Hana Asbrink
Deputy Food Editor
Before joining Epi and Bon Appétit in 2022, Hana regularly contributed to NYT Cooking, Food52, and more. As a former senior editor of Food52, she hosted the monthly series Weeknight Wonders and wrote its companion column for the website. Previous work includes acting as executive editor of Chowhound; being a team member at Bloomberg News, People.com, Tasting Table, and InStyle.com; and cooking in the kitchens of The Martha Stewart Show and Jean-Georges’s ABC Kitchen. Hana holds a Master of Science in Journalism from Northwestern University, attended the French Culinary Institute, and calls New York City home. hanaasbrink.com
Happy Fridge Salad
The citrus juice and sherry vinegar in the dressing work hard to tenderize the hearty kale and crunchy broccoli slaw as they sit in the fridge.
Spicy Shrimp Endive Spears
Cooked frozen shrimp defrost quickly to become a spicy shrimp salad that you can easily dollop onto endive spears. A new party favorite.
Cheesy Green Curry Palmiers
Puff pastry is a reliable party staple. Just defrost, fill with a cheesy green curry blend, roll up, and bake off into savory palmiers.
Chicago-Style Pigs in a Blanket
Everyone’s favorite pigs in a blanket goes Chicago-style, complete with celery salt, poppy seeds, and a cheeky cornichon.
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.
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.
Yuzu Chicken Piccata
Yuzu juice is a heavy-hitting pantry ingredient, imbuing even the simplest chicken cutlet dishes with intense fragrant-sour citrus character.
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.
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.
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.
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.
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.
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.
Miyeokguk (Korean Seaweed Soup)
For postpartum nourishment, birthday celebrations, and chilly days.
Tiramisu Snowball Cookies
Easy to make and easy to love, this one-bowl recipe has plenty of flair.
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.
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.