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
- 6
Linda Pacchiano, Recipe Tester
A list of all the recipes Linda Pacchiano has tested.
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.
Hershey’s Chocolate Cake Redux
Forever? Completely? Sounds like words used only in conjunction with things that inspire lasting love. Like this cake.
- 20 M
- 55 M
- 275
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
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
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
How to Grill Asparagus
Never again curse as your pricey spears of asparagus fall between the grill rack into oblivion. All you need is this simple trick.
- Quick Glance
- 10 M
- 20 M
- 0
Broccoli Cheddar Quiche
“As perfect as perfect can be.” And “A pretty killer combination of broccoli and Cheddar.” That’s what folks are saying about this quiche recipe. We think you’ll agree.
- 25 M
- 1 H, 15 M
- 8
Stuffed Broiled Mussels
Elegant. Easy. Inexpensive. Just three of the many reasons you’re going to want to make this little keeper of a recipe over and over and over again.
- Quick Glance
- 20 M
- 40 M
- 0
Braised Brisket with Red Wine and Honey
Sweet and tangy and fall-apart tender. That’s what we think of this crowd-pleasing braised brisket that makes us go weak in the knees.
- 25 M
- 5 H
- 12
German Potato Salad
Classic German comfort food made with a hot and tangy vinegar dressing and and crisp bacon. Here’s how to make it.
- 30 M
- 1 H, 10 M
- 7
Roast Chicken with Citrus
The words “orange chicken” used to make us think of gloppy Chinese takeout—until we tried this orange chicken.
- 40 M
- 2 H, 40 M
- 15
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.
- 45 M
- 1 H, 45 M
- 14
Broccoli Rabe with Balsamic Brown Butter
Think you don’t like broccoli rabe? Think again. We defy you to try this butter-blasted kin to broccoli and not be converted.
- 10 M
- 15 M
- 4