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.

A partially shredded roast pork butt in a roasting pan with a cup of barbecue sauce and two forks.

Roast Pork Butt

Excuse us, but we’re too preoccupied stuffing our pieholes with roast pork butt to say anything. Hey, anyone seen the napkins?!

A skillet on a wooden board with a piece of salmon teriyaki in it and a metal spatula and two plates with salmon teriyaki and greens on the side.

Salmon Teriyaki

Teriyaki has become synonymous with an overly sweet and sticky sauce. That’s a shame. This easy salmon teriyaki recipe keeps things perfectly in balance.

A loaf of braided cinnamon bread drizzled with vanilla glaze resting on a wire rack.

Braided Cinnamon Bread

This Dutch oven braided loaf is swirled with cinnamon and topped with vanilla glaze and toasted pecans. It’s perfect anytime of the day, breakfast included.

A sliced steak chimichurri with a gravy boat filled with chimichurri on the side.

Steak Chimichurri

Chimichurri-induced happiness can be yours with this foolproof, fuss-free, Argentine-approved answer to what’s for dinner.

Coconut lime cookies drizzled with icing and garnished with lime zest on wax paper.

Coconut Lime Cookies

Think sugar cookie meets margarita. Or something like that. And just as difficult to stop at a single taste.

Three blue bowls of Instant Pot mac and cheese

Instant Pot Mac and Cheese

With three (yes, three!) types of cheese and an herbed bread crumb topping, this Instant Pot mac and cheese rivals any stovetop version.