Personal/Blog Related Facts
Is the blog your full time job?
Yes, it is! What started as a fun hobby sharing recipes with family and friends has turned into a full-time career I love. I left my corporate marketing job in the summer of 2014 to stay home with my son, and since then, I’ve grown my blog into a thriving business. In addition to running the blog, I also take on freelance work in recipe development, food photography, recipe testing, and social media content creation. You can learn more about my journey and background on my about page.
How many times a week do you publish new recipes on Katie’s Cucina?
I used to share 1–3 new recipes each week, but in 2020, I shifted my focus. These days, I spend more time updating older content—retesting recipes, reshooting photos, adding video, and improving overall quality to better serve my readers. While I still create new recipes throughout the year (about 10–20 annually), much of my work now goes into making sure existing content is as helpful, accurate, and visually appealing as possible.
How do you make money blogging?
You’ve probably heard the phrase, “Don’t put all your eggs in one basket”—and it couldn’t be more true for blogging. I focus on multiple income streams to keep things balanced. These days, the majority of my income comes from ad revenue generated through my blog content. I also earn through freelance work like recipe development, food photography, and social media projects. Sponsored content and brand partnerships make up the remaining portion of my income.
Why do you display ads on your blog?
I’d love to keep the blog completely ad-free, but displaying ads helps support the site and allows me to continue sharing free recipes with you. I earn income through ad impressions and clicks, which helps cover the time, ingredients, and tools it takes to develop and maintain quality content. Ads are a simple way to generate passive income so I can keep creating and improving recipes—without charging readers.
Why do you do sponsored post?
Sponsored posts are one of the ways I earn an income to help support my family and keep this blog running. But I’m very selective about the partnerships I take on—I only work with brands and products I genuinely love, use regularly, and believe in. If you see a sponsored post on Katie’s Cucina, it’s because I personally stand behind that product and think it brings value to you, my readers. Authenticity matters to me, and I always aim to keep my content honest, helpful, and aligned with what you’ve come to expect here.
Do you have another website?
Yes! In addition to Katie’s Cucina, I run a craft and lifestyle blog called Sew Woodsy, which I originally started with my husband Jon back in 2010 after we bought a foreclosed home. While Jon stepped away from blogging in 2016 to focus on his construction business, the site has continued to grow and now features a mix of DIY projects, seasonal crafts, and a wide variety of free printables.
I’ve also launched a niche recipe site called Easy Seafood Recipes. I’ve always loved cooking seafood, and instead of flooding Katie’s Cucina with even more seafood recipes, I decided to create a dedicated space to share all things seafood in one place.
How do you manage two blogs?
Honestly? I’m not sure—I just do! Katie’s Cucina was my first blog and continues to be my top priority. Sew Woodsy gets updated when time allows, and I treat it as a creative outlet for seasonal crafts, DIY projects, and printables. In 2025, one of my biggest goals is to focus more intentionally on growing Easy Seafood Recipes into a go-to destination for all things seafood. It’s a balancing act, but I’m passionate about each site and find joy in creating content for all of them.
I love your photography. Do you have any tutorials to help me improve my food photography?
Thank you so much! I’ve spent years practicing and refining my food photography skills, and I’m always happy to share what I’ve learned. Back in 2012, I wrote a blog post with my top food photography tips after I felt like I had finally hit my stride—and I still live by some of tips today. One of these days, I plan to create an updated version with everything I’ve learned since then.
While I don’t currently offer in-depth tutorials, I occasionally share behind-the-scenes tips and tricks on social media. I also always recommend learning how to use natural light, experimenting with composition and styling, and practicing with manual camera settings and/or using a smart phone. The more you shoot, the better you get!
What type of camera do you use to take your photos?
I started out years ago using a Nikon DSLR, but as smartphone technology has evolved, so has my workflow. These days, I shoot all of my photos and videos using my iPhone 16 Pro. The quality is incredible, and it’s made my content creation process so much more efficient. It’s truly amazing how far camera technology has come over the 15+ years I’ve been blogging!
Food Related Facts
Great question—and one I’ve actually been asked before! The main reason I use fresh herbs so often is because I have easy access to them. I grow a variety of herbs year-round on my back patio, including parsley, basil, rosemary, and green onions. Depending on the season, I’ll also have cilantro, thyme, dill, and sage on hand. Growing herbs is surprisingly simple, and even if you don’t live in a warm climate, many herbs can thrive on a sunny windowsill.
