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.

Two girls sharing a chocolate cookie decorated with sprinkles.

Chocolate Cookies

Sometimes cookies are so amazing your instinct is to keep ’em all to yourself but you find yourself simply not being able to resist sharing them with loved ones. These are them.

  • (1)
  • 20 M
  • 1 H
  • 2
Two pieces of breaded fish fillets sprinkled with salt on a grey plate with a portion of steamed broccoli and a fork.

Breaded Fish Fillets

Done in just 30 minutes, made with recognizable ingredients, and your kids will never know the difference. Who loves you?!

  • Quick Glance
  • 30 M
  • 30 M
  • 0
Two whole roasted cauliflower heads on a rimmed baking sheet with a glass jar of dressing and a spoon resting inside it.

Whole Roasted Cauliflower

So novel to serve (and so delicious to eat) that you, as well as any finicky eaters at your table, might just forget any prior bland experiences you may have had with cauliflower.

  • Quick Glance
  • 10 M
  • 1 H, 10 M
  • 0
A pork loin roast with paprika on a foil tray

Pork Loin Roast with Paprika

This simple weeknight supper recipe requires only that you rub some spices on a hunk of pork, shove it in the oven, and not forget about it.

  • (1)
  • 25 M
  • 12 H
  • 6
Cooked pieces of chicken shawarma and wedges of red onion on a rimmed baking sheet.

Chicken Shawarma

Permeated with an enticing and sorta (but not intimidatingly) exotic blend of spices, these chicken thighs and tender roasted onions and couldn’t be easier.

  • Quick Glance
  • 25 M
  • 3 H, 5 M
  • 2
An oval platter filled with homemade spaetzle.

Homemade Spaetzle

Spaetzle is like homemade pasta but without all that fussy rolling out, which makes it as easy as it is satisfying. Not to mention cheap as can be.

  • Quick Glance
  • 10 M
  • 25 M
  • 4
A piece of cooked miso cod in a stainless steel skillet that is resting on a white board next to an orange napkin.

Miso Cod

This five-ingredient fix, a restaurant classic as well as a simple weeknight supper, will have you practicing your acceptance speech.

  • (7)
  • 15 M
  • 25 M
  • 16
Three pieces of steamed halibut with ginger and scallions on a blue rectangular plate with chopsticks on the side.

Steamed Halibut with Ginger

An elegant and easy riff on a classic Chinese technique that’s ideal for the fish-averse given that it’s quick and almost effortless.

  • Quick Glance
  • 20 M
  • 20 M
  • 0
A sliced beef braised in Barolo, garnished with thyme sprigs, on a bed of mashed potatoes.

Beef Braised in Barolo

Cold outside? Baby, come inside where there’s beef slowly braising in a heady mix of Italian red wine, garlic, tomatoes, thyme, and rosemary.

  • (7)
  • 1 H, 40 M
  • 5 H, 10 M
  • 14