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

  • A quick and refreshing cucumber cooler recipe

    A quick and refreshing cucumber cooler recipe

    This cucumber cooler, from Mary Sue Milliken and Susan Feniger of Border Grill, is both simple and refreshing. The beverage uses a handful of ingredients and you can whip it up in almost no time. And it works perfectly as a non-alcoholic refreshment, though you could certainly spike it with a little...

  • Farmers market report: Leeks are in season. Here are 7 recipes

    Farmers market report: Leeks are in season. Here are 7 recipes

    What’s in season: At first glance, leeks can look like massive bunches of green onions, two or three bundled together with a rubber band or a twine bow. Part of the allium family, leeks are closely related to onions, garlic, shallots and, yes, scallions, imparting gentle but fragrant notes to a...

  • Eat more broccoli with this charred broccoli and citrus salad recipe

    Eat more broccoli with this charred broccoli and citrus salad recipe

    Have you ever thought of throwing your broccoli on the grill? It's amazing how a little live fire will lend intense, earthy flavors to the vegetable. For this salad, cook large bite-sized pieces of broccoli just until they're charred and tender, then toss the pieces with fresh orange and grapefruit...

  • Make these gluten-free almond macaroons for Passover, or any time

    Make these gluten-free almond macaroons for Passover, or any time

    What uses only five ingredients, is gluten-free and makes a perfect Passover treat? These French country-style almond macaroons. Blanched almonds are blended together in a food processor along with sugar, egg whites, vanilla extract and almond extract to make a quick dough, which is then formed...

  • Love cheese? Try this fondue recipe

    Love cheese? Try this fondue recipe

    For some of us, cheese makes everything better. Particularly when it's melted and more than a little messy. Which is probably why so many cheese lovers go nuts over fondue. This recipe for Fondue Savoyarde combines no less than five types of cheese, flavored with a touch of garlic, nutmeg and mustard....

  • In the kitchen: Vegan Passover options and seasonal strawberries

    In the kitchen: Vegan Passover options and seasonal strawberries

    Finding vegan options can be challenging at any meal. But it can be especially trying during the holidays, as so many celebrations -- food included -- are dictated by tradition. Still, there are some great recipes, and we have a few that might have even non-vegans wanting seconds. And maybe you've...

  • Make breakfast for dinner with this croque-madame sandwich recipe

    Make breakfast for dinner with this croque-madame sandwich recipe

    Some nights, you just feel like having breakfast for dinner. It's soothing, in a comfort-food sort of way.  Layer buttered bread slices with ham, then slather on rich bechamel sauce. Assemble the sandwiches, and top each with a mound of grated Swiss and mozzarella cheeses. Bake the until the bread...

  • Farmers market report: Strawberries are in season. Here are 9 recipes

    Farmers market report: Strawberries are in season. Here are 9 recipes

    What's in season: It's hard to walk past a strawberry display without wanting to sample the fruit, which is yet another reason to head to your local farmers market this time of year. Although strawberries have been at market stalls for a number of weeks, the crimson fruit is really just beginning...

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