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
7 Ways to Up Your Chicken Soup Game this Winter
Because chicken soup should be anything but boring.
Homemade Kreplach That Are Actually Worth the Work
Channel your inner bubbe and make some Jewish dumplings.
The 5 New Jewish Restaurants to Check Out This Year
There is exciting new Jewish food from coast to coast.
This Jewish Chef is Bringing Israeli Food to Portland
The Pacific Northwest is falling in love with shakshuka and hummus.
Forget the Oven: The Best Roast Chicken is Made In Your Crockpot
The easiest - and most delicious - way to serve up chicken.
Jewish Food Trends and Celebrity News
The 10 Most Drool-Worthy Jewish Foods of 2017
All our favorite delicious things in 2017.
Your Jewish Christmas Needs Pastrami Egg Rolls
You're just three ingredients away from this super fun appetizer.
Pastrami vs. Corned Beef: What’s the Difference and Which Reigns Supreme?
These classic Jewish deli meats have important, though subtle, differences.