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
-
Sweet pear and luxurious balsamic vinegar add an elegant touch to this simple, cheesy risotto.
-
Deeply savory, buttery caramelized onions don't need much else besides a tart to shine, but melty cheese certainly helps.
-
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.
-
Turn the ubiquitous fall squash into fried "rice" by pulsing it in the food processor and stir-frying it with tamari and colorful veggies.
-
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.
-
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.
-
Sabich isn't as well known as fellow Middle Eastern falafel and shawarma, but these vegetarian pita sandwiches absolutely should be.
-
Knowing how to make a breakfast sandwich is an essential skill for any hungry home cook. Use these tips to guide your morning meals with excellent techniques.
-
These vegan refried lentil nachos are every bit as flavorful and satisfying as traditional nachos, with savory lentils, cashew cheese, and plenty of toppings.
-
Looking to cook up a lobster dinner? We interviewed some lobster experts to show us the top 10 mistakes to avoid when buying fresh lobster.
-
This traditional Italian Sunday sauce couldn't be much simpler. With quality tomatoes and olive oil, you can make a pasta sauce to bring the family together.
-
These mini seafood pot pies have a creamy white roux while aromatics, white wine, and fish stock infuse more flavor into the seafood and sauce.
-
Crispy and charred on the outside with a moist, tender interior, full of healthy ingredients, these hearty beet and bean burgers are a sure crowd-pleaser.
-
Cottage cheese is more than just a health food. From smoothies to pancakes, we have 20 best ways to use cottage cheese that'll change your mind.
-
These butternut squash fries are seasoned with a blend of spices to complement their natural taste, served with a spicy, smoky, and citrusy chipotle sauce.
-
Potatoes play a big part in our favorite snacks and meals. Take note of these tips to bring home the best quality spuds for your favorite potato recipes.
-
This savory, vegetarian-friendly blend of mushrooms, almonds, and classic French herbs is perfect for a dinner party and even better on toast.
-
Inspired by the nostalgic orange dreamsicle, these triple-layered bars have just as much orange flavor as they do visual appeal.
-
This marinated mushroom antipasto salad is the perfect herb-infused appetizer.
-
If you've never tried turnips before, give these unsung root veggies a simple treatment of olive oil, herbs, and a good roast, and you'll be hooked.
-
You may want to compare this Italian tart to American zucchini bread, but it's not the same. It's more of a low, dense, moist cake that's not overly sweetened.
-
The humble mason jar has come a long way, and though it's great as glassware and a centerpiece, it still holds many great uses in the kitchen for cooking.
-
Parmesan is the kind of cheese that seems irreplaceable in so many notable dishes, but if you're out, these substitutes will work just fine.
-
Think of your store-bought frosting as a blank canvas, and with these tips, you can elevate it to the same level as the delicious homemade stuff.
-
If you've only tried store-bought pesto, rest assured making pesto isn't difficult to make at home, and your extra effort will be rewarded.
-
Making pesto by hand with fresh ingredients will reward you with sensational aroma and flavor you didn't know you were missing.
-
From chimichurri to zesty salsa verde, green sauce is delicious. Join us as we embark on a flavorful journey with these 19 must-try green sauces.