Shannon Sarna
Shannon Sarna is the former editor of The Nosher. Shannon grew up in upstate New York immersed in performance and music as well surrounded by diverse culinary experiences: Her Sicilian-American mother loved to bake, her Ashkenazi-Jewish father loved to experiment, and her grandfather was a food chemist who patented Tang among other products. Her writing and recipes have been featured in Bake from Scratch Magazine, Parade Magazine, Tablet Magazine, JTA News, New Jersey Monthly Magazine, Vinepair and Modern Loss. She graduated from Smith College in Northampton, MA with a degree in Comparative Government and Spanish Language and Literature and lives in South Orange, NJ with her husband, daughters and rescue dogs, Otis and Babka. Her first cookbook, Modern Jewish Baker: Challah, Babka, Bagels and More, was released in September 2017 by Countryman Press. To see what Shannon is cooking and eating, follow her on twitter @shasarna and on Instagram.
Articles by Shannon Sarna
How to Make the Best Falafel at Home
Tips and tricks for your favorite chickpea dinner.
Hey Chrissy Teigen, Here’s How to Order Pastrami on Rye
Everyone should know the joy of pastrami.
Michael Solomonov Can’t Stop Opening Restaurants
His restaurant empire is expanding. Yet again.
The Most Creative Ways to Use Manischewitz This Passover
From slushies to BBQ sauce.
We Asked a Chef and Bubbe to Make Chicken Soup
Two cooks, one soup — which one reigns supreme?
A New Passover Cookbook Tells the Story of Sephardi Jewish Foods and Traditions
An extensive new cookbook details Sephardi and Judeo-Arab food traditions.
The Absolute Best Cakes to Make for Passover
Fruity, creamy, or chocolaty — we've got lots of flourless cake ideas for you.
Watch These Adorable Kids Eat Traditional Passover Foods
Prepare yourself for the cuteness.
The Best Babka Recipes on the Internet
Sweet, savory, and other delicious ways to enjoy babka.
The Most Wild Hamantschen You’re Going to See This Year
Our top picks for most delicious and outrageous Purim treats this year.