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, 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.

A white bowl of French lentil soup, topped with ribbons of chard.

French Lentil Soup

Hearty, healthy, comforting as heck, and it comes together in a single pot and makes ample leftovers to see you through the rest of the week.

  • Quick Glance
  • 40 M
  • 1 H, 30 M
  • 0
A pile of beet and sweet potato root vegetable chips.

Root Vegetable Chips

Eating your veggies just got exponentially more enticing (and less expensive!) with this DIY alternative to those irresistible Terra root vegetable chips.

  • Quick Glance
  • 20 M
  • 2 H, 40 M
  • 0
A cast-iron skillet with four cooked chicken apple sausages inside.

Chicken Apple Sausage

Seriously, it’s so easy to make your own sausage. Insanely easy. And holy heck, does it taste phenomenal. No meat grinder required.

  • 25 M
  • 45 M
  • 17
A loaf of ciabatta, sliced, and filled with large air holes

Ciabatta

Every once in a while, along comes a loaf of bread that’s so rustic, so memorable, it ruins every other bread experience. Here’s that loaf.

  • 30 M
  • 4 H, 20 M
  • 295
A brown ceramic bowl filled with Portuguese fish chowder, made with fish, potatoes, chouriço, tomatoes, and cilantro.

Portuguese Fish Chowder

An intoxicatingly aromatic Portuguese classic that’s a tomato-based combo of stew and soup and chowder made of fish, potatoes, and chorizo.

  • 30 M
  • 2 H, 15 M
  • 4
Several halves of tomato Provençal on a parchment-lined rimmed baking sheet.

Tomatoes Provençal

Is there anything as sweetly satisfying as heirloom tomatoes eaten raw over the sink? Probably not. But when you tire of that, there’s always this deeply satiating tactic.

  • 10 M
  • 40 M
  • 14
A platter with several crab cake burgers topped with tomato in a soft roll.

Crab Cake Burgers

Fresh crab necessitates only Old Bay and very little in way of other ingredients. That’s exactly what you’ll find here.

  • Quick Glance
  • 30 M
  • 45 M
  • 0
Three ears of grilled Mexican-style street corn slathered with lime mayo and sprinkled with cilantro, cheese, hot sauce

Mexican-Style Street Corn

Does it get any better (or more like you’re vacationing south of the border) than grilled corn slathered with lime mayo, cheese, cilantro, and hot sauce? Nah.

  • Quick Glance
  • 20 M
  • 35 M
  • 2
An oval platter topped with a tangle of spaghetti and raw tomatoes with a fork and spoon resting in the pasta.

Spaghetti with Raw Tomatoes

Summer at its simplest, not to mention it’s most splendid, seeing as how five minutes of effort yields a meal that rivals round-trip tickets to Italy.

  • 20 M
  • 50 M
  • 33
A white serving bowl filled with sauteed spinach and bread crumbs.

Sautéed Spinach with Bread Crumbs

That frugal Italian trick of adding buttery bread crumbs to just about anything to make it more enticing works its considerable charms here. Swoon.

  • 20 M
  • 20 M
  • 2
Two glasses of bachelor's jam liqueur with a large jar of bachelor's jam in the background.

Bachelor’s Jam

This boozy mix of in-season fruits steeped in sugar and liquor extends the season for ephemeral stone fruits. Amen to that.

  • Quick Glance
  • 30 M
  • 30 M
  • 16
Pieces of grilled chicken with balsamic vinaigrette cooking on a grill, being turned with a pair of tongs.

Grilled Rosemary-Garlic Chicken

Folks are calling this grilled chicken thighs with arugula salad “wonderful” and “perfectly balanced” and “restaurant quality.” Sorta enticing, yes?

  • 25 M
  • 1 H, 30 M
  • 4
A rimmed baking sheet spread with a thick layer of homemade tomato paste.

Homemade Tomato Paste

Never again tussle with that teensy tin can that always contains too much or too little paste for your recipe. Nope. Never again. Not with this mellow, caramelized homemade conserva.