In an exclusive interview with Kosher.com, Carolina shares with us her go-to recipes, what keeps her inspired, and a deeper look into what kosher means to her. Be sure to check out my full interview with Carolina here.

Rise to Food-fluencer 

While Carolina has been busy in the kitchen since she was five years old in her native hometown of Transylvania, her surge to success began a few years ago, when she found herself at a computer programming internship that left her exhausted and “more depressed than ever” at the end of each day. But her passion for cooking kept her going. 

After work, Carolina would post her meal creations on her Instagram page, and before long she left her Romanian hometown to pursue a career in cooking in the United States. Carolina’s online community now boasts almost two million people, while her food videos have hundreds of millions of views. 

A Gourmet Cookbook That Happens to Be Kosher

While Pass the Plate is not billed as a kosher cookbook per se, all the recipes are, in fact, kosher. “For me personally, kosher gives food more meaning and teaches you to be introspective about what you eat and how you cook… food becomes an avenue to get close to G-d rather than to just fill your appetite,” Carolina shares.

When asked what keeps her inspired, Carolina says that creating recipes brings her joy and meaning. “It’s hard to put into words just how rewarding it is seeing your recipes be part of someone’s celebration, someone’s Shabbat, someone’s holiday, or someone’s everyday life. It’s truly a blessing to be able to experience it.”

Pass the Plate: 100 Delicious, Highly Shareable, Everyday Recipes is set to be published on September 24, 2024, and is available for pre-order here!

Recipes in Real Life 

I tried out a few of Carolina’s recipes, including her One-Pan Garlicky Chicken, Spiced Tomato Stew with Poached Salmon, and the Evergreen Potato Salad. 

The idea of a one-pan dinner is always tempting, so I was excited to try out the chicken recipe and see how it went. The recipe was more multi-stepped than I expected from a typical one-pan dinner, but the overall result was very tasty and visually appealing!

On a Friday, in preparation for a shalosh seudos meal with guests, I prepped the Spiced Tomato Stew with Poached Salmon and Olives and the Evergreen Potato Salad. I found that the Spiced Tomato Stew was relatively simple to prepare. With the tomato base, Castelvetrano olives, and pieces of poached salmon, the stew had warm, Mediterranean vibes. While it was already complete and delicious on its own, I added hearty diced potatoes and a can of chickpeas to the mix since it was one of only two dishes I served at the meal.

I put the Spiced Tomato Stew in my slow cooker on the Keep Warm setting so it could be enjoyed late on Shabbos afternoon.* This recipe was a success and garnered compliments from my guests.

(*Recipe change notes if you intend to serve this for shalosh seudos: I poached the salmon in the stew on Friday afternoon, but removed the pieces of fish and kept them in the refrigerator until serving. I also left the olives and capers out of the stew and only added them upon serving.)

Finally, the Evergreen Potato Salad. I’m always a fan of a good potato salad, and I can say with confidence that the Evergreen Potato Salad was hands-down the best potato salad I have ever eaten. The prep time was extensive – lots of slicing and dicing, peeling and boiling – but the result was worth it. 

The sharp elements like the shallots, fresh garlic, and herbs melted into the mayonnaise and creamy Yukon gold potatoes. The salad was absolutely addictive, receiving high praise from my guests, and passed around the table repeatedly.

Recipe Section Rundown

Arranged into fun categories such as Egg-stravaganza, Pasta-palooza, and Side-dish Savvy, Carolina’s cookbook melds influences from her Romanian upbringing along with inspiration from her early career as a chef in diverse eateries, such as a bagel shop and a luxury farm-to-table restaurant.

“Egg-stravaganza” is filled with delightful brunch dishes, like the Golden Baked Potato Cake with Smoked Salmon and Poached Eggs, reminiscent of a latke and finished off with sour cream or crème fraiche. 

“Nosh & Nibble” takes us through snacking delights, like dairy Butter Pecan Twists and Smoky Spiced Eggplant Dip that sounds like it would be perfectly at home for Friday night dinner (just leave out the dollop of yogurt on top).

The Pick a Protein category boasts a selection of meat, chicken, and fish recipes. You’ll find basic proteins amped up with Carolina’s signature sauces and accompaniments, like Chicken Schnitzel with Caramelized Lemon Gremolata and Seared Steak with Herby Zhug–Marinated Tomatoes, the latter a simple seared rib steak served with a homemade spicy s’chug. Carolina’s favorite savory dish from the book is the “Think Cabbage Roll in a Casserole,” featured in this section. “It looks beautiful and impressive, it tastes like a giant cabbage roll and it comes with a little less prep time since you don’t have to roll the cabbage leaves one by one.”

The Pasta-palooza category is just as it sounds – pasta dishes with a celebratory flair. Dishes range from the veritable gourmet (Brie Mac and Cheese with Crunchy Panko) to the positively heimish (Butter Noodles with Melting Onions and Cabbage). 

“Veg Out” features various vegetarian options like Saucy Beans al Limone and Cheesy Scalloped Tomatoes. Most of these vegetable-based recipes include simple, fresh, and affordable ingredients. 

“Soup’s On” includes a small selection of hearty soups; with pasta, cooked chicken, and vegetables, Miso Mushroom Chicken Soup is essentially a one-pot meal, while the Zingy Sour Veggie Soup gets its kick from a can of sauerkraut, juice included. 

“Salad Days” includes salads that spotlight one or two vegetables at a time, such as the Heirloom Tomato Salad with Anchovy Panko and a Cucumber Salad with Salted Lemon Yogurt made with Persian cucumbers.

“Side-dish Savvy,” an array of baked vegetable sides, includes Lemon-Lover’s Turmeric Roast Potatoes, a zesty alternative to basic roasted potatoes and Honey Balsamic Roasted Cauliflower, which boasts a caramelized crust that looks delectable.

The cookbook finishes off with a section for sweets and treats. If you’re looking for a dessert shortcut, the Easy No-Bake Milk Chocolate Pie fits the bill. Carolina describes the pie as her favorite dessert from the book: “It has an irresistibly silky smooth texture, plus a little hint of tanginess. It’s so good!”

For someone with lots of time and patience in the kitchen, the Upside-Down Orange Cardamom Olive Oil Cake is an absolutely showstopping dessert that is a favorite of Carolina’s multitude of followers.

“Always Stay Humble”

In the acknowledgments section of her cookbook, Carolina thanks Hashem. “Thank you for blessing me with the gift of sharing my love of food with your creation,” she writes. Despite her burgeoning fame, Carolina stops to find spirituality and meaning in her work. “Yes, you’ve put in work and effort,” she says, “but ultimately it’s important to remind ourselves that we should always stay humble and thank G-d for the position we’re in.”

Pass the Plate: 100 Delicious, Highly Shareable, Everyday Recipes is set to be published on September 24, 2024, and is available for pre-order here!