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
9 Jewish Snacks for Your Next Netflix Binge
A few years ago, before binge watching had really caught on, my husband and I heard of a new show called ...
Buying Brisket? Everything You Need to Know about Kosher Meat
Navigating a butcher shop can be super intimidating, even for an experienced home cook. And it doesn’t help that the ...
You’ve Never Seen a Knish Like This
When you think of great knishes, your mind’s eye probably wanders to the streets of NYC’s Lower East Side, right? Old-school, ...
Homemade Kosher Ramen Soup Recipe
Making ramen at home is surprisingly easy. Mix and match until you find your favorite flavor combination.
Challah Baked Brie Recipe
It should come as no surprise that challah wrapped around some brie is delicious, decadent and a great party appetizer.
Top Jewish Food Trends of 2015
It was an exciting year for Jewish food: fusion delis, crazy bagels and a slew of new kosher products cropped up near ...
15 Chinese Takeout Recipes to Make at Home for Jewish Christmas
Christmas and Chinese takeout: They go together like Bert and Ernie. Like matzah balls and chicken soup.
FREE STUFF: Win a Copy of the Modern Israeli Cooking Cookbook
Salted tahini chocolate chip cookies. Spinach falafel. Ricotta and za’atar ravioli. Braised pomegranate short ribs. If these recipes have your mouth-watering ...
The One Trick You Need to Make Better Latkes
Your mother and grandmother were wrong.
21 Mouth-Watering Ways to Eat Thanksgiving Leftovers
It’s Friday morning and you’ve got a fridge full of leftover turkey, sweet potatoes, mashed potatoes, stuffing and cranberry sauce. ...