Ashlyn Frassinelli
School
George Washington University, Boston University
Expertise
Cheese, Beer & Spirits, Air Fryer Recipes
- In 2017, Ashlyn won the Boston University Julia Child Award for her memoir piece, "Family," which touched on the intersections of food and family in her life.
- She worked as a "beertender" for a local brewery while getting her master's degree.
- She also worked for José Andrés' nonprofit organization, World Central Kitchen, as a communications associate her senior year of undergrad.
Experience
Ashlyn is a freelance writer with a keen interest in all things edible. With an educational background in both journalism and food studies, she has been an avid writer and gastronome for over 10 years. Her pieces have appeared everywhere from self-published zines to online news outlets like Yahoo. While her most recent positions have been in marketing, food writing has always been her passion, and she's excited to write on the topics she loves best with Daily Meal.
Education
Ashlyn holds a bachelor's degree in journalism and mass communication, as well as a master's degree in gastronomy with a focus in food writing. She also holds two certifications from Boston University's Metropolitan College: one for cheese studies and one for beer and spirits. This combination of journalism training and food studies education helps her write informed articles on a medley of different subjects.
The Daily Meal’s content comes from an authoritative editorial staff that is dedicated to current and comprehensive coverage. With an aim to provide only informative and engaging content, our writers, editors, and experts take care to craft clear and concise copy on all things food-related, from news in the food service industry to in-depth explainers about what’s found in readers’ refrigerators, original recipes from experienced chefs, and more.
Our team also regularly reviews and updates articles as necessary to ensure they are accurate. For more information on our editorial process, view our full policies page.
Stories By Ashlyn Frassinelli
-
For an especially low-mess, low-maintenance weeknight dinner, avoid the skillet and the oven and try popping them into your Instant Pot for a delicious result.
-
No soy sauce, no problem! Keep this handy condiment in your kitchen and you can still pack a salty, umami punch in any dish you prepare at home.
-
Macaroni and cheese is arguably the ultimate comfort food. Adding a silky, velvety element to your mac's ooey-gooey cheese sauce is as easy as opening a can.
-
While classic gingersnaps are delicious, the small addition of a fresh ingredient takes these spicy little treats from tasty to downright irresistible.
-
Figuring out how much dressing to put on a salad may seem like a guessing game, but using a simple ratio can help to make it perfect every time.
-
Bring balance to your tuna salad recipe by adding a fresh and fruity ingredient. Find out which apples to add and why with this helpful tip.
-
If you're a fan of Olive Garden's all-you-can-eat salad, you probably love its signature dressing. Here's how you can take a bottle of that sauce home.
-
Every cooking vessel offers a different flavor to your food and some methods you may not have considered. Try smoking your meatballs for a new world of flavor.
-
Making sure your croutons stay crunchy is simple, and it all has to do with timing. Here is how to keep your croutons nice and crispy on top of any salad.
-
Tomato sauce is a classic partner to pasta that uses few ingredients, and can be a bit bland. Boost the flavor of your tomato sauce with this Italian condiment.
-
Classic Bolognese is a rich, meaty sauce that gets a lot of flavor from traditional seasonings. Take it up a level by adding a well-known but unexpected spice.
-
Air-fryer meatballs can be a delightful treat, but they can easily dry out from the high heat. To prevent this, add some ricotta to your meatball mixture.
-
Eggs Benedict -- that creamy, rich stack of eggs, Canadian bacon, and hollandaise sauce -- is lighter and brighter with this tiny, tangy addition to the sauce.
-
Autumn's chill ushers in a craving for warm comfort foods, including hearty, homemade soups. Use this nutritious fall favorite to add creamy thickness to soups.
-
Sweet potato casserole is a crowd-pleaser but you don't have to eat it all in one sitting. Following a few easy steps you can enjoy it out of the freezer later.
-
If you love the vinegary tang of coleslaw but want even more of that delicious puckery flavor, there's one ingredient that can make your dish stand out.
-
If you have leftover baked potatoes, you can bring them back to their original glory if you use a few key reheating tips including the right appliance.
-
Dropping some dried sheets of kombu into a liquid will cause the liquid around it to thicken. Unlike butter or heavy cream, kombu is low in calories.
-
When it comes to creating the perfect gravy, ingredients and technique matter. Try this tip for adding sour cream and see how big a difference it makes.
-
Cold weather means warm stew, but what if your protein isn't thawed? Did you know you can still make a delicious stew with that meat you forgot to defrost?
-
Walking the line between savory and sweet, cornbread can be cubed, oiled, and baked golden-brown for a crunchy topping that'll elevate even the simplest salads.
-
Mixing equal parts cranberry sauce with your favorite mayonnaise and a touch of pepper brings a pop of fruity acidity to an already delectable spread.
-
Using a box grater to get those long strips of potato will get the job done. But if you have one, now's the time to pull out the food processor.
-
This tomatillo-packed sauce is full of bright acidity and mild heat; using it instead of chicken stock will add fresh, tangy flavor to chili.
-
The combination of creamy, crunchy avocado toast with the rich Hollandaise sauce of eggs Benedict highlights the best aspects of both brunch classics.
-
The store has just announced a new line of Specially Selected holiday cheeses, perfect for filling out your fall and winter charcuterie boards.
-
Meatloaf is a comforting and classic dish, but sometimes it can be a little one-note. Here's how to lend some serious crunch to the situation.