Noelle Carter

Soup. It's the perfect one-dish meal. A little of this, a little of that -- before you know it, dinner is served. It's simple. But perhaps the best thing? Soup always seems to taste best the next day, after the flavors have really had a chance to marry....

So what's the true test of a cook? Well, as Food editor Russ Parsons shows, it's the ability to make something from nothing: "Here in California we love to brag about our abundance of wonderful seasonal ingredients and how that makes good food easy....

Ever made -- or heard of -- onigiri? A couple of years ago, food writer Sonoko Sakai did a great piece on onigiri for Food. She wrote: "Onigiri is a quick and satisfying Japanese fast food made with rice. You might find some resemblance to those sushi...

With strawberries showing up in the market now, how do you know what to look for? Here are some tips on choosing, storing and using berries, courtesy of Food Editor Russ Parsons: - Choose the best berries by aroma, not color or size. The flavor of...

Take some milk, add a little acid and give the mixture time to do its thing — who would have thought homemade cheese could be this simple? What with all the equipment and specialized ingredients I'd read about, cheese making sounded as if it were...

From beer cocktails to classic Irish soda bread to corned beef and cabbage, we cover all the recipes you could want to ring in the green on this St. Patrick's Day! Recipes: 15 recipes to celebrate St. Patty's Day In addition to the 15 recipes above,...

Whether you purchase your dried beans in a bag or loose out of a bin, always be sure to check them over and clean them before using. You can sometimes find stones or debris with dried beans, and a quick sort can save you from the trauma of a cracked...

Chicken doesn't have to be boring. Show it a little love with a flavorful marinade and chicken can be downright amazing. Why not dress up your chicken with bright, fresh lime and lemongrass, a little sesame oil and coconut milk, a touch of brown sugar and...

It doesn't get much simpler than shrimp and grits, but Bar / Kitchen at the O Hotel takes this classic comfort food to new heights. Large Mexican shrimp are cooked in a rich creamy sauce spiced with minced Spanish Bilbao chorizo and a helping of...

Who said French toast was just for breakfast? This savory take on the comfort food -- stuffed with bacon, Gruyère cheese and dandelion greens and pan-fried to ooey-gooey perfection -- works well served any time of the day. And dinner is served in less...

If you love a good salad, dinner doesn't get much better than this tricolore salad from Nancy Silverton. A simple yet colorful blend of nicely assertive lettuces (arugula, frisée and endive), the salad is tossed with a homemade anchovy dressing and topped...

A recipe adapted from Thomas Keller's "Ad Hoc at Home," these crisp, braised chicken thighs are rich yet bright with a great harmony of flavors, including olives, lemon zest and thinly sliced fennel. The whole dish comes together in just over an hour, and...