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Eitan Bernath on Muck Rack

Eitan Bernath

(He/Him)
  • President and CEO, Eitan Productions, Freelance
New York
As seen in: The Washington Post, Epicurious, Food & Wine, Food52, Delish, My Jewish Learning, Aish
Chef, Author, Entertainer, Entrepreneur, Activist

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Eitan Bernath’s Biography

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Eitan Bernath is an award-winning chef, author, TV personality, entertainer, and social justice activist. The multihyphenate began his gilded entertainment career early, appearing as one of the youngest ever contestants on the Food Network’s Chopped at just 11 years old. Since then, Bernath’s social media presence has amassed over 8 million followers and 3 billion annual video views that reach more than 350 million consumers in 150 countries every year. He is the chief executive officer of Eita…

Eitan Bernath’s Journalist Portfolio

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Risotto alla vodka marries two classics in one luxurious bowl

Risotto alla vodka marries two classics in one luxurious bowl

Risotto Alla Vodka Pasta alla vodka and risotto are two of my all-time favorite dishes (risotto is arguably m…

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Cinnamon-Cardamom Sufganiyot

Cinnamon-Cardamom Sufganiyot

This sufganiyot recipe is rolled in cinnamon-sugar and filled with cardamom pastry cream.

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Eitan Bernath's Smokerless Smoked Chicken with Barbecue Sauce

Eitan Bernath's Smokerless Smoked Chicken with Barbecue Sauce

Recipes Dip your toes into the world of hot-smoking with Eitan Bernath's easy spatchcocked bird. 1 Tbsp. must…

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These Crispy Cheesy Latkes Are Inspired by Tater Tot Nachos

These Crispy Cheesy Latkes Are Inspired by Tater Tot Nachos

Everything you love about nachos and latkes combined into one, perfect, three-bite appetizer. Serves 5 to 10 …

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Cookies 'N' Cream Ice Cream Pie

Cookies 'N' Cream Ice Cream Pie

I don't love cake, and so for every birthday as a kid, my parents got me an ice cream cake instead. I have ye…

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Triple Pea Salad with Crunchy Farro Recipe on Food52

Triple Pea Salad with Crunchy Farro Recipe on Food52

Photo by Mark Weinberg Prep time 30 minutes Cook time 30 minutes Serves 6 Author Notes Although I've come ver…

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Articles

Exploring the Jewish Culinary World of Mexico City with Eitan Bernath

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By Aryeh Genger, Eitan Bernath
| Aish
A unique and diverse community. While we typically talk much of the Jews of Eastern Europe and of North Africa, one of the lesser-known Jewish communities is the Jewish community in Mexico City. With over 40,000 Jews in Mexico City, hailing from all different parts of the world, their culture and food is a beautiful mix of homely Jewish cooking and authentic Mexican cuisine.
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Make-Ahead Dinner Rolls

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By Kelly Janke, Eitan Bernath, Shilpa Uskokovic, Kendra Vaculin Verified
| Epicurious Verified
Step 1 Heat ¾ cup whole milk in a small saucepan over medium-low until lukewarm (an instant-read thermometer should register 110-115°), about 2 minutes. Pour milk into the bowl of a stand mixer fitted with a dough hook, add one ¼-oz. packet active dry yeast (about 2¼ tsp.) and stir to combine. Let sit until foamy, 8-10 minutes. (If yeast doesn't foam, discard and start again with new yeast.) Step 2 Cut 8 Tbsp.
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Buttery Milk Buns

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By Kendra Vaculin Verified, Shilpa Uskokovic, Eitan Bernath, Adriana Trigiani
| Epicurious Verified
These buns are a hybrid of two holiday-ready favorites: Parker House rolls and milk bread buns. The former, invented about 150 years ago at Boston's Parker House Hotel, feature a folded-over shape and lots of melted butter. The latter relies on a tangzhong starter to create their characteristic pillowy texture.
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Awards

Forbes "30 Under 30"

2022 - Food & Drink
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