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

  • Crispy, golden, flavorful: That's Terrine's pickle-brined fried chicken. Here's the recipe.

    Crispy, golden, flavorful: That's Terrine's pickle-brined fried chicken. Here's the recipe.

    Done right, fried chicken is a beautiful thing. Unpretentious as this classic comfort food might be, there’s a definite art to it: a tender piece of meat, delicately seasoned and lightly dredged with a dusting of flour, then baptized in a pool of sizzling fat to crisp, golden perfection. And while...

  • Farmers market report: Figs are in season

    Farmers market report: Figs are in season

    What’s in season: The many varieties of figs can usually be divided into two classes: green and black. Here in California, black figs — including smaller Mission and larger, paler Brown Turkey — are most often eaten fresh, as they’re generally sweeter and have a more pronounced flavor. Green figs...

  • You should really be making olive oil pancakes. Here's a recipe.

    You should really be making olive oil pancakes. Here's a recipe.

    Light and fluffy, with a slight buttermilk tang, what sets these pancakes apart is a touch of rich and fruity olive oil. In this recipe from chef Jose Andres, a good olive oil creates subtle, fragrant notes and chopped dark chocolate adds a touch of magic to every bite (doesn’t dark chocolate do...

  • How to make a quick and easy grilled romaine salad

    How to make a quick and easy grilled romaine salad

    Fix a simple weekday dinner outdoors tonight with this grilled romaine recipe from former Food columnist Russ Parsons. Crunchy romaine lettuce hearts are brushed with a quick Caesar-like dressing combining anchovies with garlic, lemon juice and olive oil, then charred over a hot grill for a couple...

  • How to make an easy 30-minute albacore ceviche

    How to make an easy 30-minute albacore ceviche

    When it comes to a simple, refreshing meal, you can’t beat ceviche. In this recipe, albacore is quickly marinated in lime and tangerine juices, mixed with a confetti of diced cilantro, cucumber, radish and corn, then served on red leaf lettuce. The recipe, start to finish, is ready in 30 minutes....

  • Treat yourself with this brown sugar shortbread recipe

    Treat yourself with this brown sugar shortbread recipe

    When you’re making cookies, it doesn’t get much easier than shortbread.  A basic combination of butter, sugar, flour and salt baked to crumbly richness, shortbread bakes in minutes. This version, made with brown sugar, has caramel and molasses notes. The recipe makes enough for two pans’ worth...

  • In the kitchen: Jamaica and eggplant

    Hear the word “jamaica,” or culinary hibiscus, and your thoughts might turn to the tart flavoring found in certain teas, or a refreshing glass of agua fresca. But jamaica works well in a variety of dishes, both sweet and savory. Jeanne Kelley explores the flavoring, and offers recipes. SIGN UP...

  • Farmers market report: Eggplant is in season (and we'll tell you some ways to prepare it)

    Farmers market report: Eggplant is in season (and we'll tell you some ways to prepare it)

    What’s in season: We often think of eggplant (also called aubergine) as a vegetable because we find it in so many savory dishes, but eggplant is actually a tropical fruit. There are a number of varieties to choose from — the dark globe or slender Japanese varieties you might find at the supermarket,...

70°