Press – Contributor
Food writer Eitan Bernath was inspired by a visit to a limoncello factory on the Amalfi coast in Italy to create this dessert filled with the sunny flavors of lemon.
Sweet rolls can be a year-round treat. Fall and winter cinnamon buns have their place, but this variation with a raspberry filling is perfect for warmer weather.
Think of this recipe as hash browns’ fancy European aunt!
I’ve eaten latkes at least once a year since before I could even form memories — so I like to find new, fun ways to make them.
As a young Jewish kid, I regularly saw gorgeous photos of towering croquembouche (What’s the plural of croquembouche? Croquembouches? Croquembi? Anyways!), but since they aren’t a traditional Jewish dessert, I never got to try one. Well, today, I’m changing that forever!
Eitan Bernath’s fluffy, spiced sufganiyots are fried to golden brown, rolled in cinnamon-sugar and filled with a cardamom-spiced pastry cream.
Middle Eastern flavors shine in Eitan Bernath’s Israeli-style recipe.
This modern brisket recipe offers a delightful twist on the Jewish classic.
Dip your toes into the world of hot-smoking with Eitan Bernath’s easy spatchcocked bird.