Eitan Bernath

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Not sure everyone is going to love this one… #pickles #recipe #cooking #easyrecipe #frozen

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Rosh Hashana Loaded Olive Oil is the sweet-and-savory challah dip your holiday table needs! I gave this flavor-packed plate a Rosh Hashanah twist with apples, pomegranate, figs, dates, honey, and dragon fruit as the new fruit. It’s perfect for serving with thick slices of challah to start the meal off right. Feel free to customize it with your favorite fruits. Shana Tova! - 3/4 cup extra-virgin olive oil
2 tablespoons pomegranate molasses
1/2 cup finely cubed red apple
1/2 cup finely cubed green apple
1/3 cup pomegranate seeds
1/3 cup chopped fresh figs
1/3 cup chopped pitted dates
1/3 cup diced dragon fruit
2 tablespoons finely chopped shallot
2 tablespoons thinly sliced fresh mint
2 tablespoons honey
1 tablespoon fresh lemon juice
Flaky sea salt, to taste
1 large loaf challah, sliced, for serving #roshhashana #jewishfood #loadedoliveoil #challah #easyrecipe

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CAVIAR CHICKEN NUGGETS are the creation of the legendary Simon Kim and Chef SK of @Coqodaq! I figured why not make some from scratch while watching the Open from home. - For the Chicken Center: 3 skinless chicken breasts, cubed 2 teaspoons kosher salt 1 teaspoon ground black pepper ½ cup cornstarch For the Batter: 1 ½ cups all-purpose flour ½ cup cornstarch 2 tablespoons onion powder 2 tablespoons garlic powder 2 tablespoons yellow mustard powder 1 ½ cups water 2 large eggs Other: Vegetable oil, for frying 125g Caviar #chickennuggets #coqodac #usopen #tennis #recipe

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BROWN BUTTER CHOCOLATE CHIP COOKIES OVER VANILLA BEAN ICE CREAM - Sea Salt Brown Butter Chocolate Chunk Cookies 1 cup unsalted butter
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon kosher salt
8 ounces dark chocolate, chopped
Flaky salt, for finishing Preheat oven to 360°F and line baking sheets with parchment paper. Cook butter over medium-low heat, swirling occasionally, until amber with brown flecks. Transfer to a heat-safe bowl and refrigerate for 15 minutes to cool slightly. Beat browned butter with both sugars for 1-2 minutes, then add eggs and vanilla and beat for another 1-2 minutes, until combined. Mix in flour, baking soda, and kosher salt, then fold in chocolate. Immediately scoop into 2-tablespoon balls and place 2 inches apart on prepared baking sheets—no dough resting needed. Sprinkle with flaky salt, then bake for 9–10 minutes, rotating halfway through, until the edges are golden.

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Buffalo Chicken Cutlets with Celery Ranch Slaw are the perfect dish for your game day hosting! The @franksredhot Buffalo Wings Sauce has that perfect balance of bold flavor and approachable heat, and with that crispy cutlet and cold crunchy slaw, it's the perfect new yet familiar game day dish all your friends will enjoy! #ad #franksredhotpartner - Ingredients: For the Chicken Cutlets: 4 boneless, skinless chicken breasts 1 1/2 cups all-purpose flour 1 teaspoon garlic powder 1 teaspoon kosher salt ½ teaspoon freshly cracked black pepper 3 large eggs 2 cups panko breadcrumbs Vegetable oil, for frying 12 oz bottle Frank’s RedHot Buffalo Wings Sauce For the Celery Ranch Slaw: 1 cup mayonnaise 1 tablespoon fresh lemon juice 1 tablespoon finely chopped fresh dill 1 tablespoon finely chopped fresh chives ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper 6 large celery stalks, thinly sliced 3 scallions, thinly sliced ¼ cup roughly chopped celery leaves

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1,000 GARLIC CLOVE SOUP! Ingredients: 1 whole chicken 1,000 garlic cloves, peeled 4 carrots, peeled, cut in half lengthwise, and cut into 3 inch pieces 2 large onions, peeled and cut into quarters 1 small parsnip, peeled, cut in quarters lengthwise, and into 3 inch pieces ½ medium turnip, peeled and cut into ¼ inch slices 1 bunch flat leaf parsley ½ bunch of dill Kosher salt, to taste #recipe #cooking #soup #garlic #souprecipe

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If you make this with 999 cloves of garlic, it won’t come out correctly! #recipe #cooking #garlic #butter #easyrecipe

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Doja’s birthday called for a very special dinner! I’m partnering with Rachael Ray® Nutrish™ to throw her a little birthday party and build the @Nutrish Seafood Poke Bowl. Cardi, naturally, came as the very enthusiastic party guest. #ad #RachaelRayNutrishPartner #NutrishBowlBuilding

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Of course, I needed to do an apple and honey version of my carpaccio series for Rosh Hashana, the Jewish New Year this weekend! While the cinnamon tasted good, I think it did ruin the appearance… #recipe #cooking #roshhashana #jewishfood #jewish

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For Rosh Hashanah, @flavorsbyalessandra and I made chicken cutlets with apple honey slaw, combining her Italian heritage with my Jewish heritage using apples and honey for the holiday. The result is crispy, juicy chicken with a bright, acidic, and sweet slaw, the perfect way to start off the Jewish New Year. Shana Tova!
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For The Chicken Cutlets:
4 boneless, skinless chicken cutlets, butterflied and pounded out flat
1 1/2 cups all-purpose flour
4 eggs, lightly beaten
2 cups breadcrumbs
Vegetable oil, for frying For The Apple Honey Slaw:
2 tablespoons honey
2 teaspoons Dijon mustard
1/3–1/2 cup extra virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
Juice of 2 lemons
1/4 green cabbage, thinly sliced
1 green apple, thinly sliced into matchsticks
1 red apple, thinly sliced into matchsticks
1/2 fennel bulb, thinly sliced
1/2 shallot, thinly sliced #recipe #roshhashana #chicken #jewishfood #cooking

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Honey Deuce Sorbet is the perfect frozen treat to enjoy while watching this year’s U.S. Open! 🎾 #recipe #usopen #honeydeuce #cooking #sorbet

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CUCUMBER RIBBON SALAD - I have seen this all over the internet and @peaslovencarrots video finally convinced me to try it! Wow, it is exactly as delicious as it looks. Ingredients: 4 cucumbers 1/3 cup soy sauce 1/4 cup mirin 2 tablespoons Sichuan crispy chili oil 1 tablespoon honey 1 tablespoon sesame seeds 1 scallion, finely sliced 1/2 inch ginger, grated Use a vegetable peeler to slice the cucumbers lengthwise into thin ribbons, avoiding the seeded cores. Stack a few ribbons at a time, gently roll them into spirals, and arrange them in a shallow serving dish. In a medium bowl, whisk together the soy sauce, mirin, Sichuan crispy chili oil, honey, sesame seeds, scallion, and ginger. Pour the dressing over the cucumber ribbons. You can serve immediately but I recommend to wait 20-30 minutes before serving for flavor to soak in. #recipe #cucumbersalad #cooking #chef