Hana Asbrink is a Deputy Food Editor at Bon Appétit. With a passion for food and beverages, she has contributed to various notable outlets, including NYT Cooking and Food52, where she hosted the video-article series Weeknight Wonders. Hana's work has also been featured in Epicurious, Vanity Fair, NewsBreak, and Bon Appétit.
Preston is the artificial intelligence that powers the Intelligent Relations PR platform. Meet Preston
Not enough data
Hana's articles predominantly focus on providing how-to guides, promotional deals, and reviews related to house & home topics, specifically cooking. If you are reaching out to Hana Asbrink, it would be beneficial to offer creative and practical tips for meal preparation, kitchen organization ideas, or insights into unique food products that cater to the audience interested in culinary activities.
Additionally, consider pitching content that aligns with the themes of "cooking," "recipes," "food," "meal ideas," and "international cuisine" as these topics are central to her coverage. Keep in mind that Hana does not seem geographically focused so international perspectives on food and cooking may also be relevant.
This information evolves through artificial intelligence and human feedback. Improve this profile .
This seasonal salad marries the beauty of a composed Cobb salad with the convenience of a fork-only chopped salad.
By: Sarah Tenaglia, Hana Asbrink, Chris Morocco, Jesse Szewczyk, Kendra Vaculin, Shilpa Uskokovic, Rachel Gurjar
The superior form of potato in every conceivable way.
Keep a package of puff pastry ready in the freezer and a tasty nibble for a festive gathering is never far behind.
By: Sue Li, Ellen Marie Bennett, Jesse Szewczyk, Carla Lalli Music, Shilpa Uskokovic, Hana Asbrink, Jeremy Fox, Kendra Vaculin
A jar of orange marmalade and a few sprigs of fresh rosemary pack a ton of wintry flavor into this celebratory meaty centerpiece.
By: Hana Asbrink, Jesse Szewczyk, Sue Li, Carla Lalli Music, Ellen Marie Bennett, Kendra Vaculin, Shilpa Uskokovic, Jeremy Fox
This vegetarian main highlights roasted carrots two ways: glazed as the center of the Wellington, and blended to form the tender filling.
By: Hana Asbrink, Sue Li, Jesse Szewczyk, Carla Lalli Music, Ellen Marie Bennett, Kendra Vaculin, Shilpa Uskokovic, Jeremy Fox
This riff on the Laotian classic comes together in 20 minutes.
By: Jesse Szewczyk, Rebecca Belenky, Chris Morocco, Dawn Perry, Hana Asbrink, Andy Baraghani, Kendra Vaculin, Claire Saffitz
Buffalo chicken dip, but make it dinner.
By: Victoria Granof, Claire Saffitz, Molly Baz, Shilpa Uskokovic, Andy Baraghani, Hana Asbrink, Kendra Vaculin
This rich lentil soup is loaded with flavor and texture: coconut milk for creaminess and curry paste for punch, plus tons of spinach and a bit of tiny pasta.
By: Claire Saffitz, Kendra Vaculin, Molly Baz, Andy Baraghani, Shilpa Uskokovic, Hana Asbrink, Victoria Granof
Protein-heavy, easy to portion, and ideal for making ahead, this breakfast casserole made with boxed corn muffin mix will see you through busy mornings.
By: Andy Baraghani, Rick Martinez, Kendra Vaculin, Victoria Granof, Claire Saffitz, Jesse Szewczyk, Hana Asbrink, Melissa Broder
Spicy tinned salmon (or tuna!) is a fast track to flavor in these simple hand rolls—particularly when mashed with some oil from the can and a slick of mayo.
(833) 317-6278 
