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

  • Farmers market report: Passion fruit is in season

    Farmers market report: Passion fruit is in season

    What’s in season: “Passion” might not be the first word that leaps to mind the first time you come across these odd-looking, deep purple-brown, wrinkled fruits. But open the leathery skin and take a spoonful of the fragrant filling — sweet-tart and creamy, studded with jelly-like seed pods, or...

  • Fix this quick and easy lemon pasta recipe for dinner tonight

    Fix this quick and easy lemon pasta recipe for dinner tonight

    Add this recipe to your weeknight dinner rotation: Freshly cooked pasta tossed with a basil and lemon-flavored cream sauce, garnished with pepper and grated Parmigiano-Reggiano. Simple yet incredibly flavorful, this is one dinner you can put on the table in 30 minutes. ANGELINI OSTERIA'S TAGLIOLINI...

  • How to make the ultimate coconut, pecan and shortbread bars

    How to make the ultimate coconut, pecan and shortbread bars

    If your idea of happiness includes pecans, coconut and shortbread, we have just the treat for you. This Paradise bar recipe, from Bread & Cie in San Diego, involves a pecan-pie-like filling studded with bits of coconut, baked over a rich and buttery shortbread crust. We liked the recipe so much,...

  • How to make perfect rice every time, plus a recipe for rice with roasted cauliflower

    How to make perfect rice every time, plus a recipe for rice with roasted cauliflower

    For many of us, cooking rice involves ratios — adding a certain amount of water to a given measurement of rice — so that as the rice cooks, the water is slowly absorbed or evaporates until it’s gone. When everything works perfectly, the rice is tender. But screw something up, and the rice either...

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

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

    What’s in season: As the temperatures rise, so do the mounds of corn piling high at the market now through mid-autumn, the season typically beginning in June and generally extending through September. Fans of white and yellow varieties have their beliefs as to which is sweeter and more flavorful,...

  • How to make ice cream and other frozen treats without a machine

    How to make ice cream and other frozen treats without a machine

    If there’s one dish that signifies summer, it’s probably ice cream. Be it a simple bowlful or carefully balanced scoops piled high in a sugar cone, this is the stuff of bright colors and vivid flavors, perhaps a little messy but always fun. It’s an easy antidote to the heat that takes us straight...

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