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

  • Fix this lemon blueberry buckle for dessert ... or breakfast

    Fix this lemon blueberry buckle for dessert ... or breakfast

    A rustic dish dating back to early America, the buckle is a simple cake studded with fruit, usually berries. Sometimes the fruit is folded into the batter before baking, sometimes it’s sprinkled over the top.  Make the most of the summer blueberries available right now with this recipe, which combines the...

  • Make this vegan fettuccine Alfredo recipe for Meatless Monday

    Make this vegan fettuccine Alfredo recipe for Meatless Monday

    It may be Meatless Monday, but there’s no reason to skip the richness — and cheese — tonight at dinner. This vegan fettuccine Alfredo recipe with sauteed spinach and cheese crisps had everyone — including the non-vegans — asking for seconds when we tested it in our Test Kitchen. The trick is using...

  • Toma's olive oil cake recipe

    Toma's olive oil cake recipe

    Reader Joan Moon of Burbank loves the olive oil cake from Toma restaurant, which opened in 2013 in a location on the waterfront in Santa Barbara that has existed for more than 80 years. Moon writes that she orders the cake, a creation of the restaurant’s chef, Nat Ely, every time she’s in town....

  • Farmers market report: Grapes are in season, and some recipes

    Farmers market report: Grapes are in season, and some recipes

    What’s in season: The Southern California grape season is here, typically starting in July and extending a few months into October, with stands featuring a wide variety of the fruit, from early-maturing Black Emerald and sweet Japanese Kyoho, to crisp Summer Royal, plump seedless Flame and seedless Thompson...

  • How to make a quick and easy zucchini slaw

    How to make a quick and easy zucchini slaw

    Crisp, bright and refreshing, slaw might as well be the official side dish of summer. Many use just a handful of ingredients and can be assembled in minutes. Think beyond cabbage — and broccoli or carrot — and consider using some of the great summer produce to be found in the markets right now....

  • Grill shrimp skewers with chermoula for dinner tonight

    Grill shrimp skewers with chermoula for dinner tonight

    Keep the kitchen cool and cook outdoors this evening with a simple grilled shrimp recipe. Fix a quick batch of chermoula (a North African spice blend combining bright, fresh lemon, garlic, ginger, cilantro, paprika and olive oil), and marinate jumbo shrimp to infuse the flavor (the recipe calls...

  • 27 great ice cream recipes to keep you cool

    27 great ice cream recipes to keep you cool

    When you need to cool down, sometimes there’s nothing better than a cold bowl of ice cream. We’ve compiled 27 of our favorite ice cream recipes to help you chill out. Here are some highlights: BEER ICE CREAM: Now you can have your beer, and eat it too. This recipe requires only four ingredients...

  • Cool off with this easy chilled cucumber soup recipe

    Cool off with this easy chilled cucumber soup recipe

    Cucumbers, tangy yogurt, a little garlic, a touch of bright vinegar and seasoning to taste — that’s all it takes to put together this mild and refreshing soup, ready in about 20 minutes and perfect for Meatless Monday. Make it first thing in the morning, then chill until ready to serve for dinner....

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