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

  • Make this chicken recipe one of your go-to weeknight dishes

    Make this chicken recipe one of your go-to weeknight dishes

    You can never have too many simple dinner ideas, particularly on a busy weeknight — add this braised chicken with capers recipe to your rotation. Pan-braise chicken thighs with new potatoes in a skillet, flavoring the dish with tart capers and a touch of sherry vinegar and lemon. It’s a one-dish...

  • Treat yourself to this vegan Key lime pie recipe for Meatless Monday

    Treat yourself to this vegan Key lime pie recipe for Meatless Monday

    Rich and creamy, with just the right balance between tang and sweetness, there’s nothing like a great Key lime pie. But if you’re vegan or on a diet that excludes dairy products, this is one indulgence that’s generally off-limits. Until we were able to score this recipe from chef Chandra Gilbert...

  • Farmers market report: Melons are a slice of summer

    Farmers market report: Melons are a slice of summer

    What’s in season: One of the quintessential fruits of summer, melons will be around for the next few months, through mid- to late autumn; the season typically runs from July until October. Melons can be divided into three main families: smooth-skinned melons, including honeydew; melons with netted...

  • Summer wine cocktails make a splash beyond sangria

    Summer wine cocktails make a splash beyond sangria

    For years, wine cocktails have gotten a bad rap. Hear the term, and you might vaguely remember college days filled with wine spritzers and bottled wine coolers, the alcohol cut with sparkling water or teeth-jarring sweeteners, with flavorings both natural and otherwise, the beverages a color palette...

  • These pecan pie cookie bars might be everything you want right now

    These pecan pie cookie bars might be everything you want right now

    Imagine a couple of your sweetest desires all rolled into one: pecan pie and buttery brown sugar shortbread, joined together as a cookie bar. Rich pecan pie filling, flavored with notes of maple and a touch of bourbon, is baked on top of a crumbly shortbread crust. Serve it straight out of the...

  • Try this recipe for grilled eggplant with red and yellow peppers tonight

    Try this recipe for grilled eggplant with red and yellow peppers tonight

    A touch of smoke can add a nice depth to your dishes, be it a main or dessert, side or salad. This grilled eggplant dish is surprisingly simple to make, but has a pretty fun and colorful presentation. Grill thick rounds of globe eggplant until charred and softened, then top with marinated roasted...

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