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

  • Duff Goldman takes a break from making cakes, and bakes bread

    Duff Goldman takes a break from making cakes, and bakes bread

    “If I wasn’t in the kitchen, I’d probably be a mechanic,” says Duff Goldman. The owner of Charm City Cakes and longtime Food Network star is known for his imaginative and at times gravity-defying cake creations. “I love messing with things and figuring them out.” Goldman is busy in his home kitchen,...

  • Farmers market report: Zucchini is in season

    Farmers market report: Zucchini is in season

    What’s in season: One of the quintessential staples of summer, zucchini is beginning to show up in force at the markets. There are a number of varieties of the summer squash, with skin colors ranging from a lighter grayish-green to almost black, and sizes varying from small and slender to massive...

  • This may be the best peanut butter cookie recipe ever

    This may be the best peanut butter cookie recipe ever

    This one’s for all you peanut butter cookie fans. Rich, sweet and perfectly crumbly, the Buttery bakery in Santa Cruz likes its cookies big -- so massive, in fact, that you almost need two hands to hold one. Each cookie is garnished with a coating of dry-roasted peanuts around the edge. It's like...

  • Easy dinner recipe: Grill up some flank steaks with chimichurri sauce tonight

    Easy dinner recipe: Grill up some flank steaks with chimichurri sauce tonight

    When you’re looking for a simple weeknight dinner idea, look to your grill. Throw a steak or two, maybe some burgers or some chicken over the fire, and in minutes, you’ve got a meal. This grilled flank steak recipe, from former Food columnist Russ Parsons, can't be beat when it comes to simplicity...

  • In the kitchen: Rye, green beans and Korean favorites

    In the kitchen: Rye, green beans and Korean favorites

    Artisan flours and custom-milled grains are definitely having their moment. Still, when it comes to rye, many of us still associate it with Old World-style loaves of bread and not much else. But for baking, consider adding the flour as much for flavor as for structure with a variety of dishes....

  • Try this lemon poppy seed muffin recipe for a quick breakfast or snack

    Try this lemon poppy seed muffin recipe for a quick breakfast or snack

    Lemon and poppy seeds are one of those perfect flavor combinations. The fresh, bright tang from the lemon and the subtle but nutty crunch of poppy seeds come together in these simple lemon poppy seed muffins. And they make a great quick breakfast or snack on the go. For a little something extra,...

  • Farmers market report: Green beans are in season

    Farmers market report: Green beans are in season

    What’s in season: Green beans are showing up by the mound at various market stands. From round to flat, varieties include haricots verts, Blue Lake, Romano and pale yellow wax beans. The season will vary due to the weather, but green beans are generally available through August. What to cook: Small...

  • 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...

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