That said, you can absolutely make my recipes using dried herbs. One of my favorite alternatives is the Litehouse line of semi-dried herbs, which you can usually find in the refrigerated produce section at Super Target and other major grocery stores. But if all you have are pantry staples, feel free to use dried herbs—just remember they’re more concentrated, so adjust accordingly.
If you’re just getting started with gardening, there are plenty of low-maintenance options that grow well in containers or small spaces.
Green onions are incredibly easy—just cut off the root end (leaving about 2 inches) and plant it in soil. You’ll have fresh regrowth in no time! I have also written a blog post on how to regrow green onions from scraps!
Fresh ginger is another simple option. Cut a 2-inch piece of ginger, bury it at least 6 inches deep in a wide pot or planter bed, and wait for bamboo-like shoots to sprout. The longer it grows, the larger the root becomes.
Other great options include:
Basil – Grows well in warm weather and thrives in pots. Just keep pinching the tops to prevent flowering.
Mint – Almost impossible to kill, but it spreads quickly—best kept in a container.
Parsley – A hardy herb that grows well in both full sun and partial shade.
Rosemary – Drought-tolerant and perfect for pots. Just don’t overwater.
Lettuce or salad greens – Quick to grow and great for cut-and-come-again harvesting perfect in the winter months or cooler climates.
Cherry tomatoes – Ideal for containers and perfect for sunny patios or balconies.
Whether you’re working with a backyard garden or a sunny windowsill, these options are beginner-friendly and rewarding. A little effort can go a long way toward adding fresh flavor to your cooking!
Fresh ginger is best stored in the refrigerator. I recommend placing it in an airtight container or a resealable bag with the air pushed out—this helps prevent it from drying out. You can also wrap it in a paper towel before sealing to absorb any excess moisture. Stored this way, it should last 3–4 weeks.
For even longer storage, you can freeze ginger! Peel and slice, grate, or leave it whole—then place it in a freezer-safe bag or container. Frozen ginger is easy to grate and perfect for tossing straight into recipes, no thawing needed.
Whole heads of garlic should be stored in a cool, dry, and well-ventilated place—like a pantry or countertop. Keep them out of the fridge to prevent sprouting and mold. A mesh bag, basket, or garlic keeper works great for airflow and helps extend shelf life.
Once you break a head and start using individual cloves, it’s best to use them within 10 days for the best flavor.
If you have peeled or chopped garlic, store it in an airtight container in the refrigerator and use it within a week. For longer storage, you can freeze chopped garlic in small portions (like in an ice cube tray with a little olive oil) for quick and easy use later.
Yes! I’ve started including nutritional information on most of my recipes. Please note, I’m not a certified dietitian—these numbers are generated using a computer-based nutrition calculator and should be used as a general guide. Depending on the program or specific brands of ingredients used, the values may vary slightly. If you need precise nutritional details, I recommend double-checking with your preferred tracking tool or consulting a registered dietitian.
Oh man… we try a lot of new recipes around here, but like most families, I have a core set of go-to meals I rotate throughout the month. Lately, you’ll find me making my one pot lasagna, pot pie, Italian Sausage Bake, and crunchy-baked chicken strips at least once a month. I rotate out my slow cooker shredded chicken tacos, grilled chicken fajitas, Lemon Bruschetta Chicken Pasta, skillet salisbury steak, and picadillo as well as grilled chicken with veggies at least every two weeks.
Gill B
Turkey and Stuffing Soup
I haven’t made a successful soup using leftover turkey for years but wanted to give this try.
My family is not a fan of fresh celery but I used celery salt for both ingredients. I had a lot of leftover gravy too so that was included in the liquid amount and just added more flavoring.
I decided to bake the stuffing balls as we like a more crunchy texture so I only used 1 egg instead of the recommended 2. My 2 cups of stuffing once mixed with the other ingredients made 22 balls. I baked them at 375 degrees for about 15 minutes.
Ten minutes before the soup was ready I added about 2 cups of rotini (that was all I had) and brought it back up to a boil then lowered the heat again a little.
I am very happy with the results and will certainly be keeping this recipe. It was so easy to adapt to our own personal likes and dislikes.
Thank you Katie for sharing your love of cooking and talents!
Katie
Gill, thank you so much for taking the time to leave a comment and such a sweet message. I truly LOVE to cook and love sharing it with those who want to cook or even learn! I love how you modified the recipe to fit your needs!