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
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.
Restaurants
This Restaurant's Chewy Chilled Noodles Are About More Than Staying Cool
Oiji Mi’s unforgettable chili lobster ramyun aims to challenge diners’ perceptions of Korean food.
Cooking
This Spicy Potato Salad Hinges on a Trader Joe's Shortcut
Enjoy it warm, cold, or at room temp.
Recipes
Spicy Caesar Potato Salad
Part Caesar, part patatas bravas, and supremely likeable, thanks to a sassy dressing with a clever shortcut.
Cooking
Summer Corn Rice
Cooking sushi rice in a bath of kombu, fresh corn, and savory soy sauce is a recipe for summer success.
Recipes
Toast Skagen (Swedish Shrimp Toast)
Hits of crème fraîche, lemon zest, and dill will guarantee you a rich and zingy shrimp toast.
Culture
My Electric Griddle Is the Best 90s Throwback
Until I can have parties again, this griddle is how I'm throwing down.
Cooking
Spinach Namul Is How I Eat A Whole Bunch of Greens in One Sitting
Nearly any vegetable can benefit from this classic Korean treatment.
Cooking
Sushi Bake Is the Lockdown Trend I’ll Never Stop Making
Good for dinner at home now, great for (eventual) potlucks in the future.