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
Goat Soup, Shuba and Other Delicacies
Riding the Q train last week, I spotted an ad for “Ram Goat Flavored Soup Mix – with artificial goat ...
Challah Photo Contest: THE WINNERS ARE IN!
I don’t know if you know this about me, but challah is sort of my thing; I LOVE baking challah, ...
Everything but the Kitchen Sink Brownies
Whenever I go to 2nd Ave Deli in New York (which I promise is only 1-2 times per year) my ...
Eating Our Way Through Hurricane Sandy
I am writing from Starbucks where I am hoping 1) the wireless holds out until I can press ‘publish’ on ...
What (Else) To Do During the Hurricane
I would never make light of a serious situation, especially a Hurricane when who knows what can happen. But the ...
Tunisian-Spiced Squash Soup Recipe
This twist on the classic butternut squash soup adds a Middle Eastern spice blend to the warm, creamy dish.
Goodbye Greens, Hello Cake: My New Nursing Diet
Most weeks I talk about what I am eating, baking and cooking – this week I am going to share ...
Autumn Veggies
In the last few weeks you may have picked up on my love of Autumn cooking, and my not-so-subtle adoration ...
What’s Cookin’ This Week?
The first week back to work after a month of short weeks during the chagim is always a doozy, and ...