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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While you may not pay much attention to plastic bread clips, don't be so quick to throw them away. Here's how they can be reused for your next gathering.
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A boozy slush packed with citrus flavor is a summer creation that will have you salivating. Here's what you should know about this Thai jelly beer.
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With a delicious and comforting ingredients list and hassle-free preparation, pastel Azteca may be the ultimate weeknight casserole.
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Once you learn how to peel and select a dragon fruit, there are no boundaries on how to use it. Here's the lowdown on creating successful drinks and dishes.
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By toasting it, you can enjoy a slightly different flavor and a crunchier texture. Toasted nori has a nuttier taste and crumbles a bit more easily.
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Although a noodle soup may sound basic, Suan La Fen is anything but that with its hot and sour flavor and glass noodles. Here's what makes this dish so special.
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If your batch of beets takes longer to cook and lacks flavor, take advantage of this quicker method. Here's how this process guarantees tasty beets every time.
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Before you decide to toss out a whole carton, there is an easy trick to rescue bitter berries. Macerating your berries can transform a poor-tasting harvest.
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If you're looking for your basic roast chicken, the Bangladeshi Wedding style isn't what you'll expect. Here's how this dish delivers a robust flavor profile.
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Banana flowers are totally edible, but what do they taste like? Here's everything you need to know about banana flowers.
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Listen, we love a classic strawberry rhubarb pie. But when given the opportunity, rhubarb can really shine either by itself or with complementary pairings.
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When opening a new bag of M&M's, you may assume that pulling out a single candy should be referred to simply as 'an M&M.' But you would be wrong.
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Discover the nergi berry - a cross between a kiwi and a grape, packed with vitamins, and minerals. Find out how to source, store, and eat the superfood.
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Using an entire lemon for a batch of lemonade may be unheard of, but it's the norm for Turks. Here's how you can make this waste-free drink down to the pith.
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When traveling to Mexico, knowing how much to tip and when it's acceptable are necessary. Here are the cultural expectations for your dining adventures.
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Baking is hard, but there's one ingredient that will transform your desserts. Here's how to use mawa, the magic addition for bakery-style desserts.
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Candied carrots are the perfect side dish for any occasion from Easter dinners to summer parties. Learn how to make this treat without overcooking them.
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Struggling to drink enough water because it's bland? Research suggests pairing artichokes with water can trick your taste buds into sensing sweetness.
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When it comes to potlucks, providing plenty of separate serving utensils is the best way to prevent the spread of germs and protect your guests with allergies.
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Those pink sprinkles you see on sushi are called sakura denbu, and they're actually dried codfish flakes. Here's everything you need to know about sakura denbu.
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Trying to make sure we get the adequate amount of vegetables in our diets can be a struggle, but here's the easiest way to steam asparagus in the microwave.
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Crab rangoon is a popular dish, and also a common pick to make in one's own kitchen, but when doing so, it's important to not make this particular mistake.
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When it comes to your typical soda, you may not think to sprinkle it on other people. Here's how the Indian paneer soda switches it up with tradition.
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When it comes to shrimp, braising it in a savory caramel sauce may not be what you typically think of. Here's how the Vietnamese tôm rim does it.
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Discover the secret behind the delicious taste of Turkish tea - brewed using a unique two-pot device, the çaydanlık, for a perfect cup every time.
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Kumpir is Turkey's version of the baked potato, topped with delicious regional ingredients; here's the street food's history (and how to make at home).
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If your beans appear to have way too much liquid or you just prefer your baked beans to have a thicker consistency, there is a simple way to fix this.