Hana Asbrink
Deputy Food Editor
Before joining Bon Appétit as its deputy food editor in 2022, Hana Asbrink contributed recipes and articles for outlets including NYT Cooking, Bon Appétit, and Food52, where she had a monthly online column and video series called 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.
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.
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.
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.
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.
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.
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.
Miyeokguk (Korean Seaweed Soup)
For postpartum nourishment, birthday celebrations, and chilly days.
The Soup I Ate for More Than 450 Days Straight
After giving birth to my daughter, miyeokguk was the brothy comfort I needed.
Tiramisu Snowball Cookies
Easy to make and easy to love, this one-bowl recipe has plenty of flair.
Teriyaki-Style Brussels Sprouts
Brussels sprouts get a high-heat roast (key for crispy edges and zero boiled-cabbage flavor) before getting tossed in a sweet soy glaze.
Green Beans With Almond Butter Sauce
Inspired by Japanese goma-ae and French almandine, this creamy almond butter–based sauce clings to steamed crisp-tender green beans for a speedy side dish.
Creamed Onions Alla Vodka
Think creamed onions but reimagined with the flavors of alla vodka sauce: tomato paste, heavy cream, Parmesan, and (yup, you guessed it) vodka.
This Cut of Beef Cooks in Seconds (Yes, Seconds)
It’s our deputy food editor’s go-to for quick noodle soups and rice bowls.
Shabu-Shabu Noodle Soup
Instant dashi and shaved beef provide both ease and deep flavor in this weeknight dinner spin on the Japanese-style hot pot.
Easy-to-Love Chicken Thighs and Couscous
Everyone needs a back-pocket chicken marinade, and this pantry-friendly version lives up to its name. Great both on the grill and under the broiler.
Spaghetti and Verrry Tender Meatballs
With a few time-saving tricks, spoon-tender meatballs can be yours in about an hour.
Hot-Smoked Salmon Noodle Salad
This cold soba noodle salad features green beans, radishes, soft baby lettuces, and a zesty vinaigrette punctuated with karashi, or hot Japanese mustard.
Creamy Sesame Pasta Slaw
Meet your new picnic go-to. This tangy-coleslaw-meets-creamy-pasta-salad features a nutty sauce inspired by Japanese goma, or toasted sesame, dressing.
Chicken Noodle Salad With Spicy Peanut Sauce
Cold, crunchy, spicy, nutty—this chicken noodle salad, featuring refreshing vegetables and springy noodles, is everything you want in a summer meal.
