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.

Pasta alla Norma on a white oval serving plate with a spoon resting on the side.

Pasta alla Norma

We’ve tasted a lot of pasta alla Norma recipes in our day, and we gotta say, after trying this one, we’re calling it quits on our search for the perfect recipe. Because this is it.

A baking sheet lined with parchment filled with 10 long, thin crispy cheese sticks.

Crispy Cheese Sticks

With a container full of this cheesy dough, you can roll out crisp bread sticks at a moments notice–but don’t say we didn’t warn you!

Roast pork chop with a halved, roasted apple, mashed potatoes, and kale.

Roast Pork Chops

This simple recipe turns out comfort food of the most refined order. Not bad for a one-pan Sunday supper.

Three caramel pear tarts on a wooden board.

Caramel Pear Tarts

Nothing says sassy like swapping pears for apples in the classic French tarte tatin. What can we say? We like to live on the edge.

A brown and white pottery bowl filled with bucatini all'Amatriciana, topped with pecorino and parsley.

Bucatini all’Amatriciana

All’Amatriciana—go on, roll that “r” like they do in Italy—means a spicy pasta sauce of tomatoes and pancetta or bacon. Prego.

A cast-iron skillet with 8 whole roasted onions with papery skins and creamy interiors.

Whole Roasted Onions

Plonk unpeeled onions on a baking sheet. Shove in oven. Come back later for achingly sweet, tender, mellow oniony goodness. Accept accolades. See how easy that was?

A white bowl filled with potato salad with dill, including quartered red-skinned potatoes, tossed with dill, scallions, and lemon zest.

Potato Salad with Dill

A simple little potato salad that packs a surprising punch of flavors, with no mayo needed. Tangy, zesty, and silky all at once.