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

Meet The Nosher’s New Jewish Food Fellows

We are so excited to announce the first cohort of The Nosher’s Jewish Food Fellowship. These 17 impressive Jewish food lovers ...

Vegan Matzah Balls Recipe

Sure to satisfy your Jewish comfort food craving.

PSA: Your Favorite Hummus Is Now At Whole Foods

Straight from Chef Michael Solomonov's Zahav kitchen.

How to Freeze Matzah Ball Soup

We guide you through every step of the process.

How to Freeze Challah

5 tried-and-true tips to freezing perfectly every time.

The 8 Best Jewish Cookbooks of 2023

These cookbooks will make the perfect Hanukkah, holiday or hostess gift!

This Israeli-Style Rugelach Hack Is Actually Genius

These delicious pastries come together in minutes.

How to Freeze Latkes

5 expert tips you need this Hanukkah.