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.


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Articles by Shannon Sarna

This is the Most Epic Falafel Waffle We’ve Ever Seen

Falafel stuffed with more falafel is a dream come true for many.

Why Schmaltz Is Your Secret Weapon for the Best Thanksgiving Sides

Who needs butter for mashed potatoes when you can use chicken fat?

This Kosher Asian Restaurant is Serving Up Pastrami Ramen

Jewish comfort food meets unique Asian flavors at this Manhattan eatery.

The History of the Pastrami Sandwich

Learn more about this delicious, beloved sandwich.

How to Save Your Fall Apples for Hanukkah Season

If you picked some apples this fall, it's time to make applesauce.

Michael Solomonov Wants You to Cook At Home, and Go to Israel

The James Beard Award-winning chef has a new cookbook you are going to love.

The History of Bagels in America

A brief history of your favorite Sunday morning nosh.

These Are the Best Foods to Eat Before Fasting on Yom Kippur

What to eat, and not eat, for a successful fasting experience.

Trader Joe’s Has All You Need for Yom Kippur Break-Fast

Our favorite one stop shop for your bagel and schmear spread.

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