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 University, followed by a long career in the pharmaceutical industry, 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 worked as a Chef/Instructor at the Viking Cooking School in Fairfield, NJ for six years, as an Adjunct Culinary Instructor at the County College of Morris in Randolph, NJ, and served as a Wilton Method Instructor for 10 years, teaching all levels of cake decorating courses.

She currently volunteers at the Morris County Interfaith Food Pantry, leading their Kitchen to Table program, creating nutritious meals, and guiding corporate volunteer groups in preparing meals for the Food Pantry’s homebound clients. She has also led cooking demonstrations for the Food Pantry’s clients, instructing them on how to prepare simple, nutritious meals in their home kitchens. She is ServSafe Certified by the U.S. National Restaurant Association.

Sticky pork ribs cut into individual ribs on a piece of parchment with a knife.

Sticky Pork Ribs

Sweet. Sour. Sticky. It’s a trifecta of sorts that will not fail you, especially when slathered on ribs grilled low and slow. Uh, pass the napkins, please.

A plate with two grilled salmon and zucchini skewers with potatoes on the side

Grilled Salmon and Zucchini Skewers

Hallelujah, come on get happy. These babies take just a bit of time to put together and a mere 10 minutes to cook. Grab a plate and belly up to the grill, kids.

A person cutting a slab of the best St. Louis ribs into individual ribs.

Best St. Louis Ribs

Our testers raved about these ribs slathered with spice rub and smothered with barbecue sauce and smoked until knee-wobblingly tender. They’re that good.

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.

A pot with slice cabbage in it ready to turn into sauteed cabbage.

Sautéed Cabbage

One of the fridge’s most overlooked vegetables, cabbage is put to use in this exquisite, and exquisitely easy recipe.

A whole smoked pork shoulder.

Smoked Pork Shoulder

With its simple, soulful dry rub and foolproof instructions, this smoked pork butt means no more standing in line for takeout ‘cue. Here’s how to make it at home.

Three crab cakes with ritz crackers on a metal tray with a small bowl of lemon butter, lemon wedges, and dill sprigs nearby.

Crab Cakes With Ritz Crackers

Plump little bits of crab and not much else, these morsels are better than typical crab cakes. A crisp crust and a buttery lemon sauce are all it takes to make dinner perfect.