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 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...

  • Holiday Cookie Bake-Off: Enter our 6th competition now

    Holiday Cookie Bake-Off: Enter our 6th competition now

    Have you submitted your favorite recipe yet? Entries are now open for our sixth Los Angeles Times Holiday Cookie Bake-Off. Now is the time to put your best up against the rest. Curious about some of our past finalists? Check out these white chocolate peppermint ganache-filled macarons from 2014...

  • How to make the ultimate beer-baked mac 'n' cheese recipe

    How to make the ultimate beer-baked mac 'n' cheese recipe

    Just when you thought mac ‘n’ cheese couldn't get any better, something magical happens. The Rackhouse Pub in Denver sent us this recipe a few years ago and it’s no wonder it remains a reader favorite. Combine five -- yes, five -- kinds of cheese in a rich base lightened with a cup of amber ale,...

  • This might be your new favorite seafood chowder recipe

    This might be your new favorite seafood chowder recipe

    Rich and creamy, with large pieces of firm white fish, shrimp, scallops and tender vegetables, it’s hard to beat a hearty bowl of chowder. This recipe, from Durty Nelly’s Irish pub in Nova Scotia, makes a generous amount — enough if you’re serving family or company — and the flavors continue to...

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