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
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.
Recipes
Haemul Pajeon (Seafood Pancakes)
The classic Korean pancake, threaded with seafood and lots of scallions, has crispy edges and a kicky dipping sauce, making it a perfect drinking snack.
Recipes
Egg Drop Dumpling Soup
Short-cut favorites like boxed stock, frozen dumplings, and bagged spinach join forces in a twist on comforting egg drop soup that’s a breeze to make.
Recipes
Elote-Style Corn Soup
Frozen fire-roasted corn is a shortcut to smoky flavor and depth in a quick soup inspired by the flavors of the popular Mexican street snack.
Recipes
Spinach-Artichoke-Dip Pasta
Everything you love about the iconic party app—spinach and artichokes in a creamy, oozy sauce—transformed into a one-pot weeknight dinner.
Recipes
No-Knead Fougasse
If you’re a fan of Italian focaccia, give fougasse, its cousin from the South of France, a try. Its chewy texture and signature leaf pattern are irresistible.
Recipes
Sticky Chocolate Cake
In the Venn diagram of chocolate bakes, this recipe falls squarely in the middle of where brownie, molten chocolate cake, and chocolate soufflé meet.
Recipes
Miyeokguk (Korean Seaweed Soup)
For postpartum nourishment, birthday celebrations, and chilly days.
Cooking
The Soup I Ate for More Than 450 Days Straight
After giving birth to my daughter, miyeokguk was the brothy comfort I needed.