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
Spicy Kimchi Sujebi
Fiery kimchi stew with chewy hand-torn noodles is Korean comfort food at its finest.
Cooking
The Korean Flavors of My Youth Star in These Party-Ready Recipes
Not fusion, but not not fusion.
Recipes
Juicy Chicken-Fried Steak With Creamy Gravy
A touch of cornstarch ensures a crisp coating for these shallow-fried cutlets.
Recipes
Soy-Garlic Popcorn Chicken and Rice Cakes
Crispy bite-size chicken and chewy rice cakes are made downright irresistible with a sticky, sweet, garlicky glaze.
Recipes
Gochujang Sloppy Joes
When it comes to sloppy joes, the sloppier the better. Smoky-sweet Korean gochujang lends a hum of heat to this version.
Recipes
Soy-Braised Brisket
This hearty crowd-pleasing roast is a mash-up of two beloved culinary staples: tender Jewish brisket and sweet-savory Korean braised short ribs known as kalbi jjim.
Recipes
Shrimp Scampi Udon With Doenjang Butter Sauce
An Italian American favorite gets an Asian spin with chubby udon noodles and a dab of assertive Korean doenjang in the garlicky soy-butter sauce.
Recipes
Miso White Chocolate–Macadamia Cookies
Chewy chocolate chip cookie lovers: Here’s another to love. Bolstered by brown butter, macadamia nuts, and miso, it’s got depth, balance, and personality.
Recipes
Furikake-Ranch Snack Mix
Like all good snack mixes, this one is a reliable crowd-pleaser, hitting all of the sweet and salty notes. Plus, it’s wide open to swaps and modifications.
Recipes
Dakjuk
This deeply comforting Korean chicken-and-rice porridge makes a quick and cozy meal any time of day.
Recipes
Kimchi Quesadillas
Is there ever a bad time for a quesadilla? This one is easy, cheesy, and the ideal use for that jar of kimchi that’s been hanging out in the fridge.
Recipes
Arroz Verde With Spiced Mushrooms
Inspired by irresistible pollo a la brasa (Peruvian rotisserie chicken), this dish uses spiced mushrooms as a vegetarian swap—an ideal topping for herby rice.
Cooking
Why I Always (Always) Keep a Box of Gnocchi in My Pantry
A fuss-free, sheet-pan dinner is reliably within reach.
Cooking
This Pomegranate-Glazed Duck Puts Roast Turkey to Shame
Almost as easy as chicken, and with way more flavor.
Recipes
Sheet-Pan Gnocchi With Soy-Dressed Mushrooms
Skip the boil on pantry-friendly, pre-packaged gnocchi. Roast them and you’ll be richly rewarded with a chewy-on-the-inside, crisp-on-the-outside texture.
Recipes
Pomegranate-and-Honey-Glazed Duck With Rice
A whole roast duck is a glorious sight—and as easy as roasting a chicken. This one has a tangy-sweet lacquer and rice made from its drippings to serve alongside.
Recipes
Creamy Lemon Pappardelle With Crispy Prosciutto
This easy garlicky cream sauce comes together faster than your pasta takes to cook.
Cooking
Trader Joe’s $2.49 Pappardelle Is My Weeknight Go-To
It keeps in the pantry, cooks up in no time, and is delightfully chewy.
Recipes
Zhug-Marinated Chicken Thighs
Store-bought zhug and your broiler are the shortcuts to juicy, charred chicken without a grill.