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: Apricots are in season

    Farmers market report: Apricots are in season

    What’s in season: Apricots and other stone fruits have been popping up at stands for a few weeks now, but flavorful fruit are really starting to come into season. Apricots and apricot hybrids including the classic Blenheim apricots, Katy and Poppy apricots, Early Dapple and other pluots and apriums...

  • Tired of coleslaw? Make this curried slaw for Memorial Day

    Tired of coleslaw? Make this curried slaw for Memorial Day

    Sometimes you want a simple side. Slaw is perfect, particularly as the weather gets warmer. We loved this curried slaw from Mustards Grill in Napa Valley. It uses this simple but brightly flavored curried vinaigrette tossed with cabbage, carrot and fresh Fresno or jalapeno chile for a little heat. The...

  • A recipe for rum-walnut chocolate chip pie, plus how to make perfect whipped cream

    A recipe for rum-walnut chocolate chip pie, plus how to make perfect whipped cream

    A little rum, a little vanilla, brown sugar, walnuts and no shortage of chocolate — all wrapped up in a buttery pie crust. What's not to love? The recipe, from Cold Spring Tavern in Santa Barbara, is one of our favorite pies, perfect served warm with a dollop of fresh whipped cream. You can find...

  • Refresh yourself with this simple cucumber cooler recipe

    Refresh yourself with this simple cucumber cooler recipe

    Refreshment doesn't get much simpler than a four-ingredient cucumber cooler. This recipe, from Mary Sue Milliken and Susan Feniger, requires just a few minutes and a blender, with fresh cucumber, lime juice and water for a lightly sweetened nonalcoholic drink. Of course, you could add a little...

  • In the kitchen: XO sauce and seasonal cucumbers

    In the kitchen: XO sauce and seasonal cucumbers

    XO sauce. It's the spicy seafood sauce that first originated in a Hong Kong hotel in the 1980s, and if you love it, you probably want to put it on everything. Food editor Amy Scattergood caught up with chef Sang Yoon, who's been obsessed with the stuff for years; and, yes, he shares his recipe....

  • This spicy Moroccan carrot salad is perfect for Meatless Monday and more

    This spicy Moroccan carrot salad is perfect for Meatless Monday and more

    It may look like a simple salad, but Yotam Ottolenghi's spicy Moroccan carrot salad is packed with flavor, and a perfect option for Meatless Monday. Tender but still-crunchy carrots are combined with caramelized onion, garlic, chile, cloves, coriander, cinnamon, paprika, cumin, preserved lemon...

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