes to celebrate Rosh Hashanah

    32 recipes to celebrate Rosh Hashanah

    Rosh Hashanah starts this Wednesday evening. We’ve compiled 32 of our favorite recipes for the holiday — honey cake, carrot and pomegranate soup, halibut with leeks, stuffed sweet peppers and more — covering everything from appetizers to desserts. noelle.carter@latimes.com @noellecarter

  • Tomatillos are in season. We have recipes

    Tomatillos are in season. We have recipes

    What’s in season: Peel back their paper-like husks, and tomatillos look almost like a vibrant green tomato. A cousin of the tomato and the Cape gooseberry, tomatillos are known by a variety of names, including husk tomatoes, jam berries and Mexican green tomatoes. Underneath the outer skin, the...

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