Carolina Gelen
Carolina Gelen
James Beard Award Winner

Pass the
Plate

Bright, generous tableware for the meals you want to make again and again. Curated by Carolina Gelen.

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The Collection

Made for Sharing

From My Kitchen to Yours
The Story

From My Kitchen to Yours

What started as cooking videos from a tiny apartment kitchen became a NYT bestselling cookbook and a James Beard Award. Every piece in this collection is chosen to bring that same warmth, color, and generosity to your table.

1.4M+
Community Members
100+
Original Recipes
2024
James Beard Winner

Perfect For

Every occasion that calls for good food and good company.

Dinner Parties
Date Night Cooking
Housewarming Gifts
Weekend Brunch

Follow us @carolinagelen

Looks from our community

I WROTE A COOKBOOK!!! AND I HOPE YOU LOVE IT 💛💛💛💛💛💛 PREORDER link in bio!!!! Remember to support your local bookstores and preorder from them 💛 INSTAGRAM WON’T LET ME RESPOND TO ANY COMMENTS 😭 Someone asked if the book is my Instagram recipes printed — it’s NOT! There are a handful of upgraded fan favorites like my orange cardamom olive oil cake, roasted tomato soup or beans alla vodka, but there are more than 90 plus BRAND NEW RECIPES you can’t find anywhere else!!! Woohoo! I’m a little bias but these recipes are really, REALLY good! The kind of food that makes you say, “Pass the plate, I want more”! This book wouldn’t have been possible without the help of so many people: @jennsit and the @clarksonpotter team, thank you for bringing this dream I never dared to dream to life! @nicoletourtelot none of this would’ve been possible without your constant support and guidance, thank you for answering all my silly questions and hectic calls! @bookandsalt thank you for testing and editing all 100 recipes, your questions and tips made these recipes so much better! @nschinco thank you for bringing my creations to life. I wish we had a recording of all the oooh’s and ahhhh’s and gasps after every single photo taken by Nico, I cannot wait for you all to see these photos!!! @kaitlinwayne thank you for taking care of every single detail at the shoot, from ordering all the ingredients, to planning every recipe, to the hand modeling tips, to the playlists selection, to hiring the best people to cook this food. This shoot would not have been such a success without you! @james_tenenhouse thank you for all the laughs and for asking all the right questions that made each recipe so much better and more approachable! I couldn’t have asked for a better person to cook this food. @niksterrz thank you for making these recipes more beautiful that I could have, your attention to detail and constant precision were surreal. @maeve_sheridan thank you for your creativity, positivity and constant prop-wisdom, and all the cutesy coffees! thank you and your wonderful team for everything! #cookbook #cooking #food
Pass the Plate is officially out into the world and so are allll my pub date feels! Thank you for your incredible support, I’m eternally grateful for you! I was always embarrassed to share the behind the scenes of my recipes and videos because I was afraid I wouldn’t be taken seriously with what little I had. I’m more than proud to share that now to hopefully inspire you to make the most out of what you have and embrace your dreams! Somehow, with these few things, I was blessed because you found me. It’s because of you I am able to write this chapter of my life and live my cooking dream.   Thank you to the incredible team that brought this book to life, I couldn’t have done this without you: Photography: @nschinco Food Styling: @kaitlinwayne Food Styling Assist: @james_tenenhouse @niksterrz Prop Styling: @maeve_sheridan Photo Assist: @mr_carnevale @angelinazuccaro_ Publisher: @clarksonpotter Editor: @jennsit Editor Assist: @elainehennig Book Agent: @nicoletourtelot Marketing & PR: @steph11185 @natalieyeracampbell Recipe Tester: @bookandsalt Designer: @iadingman SEE YOU TOMORROW ON THE FIRST STOP OF MY BOOK TOUR 💛💛💛💛💛💛💛 #cookbook #cooking #behindthescenes #PassThePlate
PASS THE PLATE won a James Beard Award!!!!!!!!!!!!!!! I didn’t expect to win, but decided to write a few words on the back of my ticket on my ride to the event. My speech was riddled with nerves and emotion. What I didn’t get to say was this: I first came to the U.S. 7 years ago. I shared a 3-bedroom apartment with 6 other girls. I was working 2 restaurant jobs, almost 100 hours a week, occasionally taking on random jobs like cleaning people’s houses, often getting underpaid or never paid at all. Getting to step on the @beardfoundation stage and accept this award is a moment I never in my life imagined would become reality. It’s such an incredible honor and blessing to experience. I learned to speak better English by watching @ottolenghi ‘s cooking shows, so to be in the same category as his book, with @helen_goh_bakes @verenalochmuller @tara.wigley , and alongside the incredibly talented @mattymatheson is truly a full circle surreal feeling. Thank you all for supporting me, for making my recipes and making Pass the Plate a small part of your world, it’s such a privilege and joy I’m so grateful to experience. Thank you to all who help bring Pass the Plate to life! B’H!
ONE PAN COCONUT LIME CHICKEN AND RICE with avocado salsa — a light, simple meal that doesn’t shy away from bright, citrusy flavors. Golden chicken thighs seared in @latourangelle avocado oil, fluffy coconut lime rice and a creamy avocado coconut salsa: Dump it all together in one pan and dinner is ready! #latourangellepartner Ingredients (4 servings) 1 cup jasmine rice 5 to 6 skin-on chicken thighs 1 chicken bouillon cube, crushed Salt and black pepper 4 tablespoons avocado oil 1 cup canned coconut milk, plus 2 tablespoons for topping 1 cup water Zest and juice of one lime, plus 1 lime for topping 6 garlic cloves, peeled 2-inch ginger knob, sliced 1 large avocado, peeled and cubed 1 hot peppers, finely diced, such as Serrano or Fresno 1 bunch cilantro, chopped 3 scallions, thinly sliced Heat the oven to 425°F (215°C). Thoroughly wash the rice. Set aside to drain. Pat dry the thighs using a paper towel. Add to a bowl alongside the bouillon cube, salt and pepper. Add the avocado oil and toss to evenly coat. Heat a 12-inch skillet over medium heat. Place the chicken skin-side down and cook for 6 to 8 minutes, until golden. Adjust the heat as needed. Flip and cook for 4 minutes. Transfer the chicken to a clean plate. To the skillet, add the rice and toast, stirring occasionally, for 4 to 6 minutes, until lightly golden. Carefully add the water, 1 cup coconut milk, zest and juice of 1 lime, garlic, ginger and a big pinch of salt. Place the chicken, skin side-up in the skillet and any leftover juices from the plate. Bring to a simmer and cover with a lid. Place in the oven for 15 minutes. Turn off the oven and allow the skillet to sit, with the lid on, for 10 more minutes in the oven. Broil before serving to crisp up the chicken skin, if you like. Meanwhile, make the topping: In a mixing bowl, combine the avocado, pepper, cilantro, scallions, remaining 2 tablespoons coconut milk and juice of 1 lime. Season with salt and add dollops of the mixture to the skillet, before serving. #dinner #onepanmeal #chicken #rice