Chef Eitan Bernath makes the perfect pesto pasta recipe with Oprah every day

Do PB&J’s pancakes, Cola-cooked tacos, or bourbon-brown chocolate brownies make your mouth water? You can now learn how to create these recipes (and many more!) at home, thanks Eitan Eats the World: New Comfort Classics for Cooking Nowthe first cookbook by 20-year-old chef Eitan Bernath released in early May.

You’ve likely seen him cook up a storm on TV, or to his millions of followers across TikTok, Instagram, Facebook, YouTube and beyond. As a food enthusiast who grew up developing recipes in the kitchen – some of which are featured in the new cookbook – Eitan entered the limelight at an early age. After competing in the first children’s episode of Food Network’s section At the age of eleven, he later appeared on The Guy Fieri Show grocery man games. Today, Eitan works as a culinary personality, artist and recipe developer, and also wears many additional hats: he is the CEO of Eitan Productions and a major culinary contributor to The Drew Barrymore Show on CBS.

Watch Eitan cook the perfect seasonal recipe for lunch or dinner, Radiant Mint Pesto with Potatoes and Peas, in the video above. Then read on to find out how he felt when his cookbook hit the shelves.

Eitan Eats the World: New Comfort Classics for Cooking Now: A Cookbook

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About the recipe he cooked for Oprah Daily:

It’s my radiant mint with potatoes and peas. It’s a very easy pesto – it’s actually a very traditional type of pesto, it’s not that popular here in the US, but it does have potatoes and peas. Adds a few nice extras gravity to her. There’s Yukon gold in there, and there’s some frozen peas, and then that’s just a very classic pesto, except that instead of basil I used mint. Pesto isn’t always made with basil. Mint really makes it fresh and fresh.

In his cookbook, released in May:

I am really honored to have the opportunity to write and publish a cookbook. I always said to my dad, “One day I’ll write a cookbook.” Now, I didn’t know if that would be when I was 30, when I was 40, and I’m really grateful for what happened now when I’m 20. Eitan eats the world As comfort food from all over the world.

My parents are teachers, and they used food as a way for us to learn about the world around us. with Eitan eats the world, My goal is to show people too, [that] These are the comfort foods that people around the world eat. Of course, I’m not an expert on recipes from all over the world, and I try to be very conscious about never taking over and being very clear. I’m sharing what I’ve learned because I’m excited, but I make sure to give credit when credit is due.

On the types of recipes in his cookbook:

I wouldn’t say a lot of the recipes are “American”, but it’s taken very classically here in the States, but with my fun twists on it. Then there’s the group from all over the world, too. I have a lot of recipes there: [food] Middle Eastern, Asian, Indian and Mexican cuisines. You can really expect to find some of your favorite comfort foods [that] You may want to order from restaurants that you never make at home. For example, General Tso’s chicken from scratch.

I describe comfort foods as recipes that bring you comfort and enjoy cooking. Recipes that you have memories about. [For] A lot of these recipes are in the book, I share stories. There is something for everyone, and my goal really is that wherever you are with your culinary abilities, you can find recipes that you feel comfortable making, then [can] Continue to build your confidence level.

My goal is really that wherever you are with your culinary abilities, you can find recipes that you really feel comfortable making.

In his favorite career moments:

A recent career highlight was certainly an invite to the White House. I was invited twice in December, once for a creator event. They invited a few creative people to see the holiday decorations. And then while I was there, a member of Jill Biden’s team actually invited me to a Hanukkah party the next night. I have truly been honored, as a proud Jew, to be able to celebrate the holiday I was brought up to celebrate, and that my community has been celebrating for thousands of years.

For me, it was a really proud moment to be proud and loud and Jewish in the most powerful building in the world, and celebrate with the President and Vice President, the two most powerful people in the world. That was just a really meaningful moment, as the year ended loud, proud and jewish – even with these anti-Semitic attacks, we didn’t get discouraged [from] Being rowdy and proud of our traditions and everything. I think that was the most important to me, knowing that the body of work I did got me where I was, standing there, and celebrating.

On what he’s looking forward to in his new decade, and big personal changes:

Most of my career was when I was in school. Technically, I’m still registered in Colombia and trying to make this a part time job. I feel like I’ve always had a rush of admiration, I need to succeed by the time I graduate, so this could be my full time job. It has already happened. I am now in this place where I am really happy where I am. I strive for more and always work on bigger and better projects.

My life has changed so much in the past two years, I can’t even imagine how it will change in 10. I know that whatever I think is going to happen is going to be completely different. A year and a half ago I was living at my parents’ home in Jersey, working on my own, and doing photography in their kitchen. I now live in Manhattan, run a large business out of my apartment, and publish a cookbook.

My grandfather passed away from Covid in March of 2020. It was a very difficult time. It was kind of my low point. I fell into a really deep depression. But right after that, my entire career started to explode. 2020 was the worst and best year of my life. She signed the cookbook deal a few months after his death. It was a very strange timing. He has always been my biggest supporter. It’s so bittersweet that all of this happened because I hope he sees it. Although he’s not here, the thing that makes him so proud is he’s thriving and doing well, which is also why I dedicated the book to him.

This interview has been edited and condensed for clarity.

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