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 the classic egg salad from Canter's Deli

    How to make the classic egg salad from Canter's Deli

    There’s often a beautiful simplicity to perfection, especially when it comes to food. Some dishes don’t need to be dolled up with bells and whistles, exotic flavors or ornate garnishes. Take Canter’s Deli’s egg salad. The landmark Fairfax institution uses a handful of ingredients for its take on...

  • The ultimate lemon cheesecake recipe

    The ultimate lemon cheesecake recipe

    This one is for all you lemon and cheesecake fans out there. Not overly sweet, with just the right amount of tang, this dessert is a dream come true, from the crust to the filling. A rich lemon custard is beaten with cream cheese to make the filling, then baked in a crust made with lemon sandwich...

  • Watermelon on the grill? It makes a great dessert

    Watermelon on the grill? It makes a great dessert

    Sometimes, the grill can improve everything, even fruit. If you've never tried grilled watermelon, it's pretty amazing. Cut thick wedges from a watermelon (go with seedless), brush them with a little olive oil and grill the wedges until lightly toasted with defined grill marks on each side. The...

  • In the kitchen: Blondies and berries and upsetting sandwiches

    In the kitchen: Blondies and berries and upsetting sandwiches

    Every once in a while you come across a dish that’s a bit of a revelation. Like the blondies from Cake Monkey. We couldn’t stop eating them — luckily, we were able to get the recipe from Cake Monkey pastry chef Elizabeth Belkind. We also can't get enough of the colorful berries showing up at farmers...

  • Try this recipe for Mediterranean barley salad for dinner tonight

    Try this recipe for Mediterranean barley salad for dinner tonight

    If you're looking for a flavor-packed salad for Meatless Monday, skip the lettuce tonight and try this Mediterranean barley salad. Freshly cooked pearl barley is tossed with a bright dressing of lemon juice, Dijon mustard, sherry vinegar, shallot and olive oil, along with fresh oregano. Refrigerate...

  • Farmers market report: Berries are in season

    Farmers market report: Berries are in season

    What’s in season: A sure sign summer is just around the corner, berries are turning market stand displays vibrant shades of red, blue and purple. Raspberries, blueberries, boysenberries and blackberries – including large Kiowa blackberries and Marionberries – are most common, though mulberries,...

  • How to peel stone fruit the easy way, plus a nectarine almond crumble pie recipe

    How to peel stone fruit the easy way, plus a nectarine almond crumble pie recipe

    Peaches and other summer stone fruit have skins that can be a little tough, and recipes often call for peeling them before using. There's an easy way to peel them -- and the method works for peeling many fruits and vegetables. Simply mark an "x" on the bottom of the fruit with a sharp knife, dunk...

  • Try this gluten-free pasta recipe for dinner tonight

    Try this gluten-free pasta recipe for dinner tonight

    If you’ve never worked with Chinese chives, they are larger than their Western counterparts, with full, flat leaves that lend a fresh yet delicate garlic flavor to Asian dishes. In this simple recipe, the chives are cooked with shrimp, pork and flat rice noodles for a quick meal brightened with...

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