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
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.
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.
Yuzu Chicken Piccata
Yuzu juice is a heavy-hitting pantry ingredient, imbuing even the simplest chicken cutlet dishes with intense fragrant-sour citrus character.
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.
Silken Tofu Stew With Clams and Zucchini
This gentle take on Korean soondubu jjigae will soothe adults and little ones alike.
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.
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.
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.
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.
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.
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.