I have known Michele Scicolone for many years and been a huge fan of her work, as a matter of fact, such a huge fan I used to hire her to fill in for me on my Food Network show, “Cooking Live,” when I needed to be out of town. She is the author of a slew of Italian cookbooks, all very well researched and executed (she travels to Italy frequently) but just recently she turned her attention to a very timely subject – cooking in a slow cooker. She has written three books on the topic, “The Italian Slow Cooker,” “The French Slow Cooker,” and “The Mediterranean Slow Cooker.” We are making two recipes on the show, an Italian Pork Ragu and a Moroccan Spicy Meatball Tagine. Michele will also be sharing general tips about how to get the most out of your slow cooker.
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For a long time friends would ask me, when is your next trip to Italy? Now they know better and simply say, are you just arriving or just leaving? Ever since our honeymoon almost 40 years ago, my husband, wine expert Charles Scicolone and I have traveled to Italy several times a year, either to visit winemakers, research my books and articles, with groups on culinary tours, or simply to explore and enjoy. “As long as there is Italy, why go anywhere else?” Michele Scicolone A Fresh Taste of Italy
Cookbooks in Print
The Italian Vegetable Cookbook: 200 Favorite Recipes for Antipasti, Soups, Pasta, Main Dishes, and Desserts published March 2014
The Mediterranean Slow Cooker published January 2013, The French Slow Cooker published January 2012, The Italian Slow Cooker published January 2010, The Bistro Laurent Tourondel Cookbook (with Laurent Tourondel), 1,000 Italian Recipes, The Sopranos Family Cookbook (with Allen Rucker), Entertaining with the Sopranos (with Allen Rucker), Essentials of Italian Cooking, Mastering Pasta and Noodles, Savoring Italy, Italian Holiday Cooking, Pizza Anyway You Slice It!(with Charles Scicolone), Italian Holiday Cooking, A Fresh Taste of Italy, La Dolce Vita, The Antipasto Table
Culinary Tours Michele hosts private and small group culinary tours and cruises.
Articles Published in Magazines and Newspapers Prevention, Cooking Pleasures, Gourmet, Bon Appetit, The Wine Spectator, The New York Times, The Los Angeles Times, The Washington Post, Food & Wine, Family Fun, Redbook, Food Arts, and many others.
Cooking School Classes Michele teaches cooking, wine tasting (with her husband Charles Scicolone) and food styling classes at schools around the country and for private groups. Eataly, The New School Culinary Center, The Institute for Culinary Education (ICE), De Gustibus at Macy’s, Cooking by the Book, Sur La Table, Draeger’s, Ramekins, The James Beard Foundation, Kings Cooking Studios, Adventures in Cooking and others.
Lectures, Spokesperson, Television Appearances and Corporate Events Michele has lectured and appeared on panels at The Smithsonian Institute, Hofstra University, The Brooklyn Public Library, New York City Technical College, 92nd Street Y, The Greenbriar Writers Conference, and Henderson State University.
Michele has been a spokesperson for the Italian Trade Commission and the Williams Sonoma MasteringCookbook Series.
Television appearances include Cooking Live with Sara Moulton, Good Morning America, The CBS Morning Show, The Main Ingredient with Bobby Flay, Ciao, Italia with Mary Ann Esposito, Emeril Live, Real Simple and many others.
Restaurant Consultant Michele has been a menu consultant for restaurants in Manhattan, Brooklyn, and Phoenix, Arizona.
At Subaru we build vehicles like the versatile Outback, with Symmetrical All-Wheel Drive standard and plenty of cargo room, letting you fit more into your week and get the most out of every day. Because some of the most adventurous days fall in between the weekends.
For more than half a century, Maple Leaf Farms has provided the luxurious taste of duck to culinary adventurers everywhere. From the farm to the table, producing safe, high-quality foods in a thoughtful and responsible manner has been at the forefront. Maple Leaf Farms has preserved the ideas it was founded upon: contribution to local communities, responsibility for the environment, respect for others and insistence on high quality. Today, this fourth generation, family-owned company leads the market with innovative, value-added duck products of superior quality. In short, Maple Leaf Farms provides products for your family that it’s happy to serve its own with the goal of transforming ordinary dishes into lasting memories with the versatile flavor of duck.
EZRA’S Family has been producing Feta cheese in the Mediterranean region for more than 100 years. The recipes have been passed from generation to generation. This is the first time we introduce an authentic Mediterranean Feta cheese produced in the USA to the US consumers. Ezra’s Feta is creamy and smooth with a very authentic flavor. Unlike the traditional style feta which is very crumbly and in many cases sold as crumbled Feta, EZRA’S Feta is sold as chunks, sliced cubes that can be used in salads, sandwiches, pizza, pasta, baking, cooking and many other options. EZRA’S Feta is also available as a lite Feta with only 1.5g of fat per oz, but with all of the flavors and creaminess like the original. EZRA’S Feta is sold in a “Stay Fresh Cup” with brine to maintain freshness and flavors. The cheese is kept in a small basket in the brine that can be lifted and hung on top of the cup, out of the brine for convenient use. When finished enjoying the Feta you can lower it back into the brine to maintain freshness at all times.
Fairway for donating all the food | Chantal for the cookware | Le Creuset for the Dutch ovens | Wustoff for the knives | Boos for the cutting boards | Kitchen Aid for the appliances | Oxo for the small kitchen tools |