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

How to Cook for Passover During the Coronavirus Crisis

Resources and recipes for Passover prepping and cooking.

This New Jewish Cookbook Has All the Comfort & Nostalgia You’re Craving

An anything-but-traditional cookbook for Jewish food lovers.

9 Jewish Comfort Foods to Make Right Now

Our favorite Jewish foods for your stress baking and cooking.

These Hamantaschen Fails Will Make You Feel Better About Yourself

Some of our readers most delicious hamantaschen fails.

Cooking Traditional Dutch Stamppot with a Holocaust Survivor

A classic Dutch dish enjoyed right before Passover.

How to Make Pastrami Gravlax

Make your own cured fish at home for super impressive brunch.

Here’s the Secret to Keeping Za’atar Fresh

Make sure you are storing you za'atar properly.

Cooking Kasha Varnishkes with a Holocaust Survivor

A family recipe for this classic, schmaltzy dish.