Linda Pacchiano, Recipe Tester

A list of all the recipes Linda Pacchiano has tested.

Linda Pacchiano

Linda Pacchiano, who holds a bachelor’s degree in foreign languages and international business from Georgetown University, has been a Leite’s Culinaria tester since December 2006.  Linda received her culinary and pastry arts training at the International Culinary Center (founded as the French Culinary Institute) in New York City.  She also trained in advanced cake design with cake artist and author Toba Garrett at the Institute for Culinary Education in New York City.  After she completed her training at FCI, in 2007 she was a Chef-Instructor at the Viking Culinary Center in Fairfield, NJ until October, 2013.  She now teaches at the County College of Morris in Randolph, NJ.  She is also a Wilton Method Instructor and teaches all levels of Wilton cake decorating courses. She is a member of the International Cake Exploration Societe (ICES), the Baker’s Dozen East at the Institute of Culinary Education, NYC, the New York City and New Jersey Cake Decorators, and the NJ Confectionary Arts Guild, the Junior League of Morristown, NJ.

Squash Blossom Quesadillas

Squash Blossom Quesadillas

With one taste of these quesadillas, we sighed and said, “Oh! So THAT’S what you’re supposed to do with squash blossoms!”

  • Quick Glance
  • 10 M
  • 25 M
  • 0
French Dressing Recipe

Lemon Vinaigrette

Stylish on any salad, this versatile little number is a staple in every discerning cook’s recipe wardrobe.

  • Quick Glance
  • 5 M
  • 5 M
  • 0
Seared Scallops Recipe

Seared Scallops

Knee-wobblingly golden on the outside. Lusciously wobbly inside. Gordon Ramsay would be so proud.

  • Quick Glance
  • 20 M
  • 30 M
  • 6
Cosmopolitan Cocktail Recipe

Cosmopolitan

If ever a drink symbolized an era, the bright pink, citric Cosmopolitan screams the 1990s. Ah, the good old days.

  • Quick Glance
  • 5 M
  • 5 M
  • 18
Vanilla Cupcakes Recipe

Vanilla Cupcakes

These simple yet superlative little cakes are quite mind-blowing in their poundcake-like loveliness. Go on. See for yourself.

  • Quick Glance
  • 20 M
  • 1 H, 15 M
  • 2
Bacon Manchego Burger

Bacon Manchego Cheese Burger

Chances are you’ve not had a burger like this before, but its inspired Spanish accoutrements are gonna make you say “Olé!”

  • Quick Glance
  • 30 M
  • 30 M
  • 0
Pickled Zucchini Recipe

Pickled Zucchini

Betcha can’t tell the difference between these zucchini pickles and cucumber pickles. Even if you can, we think we know which you’ll prefer.

  • Quick Glance
  • 45 M
  • 1 H, 45 M
  • 6
Bucatini all’Amatriciana Recipe

Bucatini all’Amatriciana

All’Amatriciana—go on, roll that “r” like they do in Italy—means a spicy pasta sauce of tomatoes and pancetta or bacon. Prego.

  • Quick Glance
  • 35 M
  • 1 H
  • 2
Homemade Pastrami Recipe

Homemade Pastrami

Pastrami. We consider it the other corned beef. We also consider it darn easy to make it yourself.

  • Quick Glance
  • 45 M
  • 5 D, 7 H
  • 18
Tartar Sauce Recipe

Homemade Tartar Sauce

Commercial tartar sauce tends to be crammed full of sugar and corn syrup and preservatives. Not this little homemade lovely.

  • Quick Glance
  • 10 M
  • 10 M
  • 13
Easy Cincinnati Chili Recipe

Easy Cincinnati Chili

Regardless of whether you’re from Cincinnati or have ever experienced Cincinnati chili, you need to try this recipe. Seriously.

  • Quick Glance
  • 20 M
  • 1 H, 40 M
  • 13
Choucroute Garnie Recipe

Choucroute Garnie

Served in every beer hall in eastern France, choucroute garnie is the hot dog and sauerkraut dish of Alsace. To which we say, oui!

  • Quick Glance
  • 45 M
  • 5 H, 15 M
  • 2
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