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.

An overhead view of a glass of blueberry kale smoothie with a straw and some blueberries and kale scattered around the glass.

Blueberry Kale Smoothie

Tastes like “bananas and blueberries and creamy icy summertime.” That’s what folks are saying about this spectacularly simple smoothie that has made converts of even avowed kale loathers.

  • Quick Glance
  • 5 M
  • 5 M
  • 2
A cook demonstrating how to grill asparagus with several rafts of asparagus spears connected with wooden skewers.

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
A person sitting in front of a plate of blackened grouper with peach jalapeño salsa.

Blackened Grouper with Peach Jalapeño Salsa

Remember the blackening craze in which EVERYTHING was baptized with a rock-your-world spice mix? This is one of the best expressions of it. And its on the table in half an hour.

  • Quick Glance
  • 30 M
  • 45 M
  • 0
Pieces of bayou fried shrimp in a paper towel-lined bowl.

Bayou Fried Shrimp

Say the word “bayou,” and we conjure romantic notions of swampy marshlands and, natch, Cajun fried shrimp.

  • (1)
  • 45 M
  • 1 H
  • 14
Four grilled pork skewers on a white plate with a bowl of lemon wedges and dried oregano beside the skewers.

Grilled Pork Skewers

Quick! Easy! Delicious! Everyday ingredients! Very few dishes to wash! These pork skewers genuinely deliver on those oft overused promises. Swear.

  • Quick Glance
  • 30 M
  • 4 H, 40 M
  • 0
A salt-baked red snapper with all the flesh removed from the bones and a broken salt crust and knife beside the fish skeleton.

Salt-Baked Red Snapper | Lubina a la Sel

Bury a whole snapper in a heap of wet salt. Shove it in the oven. Then forget about it. Your reward for so little effort? The sweetest, most tender fish you’ll ever experience.

  • (1)
  • 20 M
  • 1 H
  • 6
A frosted brown sugar pound cake on a white plate on a cloth-covered picnic table.

Brown Sugar Pound Cake

This rich, buttery, unabashedly sweet Southern tradition is a twist on a classic and becomes even more indulgent with a heavy-handed drizzle of caramel glaze.

  • (3)
  • 30 M
  • 1 H, 40 M
  • 8
A whole smoked pork shoulder.

Smoked Pork Shoulder

With its simple and soulful dry rub and foolproof instructions, this smoked pork butt means no more standing in line ever again for takeout ‘cue. Here’s how to make it at home.

  • (4)
  • 1 H, 15 M
  • 22 H
  • 30
Pieces of perfectly grilled fish made with the technique explained in 'how to grill fish', on a rimmed baking sheet with a metal spatula.

How To Grill Fish

Scared of fish? We understand. Actually, it’s not the fish that scares most folks. It’s the cooking of said fish. Not anymore.

  • Quick Glance
  • 10 M
  • 25 M
  • 2