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
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.
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.
Spicy Kimchi Sujebi
Fiery kimchi stew with chewy hand-torn noodles is Korean comfort food at its finest.
Easy Sujebi (Hand-Torn Noodles)
Your soups are begging for these chewy Korean noodles.
Juicy Chicken-Fried Steak With Creamy Gravy
A touch of cornstarch ensures a crisp coating for these shallow-fried cutlets.
Soy-Garlic Popcorn Chicken and Rice Cakes
Crispy bite-size chicken and chewy rice cakes are made downright irresistible with a sticky, sweet, garlicky glaze.
Gochujang Sloppy Joes
When it comes to sloppy joes, the sloppier the better. Smoky-sweet Korean gochujang lends a hum of heat to this version.
Soy-Braised Brisket
This hearty crowd-pleasing roast is a mash-up of two beloved culinary staples: tender Jewish brisket and sweet-savory Korean braised short ribs known as kalbi jjim.
Shrimp Scampi Udon With Doenjang Butter Sauce
An Italian American favorite gets an Asian spin with chubby udon noodles and a dab of assertive Korean doenjang in the garlicky soy-butter sauce.
Dakjuk
This deeply comforting Korean chicken-and-rice porridge makes a quick and cozy meal any time of day.
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.
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.
Miso White Chocolate–Macadamia Cookies
Chewy chocolate chip cookie lovers: Here’s another to love. Bolstered by brown butter, macadamia nuts, and miso, it’s got depth, balance, and personality.
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.
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.