Shannon Sarna
Shannon Sarna is the former 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
13 Ways to Use Labneh, The Israeli Yogurt Dip You Need
From breakfast to dessert, you will be eating labneh all day.
How to Make Shakshuka for a Crowd
Your favorite Israeli brunch dish, perfect for entertaining.
5-Ingredient Harissa-Honey Roast Chicken
Transform traditional roast chicken with a couple of easy tweaks.
Guacamole with Gribenes: How Chef Pati Jinich Fuses Mexican and Jewish Food
When Mexican and Jewish foods meet, something truly delicious emerges.
Halvah and Halwah: What’s The Difference?
Learn more about what distinguishes these ancient desserts.
This Bagel Makes Us Want to Go Across the Pond
London's Beigel Bake fills its bagels (aka beigels) with corned beef and more!
The Ultimate Jewish Potato Salad
Take potato salad to the next level with caraway seeds, fresh dill and spicy horseradish.
The Michelin Star Chef Who Opened a Kosher Taco Truck
What happens when Jewish food meets street tacos and Michelin-star cooking techniques.
