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 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 smple, nutritious meals in their home kitchens. She is ServSafe Certified by the U.S. National Restaurant Association.

A rimmed baking sheet filled with crispy baked kale chips.

Kale Chips

Potato chip fiends, stop your scoffing. We double-dog dare you to make a batch and stop at just one.

  • (8)
  • 10 M
  • 30 M
  • 27
A baking dish with chicken thighs topped with garlic cloves, red potatoes, and thyme. A silver spoon is nestled in the dish.

Chicken with 40 Cloves of Garlic

Chicken with 40 cloves of garlic is a classic for one reason—it’s damn good. Using chicken thighs ensures the meat remains juicy. Using our trick for quickly peeling garlic makes it hassle free.

  • (3)
  • 45 M
  • 1 H, 45 M
  • 18
Three koiugn amman--puff pastry coated with sugar--on white marble

Kouign Amann

Don’t worry, we can’t pronounce the name either. As if it matters, seeing as we’re too busy cramming the pastry into our pieholes to say anything.

  • (3)
  • 1 H
  • 6 H
  • 21
A fennel, orange, and watercress salad on a decorative platter with a cup of dressing and a spoon on the side.

Fennel, Orange, and Watercress Salad

Quick and easy to toss together with all the flair of a French woman slinging a scarf and instantly seeming elegant with ease. Which is exactly how we like our salads.

  • Quick Glance
  • 25 M
  • 25 M
  • 0
A white enamel pot filled with turkey meatball soup.

Turkey Meatball Soup

This outrageously healthy—yet still satiating—riff on Italian wedding soup swaps traditional beef and pork meatballs for ones made with turkey. Indulgence with decency.

  • (3)
  • 25 M
  • 1 H
  • 6
A red Dutch oven filled with beer-braised chicken with root vegetables on a wooden surface.

Beer Braised Chicken Thighs

Chicken thighs are coaxed to incredible taste and tenderness in this stew that sneaks in root vegetables bathed in beer. Simple to make. Complex in taste. Unforgettable all around.

  • (11)
  • 25 M
  • 1 H, 15 M
  • 39
Greek-style sheet pan chicken, olives, zucchini, and lemon slices on a sheet pan with a bowl of tzatziki nearby.

Greek-Style Sheet Pan Chicken

An entire meal on a sheet pan. That pretty sums up this weeknight meal that’s short on fuss and long on Greek-inspired flavor and is actually healthy yet doesn’t taste like it.

  • Quick Glance
  • 30 M
  • 1 H
  • 0