Michelle Bottalico
School
American University, Dickinson College
Expertise
Italian Food Culture, Vegan Cooking And Nutrition, Food Photography
- Michelle combined her love of writing and food to publish a funny and informative blog during her years in Italy that focused on travel in Italy, Italian dishes (especially homestyle cooking), ingredients, cooking methods, food history and culture, and the Italian food immersion experience.
- She was invited to join a group of ten food photographers, videographers, and bloggers for a week of tasting and documenting the food in the city of Cariati and the surrounding region of Calabria in Italy.
- She had the pleasure of chatting with best-selling Italian cookbook author Lydia Bastianich at a food event while photographing her for a local newspaper when working as a reporter and photojournalist in New Jersey.
Experience
Michelle has over 14 years of experience working in language-related fields. She started her writing career in 2004 as a reporter for Cape May, New Jersey's weekly newspaper while also working as a photojournalist for a daily newspaper in South Jersey. Since 2011 she has worked as an Italian to English translator, editor, private ESL teacher, and a tutor of both English writing skills and the Italian language. She enjoys combining her love of food writing with food photography projects.
Education
Michelle has a bachelor's degree in English from Dickinson College in Carlisle, Pennsylvania.
Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.
We strive to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day; cooking tips, tricks, and trends; or reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.
Stories By Michelle Bottalico
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The world is full of delicious toppings. These are 19 international condiments that deserve a spot on your pantry shelf and topping your next meal.
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In this elegant treatment of a humble vegetable, turnips are simmered in saffron-infused milk until golden and topped with crunchy buttery ground almonds.
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Looking for the best vegan pasta sauces that's also decadently creamy? We taste-tested some of the most popular to guide you to our favorites.
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If you love fries, switch things up with this baked avocado fries recipe - though they're oven-baked, you can also make these fries in the air fryer.
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The surprising ingredient in this honeyed pomegranate bread? Mashed pear, which adds extra moisture and sweetness. Toasted cashews supply texture and crunch.
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You can make a delicious and nutritious green juice out of a number of different leafy greens -- but which ones actually taste the best?
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Marinated tofu, fried till crispy and wrapped in pita with fresh veggies and zesty tahini dressing, makes a tasty, satisfying plant-based version of shawarma.
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What better pairing is there than tomato soup and grilled cheese? Check out the store-bought tomato soup brands you should add to your cart.
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Elegant heart-shaped puff pastry tartlets, with sun-dried tomatoes, Asiago cheese, and basil, are tender, crispy, and the perfect Valentine's Day appetizer.
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Whether you love or hate this cruciferous veg, it's really easy to ruin a perfectly delicious broccoli dish ─ even if it's as simple as the way you chop it.
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Our recipe for this completely plant-based paella brims with vegetable goodness and contains helpful tips for getting the characteristically crispy crust.
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The blackening spice blend used in the shrimp marinade is only one delicious aspect of this customization-friendly recipe for make-at-home burritos.
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Mushroom Bourguignon is a hearty vegetarian version of the French classic: all the flavor of the original but requiring a fraction of the time to prepare.
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Overnight oats offer an ideal breakfast for busy mornings and on-the-go eating. This recipe augments a customizable base with pears, banana, and raisin.
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If your taco night is in need of a shake up, chunks of garlicky fish topped with a refreshing grapefruit salsa makes for a creative departure from the norm.
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Minestra verde is an Italian soup packed with dark leafy greens. This recipe for Italian green soup is nutritious, flavorful, and entirely plant-based.
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This vegetarian breakfast casserole features delicious winter vegetables alongside caramelized onions, goat cheese, and rosemary for a flavorful morning boost.
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This recipe for roasted bok choy with crispy tempeh gets its flavor from a spicy-sweet-salty marinade that coats both the vegetable the plant-based protein.
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This baked frittata with sweet potato and greens is rounded out with leeks, feta, and rosemary for a one-pan meal that is quick, nutritious and full of flavor.
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Sometimes, jar lids can seem downright impossible to open, but don't give up just yet. Try one or more of these hacks to help you open the most stubborn jars.
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Garlic butter can be made with as little as two ingredients, but why stop there? We present numerous ways to spice up this spreadable delight.
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Sweet pear and luxurious balsamic vinegar add an elegant touch to this simple, cheesy risotto.
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Deeply savory, buttery caramelized onions don't need much else besides a tart to shine, but melty cheese certainly helps.
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Throughout the world, red sauces range from mild to spicy and feature local ingredients. Here's a list of global red sauces that are worth trying at least once.
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Turn the ubiquitous fall squash into fried "rice" by pulsing it in the food processor and stir-frying it with tamari and colorful veggies.
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This sun-dried tomato and spinach ravioli recipe is flavorful and vivid green. Sun-dried tomatoes add a bright red pop of color once the ravioli are cut open.
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This plant-based shakeup on a timeless winter holiday classic could become your new go-to green bean casserole, especially with the addition of cauliflower.