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

  • Meet your new favorite oatmeal cookie recipe

    Meet your new favorite oatmeal cookie recipe

    Big on both size and flavor, these oatmeal currant cookies are sweetened with brown sugar and flavored with notes of vanilla and more than a little cinnamon. They may be generously sized, but plan to bake an extra batch of these reader favorites — they tend to disappear quickly. CORNER BAKERY CAFE'S...

  • Get creative with leftovers and make this curry chicken sandwich

    Get creative with leftovers and make this curry chicken sandwich

    If you’re looking to use up some leftover chicken, you’ll love this simple chicken curry sandwich. Shred the meat and toss it in a bowl along with celery, yogurt, sour cream, tangy lemon juice and curry spice for a quick salad. Stuff the chicken into a halved pita and your meal is ready in minutes, perfect...

  • How to make the best pumpkin pancakes

    How to make the best pumpkin pancakes

    Some of us just can’t get enough pumpkin spice during the holidays. Beyond the lattes, you can find it in everything from gum to toothpaste. But some pairings are more natural than others. This pancake recipe combines a fragrant hint of cinnamon, allspice and ginger with actual pumpkin — yes, pumpkin...

  • Make this vegan mushroom bisque recipe for Meatless Monday

    Make this vegan mushroom bisque recipe for Meatless Monday

    Some nights, you can’t go wrong with a comforting bowl of soup for dinner. This bisque combines a blend of crimini and shiitake mushrooms, the flavors rounded out with onion, garlic and a touch of red wine. And a nut-based cream adds just the right amount of richness. One bite, and you’d never...

  • Want to make your own Halloween candy? Here are four candy recipes

    Want to make your own Halloween candy? Here are four candy recipes

    Twix, Mounds, Baby Ruth, Snickers, Peppermint Patties, candy corn and more. After the jack-o’-lantern and costumes, it would seem the thing that best defines Halloween is the candy — all that trick-or-treating loot. When I was a kid, Halloween wasn’t over until my siblings and I emptied our bags...

  • 64 bottles of tequila, Halloween costumes and maybe a ghost at El Coyote

    64 bottles of tequila, Halloween costumes and maybe a ghost at El Coyote

    Sixty-four bottles of tequila. Forty bottles of triple sec. Sixty-four bottles of lemon juice. A vat of pineapple juice adds sweetness and multiple pitchers of Sprite lend just the right amount of fizz. El Coyote employee Angel Martinez stands over a massive stock pot, slowly stirring another batch...

  • Farmers market report: Beets are in season. We have recipes

    Farmers market report: Beets are in season. We have recipes

    What’s in season: Though classic red beets can be found in supermarket produce aisles year-round, the season for these root vegetables typically extends from November through the late winter months. At farmers market stands, you can find varieties in shade from deep garnet to brilliant gold, white...

  • Warm up with a bowl of potato green chile soup

    Warm up with a bowl of potato green chile soup

    Tender potatoes are puréed with heavy cream to form the base for this rich and filling soup, with roasted diced chiles folded in for a little heat. The recipe comes from La Casa Sena in Santa Fe, N.M., and the flavor only improves with time. LA CASA SENA'S POTATO GREEN CHILE SOUP Total time: 1...

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