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

Welcome Fellow Noshers!

Yiddish is a difficult language to translate, yet there are endless attempts at expressing these indefinite words that have happily ...

Cereal Coated Chicken Fingers or Fish Bites

Use up your hametz, and make a new snack food.

Savory Sausage Stuffing

A great pre-Passover hametz recipe (with a vegetarian version, too!)

Tuscan Spinach Soup

Spinach and meatballs make a great Passover meal.

Chocolate-Chocolate Bread Pudding

An inspired recipe for using up your bread and hametz before Passover.