Hana Asbrink is a food journalist and writer for Bon Appetit. Her articles and recipes focus on creating delicious and approachable dishes for home cooks. Hana's work has also been featured in Epicurious and Vanity Fair.
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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.
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Total Time Sulguk literally translates to "alcohol soup" and is one of many types of haejangguk, or Korean hangover stews.
By: Claire Saffitz, Shilpa Uskokovic, Hana Asbrink, Evan Funke, Zaynab Issa
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.
Let the power of steam help get a nourishing dinner on the table in less than an hour.
By: Zaynab Issa, Molly Baz, Sarah Jampel, Kate Davis, Oliver Strand, Hana Asbrink, Claire Saffitz
This gentle take on Korean soondubu jjigae will soothe adults and little ones alike.
By: Sam Stone, Genevieve Yam, Amanda Shapiro, Hana Asbrink, Condé Nast
We tried eight brands for our taste test, including Amy’s, MorningStar, and Bubba.
By: Hana Asbrink, Sam Stone, Amanda Shapiro, Megan Wahn
Plus: team-ups between LoveShackFancy and Stanley Cup, Chipotle and Wonderskin, Little Spoon and Graza, and more.
By: Hana Asbrink, Amanda Shapiro, Carina Finn, Sam Stone
Keep your favorite craft coffee on hand at all times—no equipment necessary.
By: Sam Stone, Hana Asbrink, Amanda Shapiro, Gabrielle Hamilton
In the early 2000s, chef Gabrielle Hamilton met Anthony Bourdain. 20 years later, she recounts how his advice from that time resonates more than ever.
By: Oliver Strand, Andy Baraghani, Molly Baz, Hana Asbrink, Kendra Vaculin, Claire Saffitz, Sarah Jampel
Thick chops get all dressed up in this easy-impressive dinner, ready in 30 minutes.
By: Andy Baraghani, Claire Saffitz, Oliver Strand, Sarah Jampel, Hana Asbrink, Molly Baz, Dawn Perry
Yuzu juice is a heavy-hitting pantry ingredient, imbuing even the simplest chicken cutlet dishes with intense fragrant-sour citrus character.
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