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

  • This three-ingredient pasta recipe could be the easiest dinner ever

    This three-ingredient pasta recipe could be the easiest dinner ever

    Forget the how-to videos and long lists of ingredients. Sometimes, you want something you can put together without even thinking about it, let alone an expensive trip to the grocery store. Boil some pasta, drain, and season to taste with freshly ground pepper and a sprinkling of pecorino cheese....

  • Ginger fan? You'll love this pot de creme, plus tips for working with fresh ginger

    Ginger fan? You'll love this pot de creme, plus tips for working with fresh ginger

    If you love the spicy/sweet flavor of fresh ginger, you have to try this pot de creme recipe from former Getty pastry chef Merilee Atkinson. Bright, peppery and aromatic notes from the ginger counter nicely with the rich and creamy custard. The recipe makes eight servings, perfect for when you're...

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

    Farmers market report: Squash blossoms are in season. We have recipes

    What’s in season: Squash blossoms, the vibrant orange and yellow preludes to zucchini and other abundant squash that typically flood the stands later in the summer, are available now at various farmers markets. The large but delicate blossoms should be used quickly after bringing them home, no...

  • A scone recipe from the Savoy hotel London, plus tips for buttermilk substitutes

    A scone recipe from the Savoy hotel London, plus tips for buttermilk substitutes

    They may appear small, but these cute little scones — delicate, flaky and not overly sweet — pack a lot of flavor. The recipe comes from the Savoy hotel in London. The scones are studded with raisins or other dried fruit, and the richness of the butter and eggs are offset by the subtle tang of...

  • How to make a Dutch baby pancake

    How to make a Dutch baby pancake

    Call them what you will — Dutch babies, German pancakes, Dutch puffs — these pancakes are all about the size. Combine a handful of ingredients: flour, salt, eggs, milk and butter, and in minutes, the batter begins to souffle in the pan. You can keep the recipe simple, topping these babies with...

  • In the kitchen: Rubies + Diamonds and chocolate chip cookies

    In the kitchen: Rubies + Diamonds and chocolate chip cookies

    If you've been to the Columbia Square development in Hollywood, chances are you've stopped by Rubies + Diamonds, the new cafe owned by Jean Shim. In addition to an extensive coffee and tea menu, the place specializes in a variety of specialty drinks. But if you get there early enough, you might...

70°