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 Jewish Delis that Closed in 2018

This year saw several Jewish delis across the world close their doors.

The 5 Jewish Food Resolutions You Should Be Making this Year

Forget the diets and commit instead to some Jewish food resolutions this year.

2018 Was the Year of the Pickle

Pickle chips and pickle soft serve reigned supreme this year.

The Jewish Food Trends You’ll Be Seeing In 2019

Get ready for carbs and comfort food in the coming year.

Trader Joe’s Cauliflower Latkes Are Actually Legit

These cheesy, carb-free latkes might be our new holiday favorite.

The Nosher’s Official Gift Guide for Hanukkah 2018

From pastrami to challah leggings, we found the the best Jewish food-themed gifts around.

10 Delicious Ways to Top Your Potato Latkes

Move over applesauce, try these creative ideas for your latkes this year.

We Asked 3 Israeli Chefs What They Serve for Thanksgiving

Delicious and diverse recipes for Thanksgiving dinner.

This is the Most Epic Falafel Waffle We’ve Ever Seen

Falafel stuffed with more falafel is a dream come true for many.

Why Schmaltz is Your Secret Weapon for the Best Thanksgiving Sides

Who needs butter for mashed potatoes when you can use chicken fat?