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

The Most Wild Hamantschen You’re Going to See This Year

Our top picks for most delicious and outrageous Purim treats this year.

The Secret Jewish History of Corned Beef and Cabbage

The classic dish for St. Patrick's Day actually has Jewish roots.

Original Location of Iconic Moishe’s Bakery Closes

Time to say goodbye to another old-school Jewish bakery.

The Least Instagrammable Jewish Foods

These foods aren't pretty, but they are delicious.

The One Trick You Need for Perfect Hamantaschen Every Time

No explosions, no leaks, perfectly-shaped cookies every time.

Is Hummus Toast the New Avocado Toast?

We are ready for the chickpea takeover.