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

11 Delicious, Nut-Free Desserts for Passover

Sweet, satisfying, and totally nut-free.

Heinz Ketchup Is Now Kosher for Passover

Kosher for Passover ketchup has a notorious reputation for being pretty mediocre. But for the first time ever, Heinz ketchup ...

New Yorkers Should Celebrate the Fact that the ‘Best’ Bagels Are in California

The internet is up in arms over a recent article from food writer Tejal Rao in The New York Times: ...

The Nosher Presents A Week of Passover Cooking Classes

It’s a Passover miracle! Christmas, er, Hanukkah has come early! You are all lucky ducks, because for the first time ...

5 Jewish Food Groups to Join on Facebook

Social media plays an ever-increasing role in our lives, especially in this unique moment while we are home and looking ...