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

A New Cookbook’s Message: Supporting Local Farms is the Jewish Thing to Do

Explore the farms and restauarnts of the Berkshires through this new book.

How to Make Perfect Pita Bread at Home

Ideal for dipping, stuffing, or just noshing straight from the oven.

The Latest Season of ‘Somebody Feed Phil’ Is the Most Jewish Yet

Bagels, chicken soup, and a whole lotta Jewish dad jokes.

5 Egg Wash Substitutes for Challah

No eggs? No problem. Try one of these other ways to glaze your loaf.

Tongue is Old-World Comfort Food, and We Tried It

Watch our video recreating this family recipe.

How Jewish Delis Across the United States Are Weathering the Pandemic

Dispatches from deli owners about their current struggles — and creative solutions.

Funfetti Matzah Toffee Recipe

Because sprinkles make everything better.

How to Cook for Passover During the Coronavirus Crisis

Resources and recipes for Passover prepping and cooking.