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