Hana Asbrink

1 month ago | bonappetit.com | Hana Asbrink |John deBary

Can I send a dish back just because I didn't like it? How do we split the check without causing a fight in the group chat? In Code of Conduct, our restaurant etiquette column, we explore the do’s and don’ts and IDKs of being a good diner. Have a question? Email us!On any given night at your local watering hole, bartenders are doing double time, dispensing drinks and life lessons from behind the bar.

Mar 5, 2025 | bonappetit.com | Hana Asbrink

All products are independently selected by our editors. If you buy something, we may earn an affiliate commission. Just add water. What comes to mind when you read those instructions? Perhaps a Styrofoam cup of freeze-dried noodles evoking late-night study sessions or a foil pouch of dehydrated vegetables destined for space travel.

Jan 29, 2025 | bonappetit.com | Hana Asbrink

Never underestimate the power of a good dressing. The best ones are bright, balanced, and bring a welcome dimension to a salad. They are obvious vehicles for flavor, but in the case of this salad, the citrus juice and sherry vinegar work hard in tenderizing hearty kale and crunchy broccoli slaw the longer it melds in the fridge. Broccoli slaw, a confetti of shredded broccoli stalks, carrots, and sometimes cabbage, is a handy staple for salads and stir-fries alike.

Nov 24, 2024 | blog.doordash.com | Hana Asbrink

Bring festive flair to your weekly menu with a Bon Appétit classic! Simplify the season with an easy way to shop for ingredients and have everything delivered right to your door with DoorDash. Spend less time running errands and more time savoring the joy of holiday cooking!Pigs in a blanket are the best party snack, full stop. Freezer-friendly cocktail wieners or mini chorizos are wrapped in buttery, crescent roll dough.

Nov 18, 2024 | bonappetit.com | Hana Asbrink

Pigs in a blanket are the best party snack, full stop. Freezer-friendly cocktail wieners or mini chorizos are wrapped in buttery, crescent roll dough. But this version goes Chicago-style—they’re slathered with yellow mustard, sprinkled with poppy seeds and celery salt, and bundled with an adorable cornichon. Don't forget the neon green relish. Recipe informationYield8 servingsIngredients18-oz.