Linda Pacchiano, Recipe Tester

A list of all the recipes Linda Pacchiano has tested.

Linda Pacchiano

Linda Pacchiano has been a Leite’s Culinaria tester since December 2006. After graduating with a degree in foreign languages and international business from Georgetown, she pursued culinary and pastry arts at the International Culinary Center (founded as the French Culinary Institute) in New York City. She also trained in advanced cake design at New York’s Institute for Culinary Education. Pacchiano now teaches at the County College of Morris in Randolph, NJ and serves as a Wilton method instructor, teaching all levels of cake decorating courses. She’s a member of the International Cake Exploration Societe, Baker’s Dozen East at the Institute of Culinary Education, New York City and New Jersey Cake Decorators, NJ Confectionary Arts Guild, and Junior League of Morristown, NJ.

Grilled Chicken with Balsamic Vinaigrette

Grilled Rosemary-Garlic Chicken

Folks are calling this grilled chicken thighs with arugula salad “wonderful” and “perfectly balanced” and “restaurant quality.” Sorta enticing, yes?

  • 25 M
  • 1 H, 30 M
  • 4
Homemade Tomato Paste

Homemade Tomato Paste

Never again tussle with that teensy tin can that always contains too much or too little paste for your recipe. Nope. Never again. Not with this mellow, caramelized homemade conserva.

A blue ceramic bowl filled with classic coleslaw.

Classic Coleslaw

How fortunate for us—and by us, we mean humanity—that there exists this recipe for the best classic coleslaw we’ve ever had.

  • 15 M
  • 2 H, 25 M
  • 10
A scoop of black coffee ice cream on a silver spoon.

Black Coffee Ice Cream

Know how every once in a while you taste something that’s so insanely satiating that a single spoonful pretty much satisfies? Nah, neither do we. Pass this ice cream, please.

  • 25 M
  • 35 M
  • 14
A yellow bowl filled with strawberry ice cream.

Strawberry Ice Cream

The tempered sweetness of this spectacular strawberry ice cream relies on in-season strawberries rather than obscene amounts of sugar for flavor. This is no ordinary ice cream.

  • Quick Glance
  • 30 M
  • 1 H
  • 16
A platter of ribs covered with Texas-style barbecue sauce, and a glass of extra sauce on the side.

Texas-Style Barbecue Sauce

Ridiculously easy to make yet complex as heck in taste. Slightly sweet with only a hint of heat. Kid-tested and adult-approved.

  • Quick Glance
  • 20 M
  • 1 H, 50 M
  • 0
A fully loaded bacon Manchego cheese burger on a sesame bun.

Bacon Manchego Cheese Burger

We’re bringing back fusion cuisine in style with this unabashedly American burger and its Spanish-inspired accoutrements.

  • 30 M
  • 30 M
  • 4
Smoked Pork Butt

Smoked Pork Shoulder

This smoked pork shoulder with its simple and soulful dry rub and foolproof instructions mean no more standing in line ever again for takeout ‘cue. Here’s how to make it at home.

  • 1 H, 15 M
  • 22 H
  • 13
A wooden board with five cut Memphis-style ribs

Memphis Style Ribs

Memphis style ribs simply means rubs that are slathered with a spice rub made of paprika, red chile pepper, and black pepper and left to slooooooowly cook until imbued with the flavor and aroma of the spices. No barbecue sauce necessary.

  • 20 M
  • 5 H
  • 2
A grilled whole trout in a cast-iron skillet with sliced potatoes, parsley, and lemon

Grilled Whole Trout

Forever banish your fears of cooking whole fish with this ideal lesson in how to cook fish so you achieve shatteringly crisp skin and tender fish.

  • Quick Glance
  • 40 M
  • 1 H
  • 0
A woman's hand using a biscuit cutter on cream biscuit dough

Easy Cream Biscuits

Scandalously simple. Ethereally airy. Magical. That’s but a sampling of what folks are saying about these two-ingredient, Southern-style cream biscuits.

  • 15 M
  • 30 M
  • 26