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.

Six lemon and garlic chicken kebabs piled on an oval platter.

Lemon and Garlic Chicken Kebabs

Sorta astounding just how balanced the flavors are in these quick and easy skewers that take just a handful of everyday ingredients.

  • Quick Glance
  • 0
A cast-iron pan filled with skillet steak peperonata and two slices of toasted baguette.

Skillet Steak Peperonata

Wanna know how to stretch a single steak into supper for four without seeming skimpy? Your answer awaits.

  • (1)
  • 30 M
  • 45 M
  • 2
A yellow bowl filled with strawberry ice cream.

Strawberry Ice Cream

The tempered sweetness of this spectacular strawberry ice cream relies on in-season strawberries rather than obscene amounts of sugar for flavor.

  • (5)
  • 30 M
  • 1 H
  • 20
A plate and a bowl of asparagus risotto with a fork resting beside the bowl.

Asparagus Risotto

An easy and surprisingly light riff on traditional risotto that manages to maintain all the rich, indulgent, creamy goodness of the Italian classic.

  • Quick Glance
  • 0
Two Hog Island grilled cheese sandwiches in a skillet with some cheese melting from them.

Hog Island Grilled Cheese

This much-ballyhooed ‘wich from Hog Island Oyster Bar in San Francisco is stuffed with fromage blanc, Gruyère, Cheddar, and Havarti.

  • (1)
  • 10 M
  • 30 M
  • 12
A rectangular dish of easy chicken enchiladas with a spatula resting in the dish and a couple enchiladas on a grey plate beside it.

Easy Chicken Enchiladas

An uber-quick and less traditional approach to chicken enchiladas gets you a tasty dinner, weeknight or not. The secret? Your toaster oven.

  • Quick Glance
  • 45 M
  • 1 H, 15 M
  • 0
Two vegan chocolate cakes stacked on top of each other.

Vegan Chocolate Cake

No one will ever know it’s vegan…unless you tell them. All you’ll experience is chocolate through and through.

A partially sliced loaf of challah on a wooden cutting board.

Challah

As buttery and airy as brioche but with a far weightier responsibility than its breakfast chum, challah ensures a sweet new year in Jewish tradition. We’ll break bread to that.

  • (16)
  • 30 M
  • 3 H, 15 M
  • 40