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 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.
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Stories By Michelle Bottalico
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As delicious as they are visually stunning, these shrimp-stuffed zucchini boats boast Mediterranean flavors from parsley, Pecorino cheese, and grape tomatoes.
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These deviled eggs are inspired by their ancient roots, drawing on Mediterranean flavors like mint and pine nuts to add a twist to a classic party food.
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Savory French toast is delicious any time of day, and this flavorful version, inspired by classic cacio e pepe pasta, is topped with jammy roasted tomatoes.
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A cheesy baked pasta dish, manicotti is an indulgent comfort food. Make your next homemade batch of manicotti even better with our expert tips and tricks.
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A savory spin on a typically sweet treat, these fluffy muffins offer Mediterranean flavors via bright vegetables, feta cheese, and a healthy dose of olive oil.
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Gzik is a creamy Polish dish commonly made with farmer's cheese, and this recipe uses store-bought cottage cheese for an easier (but just as delicious) spread.
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While this piccata recipe would also work for chicken or veal, using flounder makes the bright and lemony dish extra light for a simple weeknight meal.
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The berbere spice mix in this split pea soup combines 11 whole and ground spices for a complex final flavor for this hearty, plant-based stew.
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As nutritious as they are delicious, these overnight chocolate peanut butter chia seed puddings make for a perfect start to a busy weekday morning.
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A fish dinner doesn't automatically mean simple filets, as evinced by this recipe for spicy tilapia burgers with a homemade, creamy cilantro-lime sauce.
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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.