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.

White bowl of dark beef chili with chocolate on a black slab

Easy Cincinnati Chili

Regardless of whether you’re from Cincinnati or have ever experienced Cincinnati chili, you’ve gotta try this recipe. Trust us.

  • (1)
  • 20 M
  • 1 H, 40 M
  • 19
A sliced Korean steak on a rimmed baking sheet with a knife resting on the sheet and bowls of kimchi and daikon nearby.

Korean Steak

This isn’t quite bulgolgi, the classic Korean barbecue. But this little number is salty, sweet, and quite reminiscent of its longer-marinated inspiration.

  • (3)
  • 20 M
  • 1 H, 10 M
  • 8
A browned loaf of homemade sandwich bread in a metal loaf tin.

Homemade Sandwich Bread

Okay, breadbaking virgins, here’s the loaf for you. Nothing tricky. Just flour, water, yeast, and salt. And an honest-to-goodness homemade taste.

  • (1)
  • 20 M
  • 11 H, 30 M
  • 14
A trussed classic roast chicken on a rack, set inside a skillet.

Classic Roast Chicken

Succulent. Crisp-skinned. Simple. If that’s what you seek in a roast hen, your search stops with this ooh- and aah-inducing technique.

  • (3)
  • 10 M
  • 1 H, 55 M
  • 18
A close up of a white bowl filled with New England bouillabaisse for one.

New England Bouillabaisse for One

Sometimes you want a lovely little pot of seafood all to yourself. This clever take on a French classic takes no more than 30 minutes and is designed for exactly those times.

  • (1)
  • 10 M
  • 30 M
  • 4
Rows of peanut butter sandies dough balls with a cookie scoop placing another dough ball on the surface.

Peanut Butter Sandies

New York Times’ reporter Julia Moskin divulges the recipe for City Bakery’s Peanut Butter Sandies. You’re welcome.

  • (3)
  • 20 M
  • 50 M
  • 13
Two pieces of pan-seared fish fillet on a white plate with lemon wedges, a lime half, and parsley, to garnish.

Pan Seared Fish Fillet

Healthy isn’t necessarily boring or penance. This lovely and easy pan seared fish fillet with lemon and butter is so darn delectable, you’re going to completely forget it’s good for you.

  • Quick Glance
  • 10 M
  • 15 M
  • 0
A large stock pot filled with Southern greens with ham hocks and chopped onions.

Southern Greens with Ham Hocks

Quite simply, these are sturdy kale, collards, chard, and mustard greens are coaxed to enticingness by slowly simmering them with ham hocks or bacon, onions, and spices. A Southern classic reinvented.

  • Quick Glance
  • 45 M
  • 1 H, 45 M
  • 0
A red Dutch oven filled with beer-braised chicken with root vegetables on a wooden surface.

Beer Braised Chicken

Chicken is coaxed to incredible taste and tenderness in this stew of sorts made healthful with root vegetables. Simple to make. Complex in taste. Unforgettable all around.

  • (5)
  • 25 M
  • 1 H, 15 M
  • 25
A root vegetable latke topped with a dollop of applesauce.

Root Vegetable Latkes

An impressive and enticing use for healthy roots and tubers that, thankfully, doesn’t taste virtuous at all. In fact, it actually feels quite indulgent.

  • (1)
  • 45 M
  • 55 M
  • 2
A skillet filled with pan seared scallops cooked in butter

Pan Seared Scallops

Perhaps the easiest and most elegant dinner conceivable. Here’s how to cook your pricey (and worth every penny) sea scallops to perfection.

  • (4)
  • 10 M
  • 15 M
  • 27