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

  • In the kitchen: Sugar snap peas and other signs of spring

    In the kitchen: Sugar snap peas and other signs of spring

    You know spring is just around the corner when sugar snap peas start catching your eye at the local farmers market. Unlike other peas, sugar snap peas require almost no work to prepare, fortunately for all of us. We share tips for buying, as well as plenty of spring-inspired recipes. Fortunate...

  • It's hard to resist the lemon squares from Euro Pane

    It's hard to resist the lemon squares from Euro Pane

    With a custard topping that uses more than a cup of lemon juice, there's no shortage of bright, fresh lemon flavor in these wonderful bars from the talented Sumi Chang of Euro Pane in Pasadena. Neither too tart nor too sweet, they're baked atop a crisp but tender shortbread crust, making for a...

  • How to roast chiles, plus four great recipes

    How to roast chiles, plus four great recipes

    When you want to add extra flavor and depth to a recipe, consider roasting your chiles and peppers before using them. It's a super-easy technique, and can be used in a huge variety of recipes.  First, put whole fresh chiles or peppers on a rack over a stove-top burner --  if you're roasting large...

  • Farmers market report: Sugar snap peas are in season. We have recipes

    Farmers market report: Sugar snap peas are in season. We have recipes

    What’s in season: Sugar snap peas, a cross between the English pea and the snow pea developed by a plant breeder named Calvin Lamborn in the 1970s, are also referred to as just “sugar peas.” With a bright but delicate flavor and great crunch, the sweet, plump peas are a cook’s dream: You can eat...

  • How to make the citrus olive oil cake from Tender Greens

    How to make the citrus olive oil cake from Tender Greens

    These flavorful little cakes from Tender Greens are packed with fresh citrus flavor and the olive oil gives them an almost savory richness. It's no wonder they've been one of our reader favorites since the recipe first ran a couple of years ago. TENDER GREENS' CITRUS OLIVE OIL CAKE Total time:...

  • How to toast nuts and spices, plus 5 recipes

    How to toast nuts and spices, plus 5 recipes

    When you're looking for a way to add a little extra depth to a recipe that includes nuts or spices, consider toasting them before adding them to a dish. Toasting releases the flavor and oils in the ingredients.The method is simple: Toast nuts on a sheet pan in a 350- to 375-degree oven for several...

  • 6 great snacks to make for Super Tuesday

    6 great snacks to make for Super Tuesday

    For political junkies, watching tonight's Super Tuesday primary results is the equivalent of catching the best of sports playoffs. Super Tuesday promises to give us a much better picture of the presidential race going forward. This will probably take a while, so you'll need some munchies — or at...

  • In the kitchen: Cookbooks and winter greens

    In the kitchen: Cookbooks and winter greens

    For many of us, this is the time we begin to think about spring cleaning. This may include  reorganizing the refrigerator, or cleaning out a cluttered kitchen drawer, cabinet or closet. For longtime KCRW "Good Food" host Evan Kleiman, this year's cleaning is a bit more consequential, and bittersweet...

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