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

Cooking Kasha Varnishkes with a Holocaust Survivor

A family recipe for this classic, schmaltzy dish.

Salmon Candy Is Coming to a Store Near You

This sweet and smoky treat might be our new favorite way to eat salmon.

Why You Should be Making Pizza Bourekas

An easy, Israeli-inspired recipe to make in just 30 minutes.

Where to Eat the Best Jewish Food in 2020

The most anticipated and delicious Jewish eateries to nosh at this year.

The Best Store-Bought Latkes

All the deliciousness, none of the frying.

Got Burning Latke Questions? Now You Can Text the Nosher for Answers

We're answering every single Hanukkah food question this holiday — straight to your phone.

Why You Should Be Eating Breakfast Like an Israeli

The classic Israeli breakfast spread is delicious and offers health benefits, too.