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
Shabbat Recipe Roundup
Shabbat is here, and time to plan your meals! While some of you might be trying to lighten your cooking ...
Recipes to Waste Not
This past Sunday, The Food Network aired a special “The Big Waste,” which featured chefs Alex Guarneschelli, Ann Burell, Michael ...
Winter Citrus Salads
Winter may not seem like the ideal time to experiment with salads, but with all the different varieties of citrus ...
Shabbat Recipe Roundup
It’s a new year, and I know a time when a lot of people try to lighten up their eating. ...
Best Roast Chicken
My husband and I have an ongoing competition over who makes the best roasted chicken. I am not sure he ...
2012: Food Resolutions!
Welcome 2012!I am not one to make lofty secular New Year’s resolutions, but as we welcome 2012, perhaps it might ...
Shabbat Recipe Roundup: Bye-bye 2011
It’s the last Shabbat of 2011, so better make it special!Looking to start your Shabbat with a festive drink? This ...
Top Jewish Food Trends of 2011
Another (secular) year is almost up, and it’s been a pretty good year for Jewish and kosher cuisine. We’ve had ...
Shabbat Recipe Roundup: Chinese “Takeout”
Christmas is here, and Chinese restaurants are preparing for the Jews to take over. This week I’ve put together some ...
Unique Sufganiyot
Last week at work (well my other work), I had my first sufganiya, or traditional Hanukkah jelly doughnut, of the ...