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
Pomegranate-and-Honey-Glazed Duck With Rice
A whole roast duck is a glorious sight—and as easy as roasting a chicken. This one has a tangy-sweet lacquer and rice made from its drippings to serve alongside.
Creamy Lemon Pappardelle With Crispy Prosciutto
This easy garlicky cream sauce comes together faster than your pasta takes to cook.
Zhug-Marinated Chicken Thighs
Store-bought zhug and your broiler are the shortcuts to juicy, charred chicken without a grill.
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.