The Anti-Diet Foodie
I’ve been M.I.A. this summer, as I have been settling into my new role as the Customer Success Manager at Wulf’s Fish. On top of customer service and marketing duties, I have been developing some new seafood recipes to put on our website. This one that I worked on earlier this summer I saved for…
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I came up with this recipe the week I moved. I had only unpacked my deep sauté pan, so I needed to make a one pot meal. The pasta cooks in the mix of chicken stock and cream. By the time the pasta is done cooking, you will have a thick creamy sauce that beautifully…
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Having lived in Maryland for five years, I have had no shortage of crab in my life, but I found myself wanting to try something new. What happens when a time-honored seafood appetizer gets flipped into a hearty, comforting meal? With all the flavors of a classic crab cake, this pasta dish is sure to…
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Valentine’s Day is around the corner. What better way to celebrate than by making ice cream sandwiches with your partner (or your kids), especially if you are like me and still stuck inside due to the cold winter weather. This fun treat is perfect for Valentine’s Day: red velvet ice cream with cream cheese swirl…
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I am back! Over the past year, I have lacked the motivation to write. I just couldn’t find the strength to keep writing about the joy of food when I was struggling so much mentally. After a long slump, I am feeling better and ready to write again. I have so many post ideas for…
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School is on break for a couple more weeks, and Covid has still got me stuck indoors. With all this time on my hands, I’ve had the chance to test some new recipe ideas. This salmon bowl came about as I was trying to play with layers of umami. Soy glazed salmon lays on top…
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For the first time in quite awhile, I let my creative juices flow in the kitchen. I had some ingredients in my apartment that would have been great in a breakfast casserole, and I haven’t been the best lately at bringing breakfast to work. It has been Dunkin’ pretty much every day. I wanted to…
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Catie Cooks 