Hana Asbrink
Deputy Food Editor
Before joining Bon Appétit in 2022, Hana contributed recipes and articles for outlets including NYT Cooking and Food52, where she hosted and wrote the monthly video-article companion series Weeknight Wonders. Previously, Hana was the executive editor of Chowhound and a senior editor at Food52. After getting her master’s in journalism at Northwestern University, Hana worked at media outlets including Bloomberg News, People.com, Tasting Table, and InStyle.com. She attended the French Culinary Institute and has cooked in the kitchens of The Martha Stewart Show and Jean-Georges’s ABC Kitchen. Hana calls New York City home. hanaasbrink.com
Recipes
Speedy Chicken Stroganoff
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
The Party Workhorse That Will Upstage Them All This Holiday Season
Here's how to turn your favorite winter drink into a festive holiday beverage with the Ninja SLUSHi™ Max.
Recipes
Peppermint Black-and-White Cookies
A riff on the New York classic black-and-white cookie, featuring refreshing peppermint extract and a sprinkle of festive crushed candy canes.
Bon Appétit and Hilton Head Island Celebrate the Tastes and Culture of the Lowcountry
On an unseasonably blustery fall day in New York, a small group gathered to share a meal celebrating the flavors and spirit of Hilton Head Island. It was co-hosted by Andrew Carmines, president of Hudson’s Seafood House on the Docks, and yours truly, in the Bon Appétit Test Kitchen’s dining room. Carmines was joined by his lovely wife, Erin, who is also his business partner at their family-owned business.
Cooking
Iced Soba Noodles Cool Me From the Inside Out
It’s instant refreshment on the stickiest of summer days.
Recipes
Zaru Soba (Cold Buckwheat Noodles)
Cool off with this easy zaru soba recipe: a Japanese dish of chewy buckwheat noodles served with chilled mentsuyu dipping sauce, daikon, nori, and scallions.
Lifestyle
My Date Is a Dud! Can the Bartender Save Me?
A pro bartender answers your questions about the unspoken rules of bar etiquette
Shopping
Meet the New Generation of Instant Foods
Complex dark roast coffee in a tube, gut-friendly instant oatmeal, two-minute seaweed soup, and more
Recipes
Happy Fridge Salad
The citrus juice and sherry vinegar in the dressing work hard to tenderize the hearty kale and crunchy broccoli slaw as they sit in the fridge.
Recipes
Chicago-Style Pigs in a Blanket
Everyone’s favorite pigs in a blanket goes Chicago-style, complete with celery salt, poppy seeds, and a cheeky cornichon.
Recipes
Spicy Shrimp Endive Spears
Cooked frozen shrimp defrost quickly to become a spicy shrimp salad that you can easily dollop onto endive spears. A new party favorite.
Recipes
Cheesy Green Curry Palmiers
Puff pastry is a reliable party staple. Just defrost, fill with a cheesy green curry blend, roll up, and bake off into savory palmiers.
Recipes
Maple-and-Bacon Fall Chopped Salad
This seasonal chopped salad features roasted squash, bacon, walnuts, hard-boiled eggs, cheddar, apple, and kale tossed in a sweet maple vinaigrette.
Recipes
Turkey Laksa Noodle Soup
Packed with shrimp, bean sprouts, and tofu puffs, this Malaysian-style laksa noodle soup is the revivifying post-holiday balm you’ll crave.
Recipes
Yuzu Chicken Piccata
Yuzu juice is a heavy-hitting pantry ingredient, imbuing even the simplest chicken cutlet dishes with intense fragrant-sour citrus character.
Cooking
This Hot Zucchini Soup Will Keep You Cool—Really
This month’s Feel-Good Food Plan is full of reviving recipes, plus some bug bite relief.
Recipes
Silken Tofu Stew With Clams and Zucchini
This gentle take on Korean soondubu jjigae will soothe adults and little ones alike.
Recipes
One-Pot Salmon and Shiitake Rice
It doesn’t get easier than this salmon and shiitake mushroom mixed rice dish that comes together in a single pot. Don't forget the scallion seasoning sauce.
Recipes
Spaghetti With Clams and Sun Gold Tomatoes
Juicy Sungold tomatoes add a pop of acidity to these saucy noodles and fresh clams. Don’t be shy with the basil—it makes the dish taste like summer in a bowl.