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
Deviled Eggs with Schmaltz and Gribenes
Bon Apetit Magazine recently featured variations on deviled eggs that included a recipe for bacon deviled eggs which got me ...
Taking Some Veggie Cues from Israel
This past week I was lucky enough to travel to Israel on behalf of my (other) work, for a short ...
To Subway Nosh, or Not
My mother always used to say that one of her favorite qualities of New Yorkers was that they ate everywhere: ...
Jewish Valentines Day?
Like other mainstream American holidays, Valentines Day always seem to spark a conversation on whether Jews should celebrate it or ...
Best Pareve Frostings
A friend on Facebook recently asked her fellow baking buddies to share their best pareve frosting recipes. This is an ...
Game Day Snacks: Kosher Stuffed Potato Skins
The perfect Superbowl snack doesn’t need to be meat – there are also some great dairy options for your game ...
Shabbat Recipe Round-Up
Its the Shabbat before the Superbowl, and it’s probably time to make sure you get in a few extra servings ...