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
-
It seems like chocolate could make anything taste good -- but an onion? Here's how this Philadelphia chocolatier's chocolate-covered onion tradition began.
-
Among Colorado's delicious regional dishes, the Pueblo chile holds special importance. Here's why this pepper is the pride and joy of the state's food scene.
-
If you've had the pleasure of biting into a pepperoni roll, you probably didn't thank a coal miner as your first point of action. Here's why you should.
-
While an open-flame cooking method can be easily replicated on any outdoor grill or burning fire, the kettle-style fire pit is most ideal. Here's why.
-
Bavarian cream can easily become filled with undesirable lumps, but there is a quick fix for this common problem -- and you need just one kitchen tool.
-
Smoothies are one of those foods that resist being put in a box. See why adding cooked meats can be an easy way to a balanced and healthy blend.
-
When it comes to plantains, they can be just as beneficial to eat unripe as well as ripe. Here's what you should look for when buying a batch of unripe ones.
-
Sure there's a beer for everyone, but the main appeal of visiting an izakaya may actually be the food.
-
While some may turn their noses up at this undoubtedly unique combo, it has become so popular that many pizza chains sell this popular variation.
-
It's the coloring of the transparent pie that sometimes confuses outsiders as it isn't truly transparent but sort of colorless due to its simple ingredients.
-
These days plantains are common in most grocery stores, but the cultures that have cooked them longest truly know how to enjoy them. See how tostones get made.
-
Every part of the U.K. has its own stew. Cawl is right up there.
-
If you typically stick to pan-searing your fish, you may have found it difficult to achieve that perfectly crispy skin. This easy trick with sugar should help.
-
When it comes to chutney, it's all about packing as much flavor into the mix. Here's why you should add gooseberries to make a perfect balance of sweetness.
-
These are the origins of Mexico's colossal burro percheron, the massive (and delicious) burrito that puts even the Mission burrito to shame.
-
Harvard beets might just be the way to get you to incorporate the root vegetable into your diet -- and the sauce will have you going for seconds.
-
Sauerkraut balls might bring to mind tangy German food, but this treat is a North Ohioan staple. Deep-fried and full of other inclusions, they taste great.
-
What is Kohuek? It's a beloved curd candy from Estonia that sweets fans need to know about.
-
What makes the Dorado style burrito different from all the others? Its cooking method -- though simple -- sets it apart.
-
Most people tend to love corn, but is it safe to eat the ubiquitous but quite delicious vegetable raw? The answer may end up surprising you.
-
What is Texas Trash Pie? The delectable Texan dish brings a new meaning to everything but the kitchen sink.
-
There is no shortage of great party dips to try, including hoagie dip, a Mid-Atlantic dish that seems to only be truly adored by just one state.
-
Saving your over-salted gravy may seem like a situation without a solution, but there's one sure-fire way to remedy it. Here's how you can balance it out.
-
How old is your tea? A few months? A year? Have you forgotten when you bought it entirely? This is the signal your tea has expired before you brew it.
-
Bagna Cauda: it's the melted anchovy dip roasted vegetables crave. Here's everything you could possibly want to know about the delicious dip, Bagna Cauda.
-
If you're looking for an easy four-ingredient dessert to serve after your Turkish soup course or tasty beef burek, look no further than fırın sütlaç.
-
With benefits for both flavor-seekers and stomach-ache-soldiers, it seems there's no good reason to leave fresh ginger out of your pantry.