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.

Four roast chicken thighs with lemon in a cast-iron skillet set on a wooden board with a meat fork resting beside it.

Roast Chicken Thighs with Lemon

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Shatteringly crisp skin. Tender, juicy meat. And pan juices you’re gonna wanna sop up or soak up rather than let a drop go to waste.

  • Quick Glance
  • 15 M
  • 40 M
  • 0
A skillet cheeseburger with arugula and a pile of fries on a white plate.

The Skillet Cheeseburger

updated posted by

There’s no scarcity of seductiveness in this Seattle-style redux of a classic cheeseburger. The secret’s in the super melty cambozola cheese and the slathering of bacon jam. (Bacon jam!)

  • Quick Glance
  • 10 M
  • 20 M
  • 2
A white oval platter topped with fresh mozzarella with roasted stone fruit and toasted bread pieces.

Mozzarella with Roasted Stone Fruit

updated posted by

Sensual. Sumptuousity. Sexy. Just a few of the lovely words we’re hearing in conjunction with this stunner of a summer supper. Can’t quite be described. Just experienced.

  • Quick Glance
  • 20 M
  • 40 M
  • 0
A large bowl filled with grilled panzanella, with cherry tomatoes, torn bread, and basil leaves.

Grilled Panzanella Salad

updated posted by

This brashly untraditional panzanella grills the bread so you can dispense with waiting for stale bread. Still frugal. Still stunning. Still more than the sum of its parts.

  • (3)
  • 20 M
  • 45 M
  • 14
A person mashing avocado into a bowl of easy guacamole on a table with salt, avocado, cilantro, lime, and chiles.

Easy Guacamole

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Easy as heck, this guacamole takes a minimalistic approach that keeps ingredients to the essentials yet doesn’t disappoint. Sorta tricky to come by that these days. And yet here we are.

  • (1)
  • 15 M
  • 15 M
  • 14
A plate of seared scallops with grilled sweet corn salad, sliced red onion, and watercress.

Scallops with Grilled Sweet Corn Salad

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Sweet sea scallops jumbled with even sweeter summer corn piled atop peppery greens. Simple. Virtuous. And satiating in a way most salads aspire to be but, sadly, are not.

  • Quick Glance
  • 20 M
  • 35 M
  • 0
Two red tropical fruit popsicles on a plastic tray.

Tropical Fruit Popsicles

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Remember making popsicles in paper cups as a kid? These taste just as compelling as the ones back in the day. But with no fake ingredients. And no fancy popsicle molds required.

  • Quick Glance
  • 25 M
  • 4 H
  • 2
A sliced steak chimichurri with a gravy boat filled with chimichurri on the side.

Steak Chimichurri

updated posted by

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

  • (1)
  • 20 M
  • 2 H, 50 M
  • 2
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