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
For the Love of Gefilte
Grub Street is calling it a “Jewish Food Revival,” while I happily named it one of the top Jewish food ...
Shabbat Recipe Round-Up
Happy Purim – Purim Sameach everyone! Well, the celebration isn’t quite over, because Shabbat is tomorrow, so time to put ...
A Few of My Favorite Things
Sometimes I just get so excited about new products that I have to share them, and in the past month, ...
Shabbat Recipe Roundup
It’s almost time for Purim, so no better way to start Shabbat than with this creative recipe for Hamantaschen Challah!I ...
The Best Hamantaschen Recipe Ever
This tried-and-true hamantaschen recipe comes out perfect every time.
Savory Hamantaschen
Potato and spinach hamantaschen!? Yes, they exist, and they're delicious.
Desserts of New Orleans
New Orleans is one of the most exciting culinary cities in the U.S, and one of the most difficult if ...
Shabbat Recipe Roundup
We’re quickly approaching the end of Winter, and I can’t wait till some spring produce makes an appearance. But in ...
Best of the Crockpot
Admittedly, I am not much of a crock pot user. The only time we break ours out is for cholent ...