Clarice Knelly
School
State University Of New York At Plattsburgh
Expertise
Eco-conscience Eating, Fusion Cuisine, Food Tourism
- Clarice is an experienced writer and editor, having served as Editor-in-Chief for a regional tourism magazine calld DoNorth.
- As a well-traveled foodie, Clarice loves finding the best local spots and will try anything twice.
- She spent a month living out of her car and road-tripping across the continental U.S.
Experience
Clarice has been a writer for many years, having a written radius that spans topics from business to environmentalism to tourism. She previously worked as Editor-in-Chief for a tourism magazine that covered an area of New York known as the Adirondack Coast. She also contributed to Planet Forward, a cutting-edge environmentalist publication based in Washington, D.C. In her free time, Clarice loves creating travel itineraries, consuming food blogs, or spending time outside.
Education
Clarice has a bachelor's degree in English and a minor in environmental science from SUNY Plattsburgh, a public college just south of the Québec border and nestled between Lake Champlain and the Adirondack mountains.
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 Clarice Knelly
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If you're ever forced to host your summer gatherings inside, you can still have your favorite fire-side dishes. You can even roast marshmallows in your oven.
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While some are busy making their way through the entire Starbucks menu, others have their eye on experiencing the more interesting locations if they can.
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If you want to recreate Publix's key lime pie at home, you won't need a secret ingredient. Rather, the key to this delicious pie is a simple add-on.
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For anyone who knows and loves the versatility of the sweet potato, let us introduce you to a variety that will take your cooking up yet another notch.
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This sticky and sweet dish is made from fried Japanese sweet potatoes, which are coated in a soy sauce-infused caramel sauce sprinkled with black sesame seeds.
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By dipping the contaminated brush into a serving bowl of BBQ sauce or leaving it on the table for guests, you're setting up your event to be a disaster.
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The Juicy Lucy is a Midwest cheeseburger phenomenon; two beef patties, oozing with melted cheese, and bursting with flavor. Try it yourself!
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Making elote can be a messy process. Slathering rounded corn cobs with a runny sauce and powdery ingredients can leave your kitchen in a disaster zone.
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Get excited in the produce aisle and come home with more fresh fruit than you can eat? Here's a better option than that tired old fruit salad you always make.
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Adding a spicy cajun seasoning blend or a handful of bold herbs, such as paprika and garlic powder, is one way to add a kick to this otherwise mild dish.
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Elevate your instant mashed potatoes to new heights with a surprising ingredient for a flavor-packed and creamy experience. Hint - the tap water ain't helpin'.
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Indulge in the perfect dessert companion: melted peanut butter sauce. Discover the secret ingredient and easy recipes for a silky, sweet, and salty delight.
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Savor the authentic flavors of tuna empanadas, a mouthwatering delight rooted in Spanish culinary traditions and packed with Iberian-inspired ingredients.
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While we often justify the weekend outing as quality time spent with loved ones, it's no secret that brunch has a reputation for being overpriced.
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For the next event you host, be sure to add Kentucky Benedictine dip to your table of appetizers. Here's what makes this sauce delectable and unique.
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To throw the perfect summer pig roast party, you need a proper spit to step up to the cooking game. Here's how you can find and select one for your needs.
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Many Starbucks go off-brand to celebrate their locales. In Turks and Caicos, you'll find a pastel pink Starbucks perfectly at home in the Caribbean atmosphere.
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Admittedly, slicing into avocados can be a bit intimidating for first-timers. Still we don't think avocado slicers are worth the price tag.
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In the Northeasternmost part of China sits the extremely cold Dongbei region. And it's impossible to know Dongbei cuisine without first trying guo bao rou.
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This classic Mexican agua fresca has seen many creative iterations over the years, but the original recipe continues to hold its own just as well.
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Chả giò is known for its crispy exterior and flavorful filling, but these aspects can be hard to achieve. Here's why this Vietnamese dish is difficult to make.
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The process of brining your pork chops for even just a few minutes can drastically decrease the risk of chewiness and add a lot of flavor.
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Cleaning most veggies is pretty straightforward, but to remove all of the grit from leafy plants, like leeks, you need to try this ice water trick.
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With a name like Santa Claus, this melon is worth being celebrated and jollied about. Here's what you can expect in flavor and how you can use it in recipes.
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Hailing from India, amchur powder is a must-have for flavorful Indian food. Here's a guide to amchur powder, the ground mango seasoning for rich meat dishes.
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Beef Wellington is pricey and time-consuming to make, and sometimes you really just want a tasty and filling sandwich instead of a full meal.
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While a microplane is great for zesting and grating many ingredients, for ginger, a ginger grater is best at getting the most out of this irregular-shaped root.