Shannon Sarna

Shannon Sarna is the 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

Homemade Challah Pretzel Buns Recipe

Your hamburgers have never tasted so good.

NYC’s Latest Israeli Restaurant Wants Americans to Fall in Love with Mezze

The owner of Breads Bakery expands into casual, mezze-style eating.

What is Labneh?

A staple in Middle Eastern cuisine you can easily make at home.

The Next Jewish Deli Boom is Hitting the Pacific Northwest

Seattle and Portland welcome several new Jewish delis to their food scenes.

How to Make the Best Falafel at Home

Tips and tricks for your favorite chickpea dinner.