Hana Asbrink

Puffy, oil-rich focaccia gets a lot of love from home bakers for good reason. But its leaf-shaped French cousin fougasse (pronounced FOO-gehs-uh) is every bit as delicious, just as easy to bake, and—dare we say it—even more impressive. You can use instant yeast or active-dry in this bread recipe, which means you can bake it no matter which you keep on hand. (When we tested them side by side, the fougasse made with instant yeast showed off a slightly loftier rise.) The fougasse dough comes togeth…

In The Fourth Trimester, we ask parents: What meal nourished you after welcoming your baby? This month, it’s a steaming bowl of miyeokguk from Bon Appétit deputy food editor Hana Asbrink. Four hundred and fifty. That’s the number of consecutive days I ate the same soup. Maybe it was more. I ate it in the morning. I ate it in the evening. I ate it, hands cupped around the bowl, on the most frigid of winter days. And I ate it, with sweat-beaded brows, on the most sweltering of summer ones. I never…

Miyeokguk, or seaweed soup, holds great significance in Korean culture. New mothers have it after delivering their babies, as it’s heralded for its nutritional value and purported ability to increase breast milk production. It’s also the soup one will enjoy every year on their birthday (and, of course, any other time they’re in the mood for it). Miyeokguk comes together easily, with just a few ingredients. Take care to purchase the correct dried seaweed, as miyeok is different from other varieti…

The winning flavors of tiramisu—espresso, chocolate, and mascarpone cream—join forces with the textures of another classic, the snowball cookie, to create a sure-to-please holiday dessert that’s both easy to make and heavy on the cocoa powder drama. Make sure the butter and mascarpone are at room temperature (but not melted) before starting; if it seems the dough is a bit too wet or hard to handle, pop the dough in the fridge for a brief chill. The coffee liqueur is optional but strongly recomme…

Simply steamed or sautéed green beans topped with toasted almonds are a classic Thanksgiving side, but this version takes the nuttiness to the next level. A mash-up of goma-ae (vegetables in a Japanese sesame seed dressing) and amandine (the French method sometimes spelled “almondine”), this green bean recipe has a creamy sauce that clings to the veg like no mere butter sauce ever could. The secret? Almond butter. The result is a speedy side dish that’s even great cold the next day (try it as a…

If you’re looking to get dinner on the table in a flash, do I have the perfect ingredient for you. It’s shaved beef—and it cooks in seconds. Yes, seconds. Weeknight protein options often stay in the arena of ground beef or pork, boneless chicken, and filleted salmon. And with good reason—these are all quick-cooking candidates. But shaved beef needs more time in the limelight. It cooks quicker than just about anything else, and steps in when you want deep flavor in no time. Shaved beef also goes…

Shabu-shabu is a popular Japanese-style hot pot dish, influenced by Chinese hot pot, featuring loads of fresh vegetables, thinly sliced beef, and assorted sauces. “Shabu-shabu” is an onomatopoeic reference to the swish-swish sound of the meat as it gets dipped (and quickly cooked) in the seasoned broth. Shabu-shabu is also very popular in Korea, where you will find similarities and differences in both broth and dipping sauces. One of my favorite places to enjoy shabu-shabu in Korea is at the foo…

Not fusion, but not not fusion.

Chicken and rice are the stars of this deeply comforting Korean porridge known as dakjuk. Gently poaching boneless chicken breast is a speedier way to create an aromatic broth. Once the chicken is cooked, it is taken out to cool and the ensuing broth (topped up with a bit more water) helps to cook the rice in another pot. Make sure your rice stays creamy and soft by adding more water as needed, ¼ cup at a time. We start with uncooked rice grains here, but you can certainly save time by using lef…

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.