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

  • Keep it simple with this 3-ingredient spaghetti recipe

    Keep it simple with this 3-ingredient spaghetti recipe

    Why clutter pasta with sauces and too many add-ins? Sometimes you just want to keep it simple. A little fresh cracked pepper and grated cheese is all it takes to turn basic noodles into a tempting dish. Dinner is ready in minutes. SPAGHETTI WITH CRUSHED BLACK PEPPER AND PECORINO Total time: About...

  • Fix this mushroom, cheese and polenta gratin recipe for Meatless Monday

    Fix this mushroom, cheese and polenta gratin recipe for Meatless Monday

    Here’s a quick polenta tip: Cook it in the oven. In this recipe, polenta is slowly cooked in the oven to make a simple gratin, the creamy dish topped with a variety of mushrooms, fresh rosemary and Fontina cheese. Try polenta once in the oven, and you might find you’ll never want to labor over...

  • Farmers market report: Cauliflower is in season. We have recipes

    Farmers market report: Cauliflower is in season. We have recipes

    What’s in season: A member of the cabbage family and a close relative of broccoli, cauliflower gets its name from the Latin caulis (“stalk”) and floris (“flower”). While you can typically find white cauliflower all year in supermarkets, the vegetable is generally in season from the winter months...

  • The top 5: Our favorite holiday cookies for 2016

    The top 5: Our favorite holiday cookies for 2016

    For the last several days, the aroma of freshly baked cookies has been wafting out of the Test Kitchen into the newsroom. It’s cookie time again at the Food section. This year, over 100 entries were submitted in our sixth Los Angeles Times Holiday Cookie Bake-Off, and almost 20,000 votes were cast...

  • Try this Greek lemon chicken recipe for dinner tonight

    Try this Greek lemon chicken recipe for dinner tonight

    When it comes to weeknight meals, chicken is always a popular choice. And why not? It cooks quickly, and it’s versatile. And depending on what you make, it can be both flavorful and diet-friendly. Chicken lends itself to so many flavorings and preparations. You need just a handful of ingredients...

  • Keep it simple tonight with this roasted pepper, greens and cheese panini sandwich recipe

    Keep it simple tonight with this roasted pepper, greens and cheese panini sandwich recipe

    When you’re looking for the perfect quick dinner or a meal you can eat on the go, you can’t do better than a great sandwich. This recipe comes courtesy of chef and cookbook writer Deborah Madison and her husband, Patrick McFarlin, in their book, “What We Eat When We Eat Alone.” Pile ciabatta bread...

  • Warm up with this rich potato green chile soup recipe for Meatless Monday

    Warm up with this rich potato green chile soup recipe for Meatless Monday

    Sometimes dinner doesn’t get any better than a bowl of soup. This recipe, from La Casa Sena in Santa Fe, N.M., combines tender potatoes that are puréed with heavy cream to form the base for this rich and satisfying soup, with roasted diced chiles folded in for subtle heat. It’s perfect for Meatless...

  • Farmers market report: Broccoli is in season. We have recipes

    Farmers market report: Broccoli is in season. We have recipes

    What’s in season: Generally in season from the winter months well into spring, broccoli gets its name from the Italian word for “cabbage sprout,” and it is related to Brussels sprouts, cauliflower and other members of the cabbage family. Where standard broccoli is known for its thick, tree-like...

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