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
Pumpkin Pizza
I LOVE pumpkins – and really who doesn’t!? Pumpkin pie, pumpkin spiced lattes, all the beautiful and flavorful pumpkins of ...
The Best Matzah Balls–From Budapest!
In a wonderful article in the New York Times this weekend, David Sax discusses the sanctity of matzah balls, but ...
Shabbat Recipe Roundup: A Lazy Week Edition
This week we are gonna try something different for our Shabbat recipe round-up: I’m gonna share with you MY Shabbat ...
Detox Very Berry Smoothie
The holidays are over, and our stomachs can finally take a break from all the eating, and sitting, and eating. ...
Roasted Beet and Asian Pear Salad
Asian pear, English cucumber – this salad is like the U.N. of Autumn appetizers. I love creating new combos of ...
‘Tis the Season…of Pumpkin!
The only thing I love cooking with more than pumpkin is mascarpone, so when a reader asked last week to ...
Cookbook Review: One Egg is a Fortune
As I have written about before, I love good cookbooks (not all cookbooks), so when a cookbook comes across my ...
Sweet ‘n Spicy Sweet Potato Soup
It's so rich and creamy you won't believe there's no dairy.
Break-the-Fast Menu
What’s the best part of fasting on Yom Kippur? Well, BREAK-ing the fast of course! Most American Ashkenazi Jews I ...
Yom Kippur: Break Fast Recipes
Custom Cream Cheese
Everyone loves a good bagel spread for most occasions, but especially to break the fast at the end of Yom Kippur.