Nash Chelly

I am a writer, video editor, and co-founder of Brimly, leading media production, editing articles, shaping visual storytelling, and co-hosting the "The Brimly Foodcast" each week.

Contact

About

articles

What I Cover

I work across Brimly’s media and editorial content, with a focus on video production, podcast editing, and written features. I produce and edit Brimly’s video and audio projects, contribute articles and guides, and help shape the site’s visual storytelling and technical direction. I oversee production workflows and creative execution behind the scenes to ensure content is polished and cohesive. In addition, I co-host the Brimly podcast, a weekly project that expands on the recipes and topics we publish on the site.

My Background

My background is in filmmaking and video production, and I work professionally in the film industry as an Emmy Award-winning editor alongside my role at Brimly. I’ve collaborated with production companies and creative teams on a range of projects, shaping stories through video and sound. As a co-founder of Brimly, I bring technical precision and editorial perspective to food, media, and storytelling. Across my work, I’m drawn to creative problem-solving, thoughtful execution, and building content that feels intentional and lasting.

Editorial Ethics

As a writer and editor at Brimly, I’m committed to producing thoughtful, accurate, and transparent content across food and media. My work follows Brimly’s editorial standards and writing principles, with a focus on clarity, integrity, and storytelling that readers can trust.

Contact Me

Email: nash @brimly.co

Favorite Videos

Videos

Lemon–Thyme Shortbread Squares

This is one of those recipes you don’t really expect to taste as good as it does. Lemon and Thyme together in a cookie sound a little out of left field, but honestly, it works so well. The flavors run deep. Get the full recipe here!

Read more →

Lemon Posset with Orange Liqueur

This elegant British dessert transforms just cream, sugar, and lemon juice into a silky, set custard with bold citrus flavor and a hint of Grand Marnier warmth. It sets beautifully in the fridge and feels like summer in a cup—impressive for guests but surprisingly simple with just a few ingredients and minimal technique required. Get the full recipe here!

Read more →

Gluten-Free Fudgy Brownies

This Gluten-Free Fudgy Brownie recipe quickly became one of those bakes we couldn’t stop coming back to at the Test Kitchen. Every batch comes out deeply chocolatey, perfectly balanced, and surprisingly reliable for a gluten-free, gum-free, soy-free bake. We kept making it just to see if it would fail, and it never did. These brownies don’t feel like a compromise, they feel like a win. Get the full recipe here!

Read more →

Gluten-Free Chocolate Chunk Cookies

This Gluten-Free Chocolate Chunk Cookie recipe has honestly been our favorite cookie we’ve made all year at the Test Kitchen. We keep making batches and we keep going through them because they’re just that good. These cookies are addictive in the best way, and there’s something about them that keeps you going back. Get the full recipe here!

Read more →

Brazilian Cheese Bread (Pão de queijo)

This naturally gluten-free Brazilian Cheese Bread (Pão de Queijo) is soft, chewy, and packed with cheesy flavor—no gums, no gluten blends, and no rising time required. Made with tapioca flour and blended in minutes, these rolls bake up with a crisp exterior and a stretchy, airy center. They’re easy to customize, freezer-friendly, and perfect for breakfast, snacks, or sharing. Full recipe and tips are up on the blog.

Read more →

Very Berry Crumble (Schlumpf)

This rustic skillet dessert turns tart blueberries and blackberries, into a golden, jammy and crisp dish with caramelized edges. Warm from the oven, it’s fragrant with berry sweetness and buttery depth ideal for cozy nights or elegant dinner parties alike. Serve it straight from the skillet with a scoop of vanilla ice cream or a dollop of whipped cream for a perfect textural contrast. Get the full recipe here!

Read more →