NewClaim a free social report
instagram analytics
Similar Accounts:
instagram analytics
Similar Accounts:
followers
214K
impressions
15.4M
likes
231K
comments
14.7K
posts
142
engagement
1.57%
emv
$384K
Average per post
108K
Key Metrics
Impressions
monthly
Distributions
Content
1.86M
4.23K
142
8mo ago
katherinewants
This Labour Day, #KatherineWants to do very little aside from enjoying this poutine and a @moosehead.
Serves: 2
Prep time: 8 minutes
Cook time: 15 minutes
Special tools: Deep fryer and thermometer
Ingredients:
French Fries
3 Yukon gold potatoes, cut into 1/8 inch strips
2 tablespoons white vinegar
3 litres vegetable oil, for frying
225 grams cheese curds
Gravy
2 tablespoons butter
2 tablespoons flour
1/2 can Moosehead
3 cups beef stock
1 tablespoon Worcestershire
1 tablespoon soya sauce
1 teaspoon salt and pepper, to taste
Method:
For the French Fries:
1. Toss the potatoes into ice water and add vinegar. Soak for as long as you can.
2. Fry at 300F until soft and remove.
3. Double fry at 375F until crispy season with salt and pepper.
4. Toss with half of the cheese and top with remaining.
For the Gravy:
1. Melt the butter with flour and cook to a blonde stage.
2. Deglaze with Moosehead (last major brewery in Canada still owned by Canadians) reduce by half and slowly add beef stock.
3. Stir while continuing to reduce.
4. Season when you get to a proper consistency. Should coat the back of a spoon.
For Serving:
1. Season fries with kosher salt and 1/2 cheese curds.
2. Top with more curds and aggressively add gravy.
.
.
.
#Ad #PleaseEnjoyResponsibly #KatherineWants #LabourDay #LabourDayWeekend #Moosehead #Poutine #PoutineRecipe #PoutineRecipes #FryRecipe #FryRecipes
1.86M
1.00K
14
11mo ago
katherinewants
Two of Katherine's favourite things: entertaining & desserts! So we combined the two.
We're whipping up a Rhubarb Milk Custard Pavlova for our friends. It's the richest, creamiest dessert out there because of the local dairy made right here in Ontario that shines through in it. But if they don't get here soon we may not have any left.
Share your favourite dairy-inspired dish/memories in the comments.
Serves: 6-10
Prep time: 20 minutes
Bake time: 2 plus hours
Ingredients
Meringue
5 large egg whites, room temp
1 cup fine sugar
1/2 teaspoon local cream of tartar
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
Milk Custard
1/2 cup local butter
1 cup rhubarb, diced
1/4 cup sugar
1 vanilla pod
2 cups local whole milk
5 egg yolks
2 tablespoons vanilla pudding mix
Garnish
Strawberries, sliced to cover
Rhubarb, sliced to cover
Mint, torn to cover
Method
Meringue:
1. Preheat oven to 225F degrees.
2. In a stand mixer, add your room temperature egg whites and whisk on medium low speed. When they double in volume slowly add sugar 1 tablespoon at a time.
3. Halfway through, bring the speed up to medium and add cream of tartar, vanilla and salt. Scrape down the sides and continue with sugar until whites are at a stiff peak and shiny.
4. With a spatula make pie sized disks on parchment paper and place in the oven.
5. Bake for 60 minutes then kill the heat. Do not open the door and let rest in the oven for another hour. Now crack the door open with a wooden spoon and let cool for another 1/2 hour.
Milk Custard:
1. Caramelize butter, rhubarb and sugar together until soft. Add vanilla and milk just before it boils. Remove the vanilla pod and blend until smooth.
2. In a separate bowl, mix egg yolks and pudding mix. Add 1/2 cup warm rhubarb mixture while whisking.
3. Now whisk back into the rhubarb mixture on low heat while stirring constantly. Do not bring up to a boil. Constantly stir on low heat until thick enough to coat a spoon. Remove and let cool.
4. Spoon aggressively onto the meringue and top with strawberries, thinly sliced rhubarb and mint leaves.
#OntarioDairy #EverybodyMilk #InspiredByDairy #EatWithUs #SupportLocal #MadeInOntario #Ad
954K
1.42K
45
11mo ago
katherinewants
Katherine called, and she wants Grilled Calamari Salad with Tapenade for lunch! So guess it’s time to fire up our NEW @napoleonproducts Phantom Prestige 500 Connected. Giddy up! ✨🔥
Serves: 2-4
Prep time: 10 minutes
Grill time: 12 minutes
Special tools: Napoleon Phantom Prestige 500 Connected RSIB
Ingredients:
2 zucchini, sliced in half
6 sweet peppers, de-seeded
6 small ripe tomatoes
2 artichokes hearts, quartered
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
4 twists black pepper
4 squid, cleaned and fins removed
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt
3 slices ciabatta, rubbed with garlic butter
Garnish:
15 fresh basil leaves
3 tablespoons loose olive tapenade
1 lemon
Method:
1. Bring your Napoleon Grill to 450 degrees.
2. Toss the veggies in olive oil and grill with confidence knowing nothing sticks to the iconic wave grates
3. Toast your bread while slicing calamari every 1/4-inch 80% of the way through. This will help them cook evenly and curl up to give you some height. Toss on grill and turn when slightly charred.
4. Remove the veggies and bread when charred and cut into 1-inch pieces. Toss and adjust seasoning.
5. Head to the plate and top with grilled calamari, garnish with basil, tapenade and lemon.
.
.
.
#Ad #KatherineWants #NationalBBQMonth #GrilledCalamari #GrilledCalamariSalad #Tapenade #SummerGrilling #SummerEats #GrillingRecipe #GrilledSalad
703K
10.6K
81
11mo ago
katherinewants
We’re putting all the shrimp on the barbie this Father’s Day and sipping on @marencovini Asti Spumante DOCG while we wait!
Grilled Shrimp with Citrus Mustard Emulsion
Serves: 2
Prep time: 8 minutes
Grill time: 6 minutes
Special tools: blender
Ingredients:
Grilled Shrimp
8-10 larger black tiger shrimp, shells on butterflied
1/4 cup butter
1/2 clove garlic, chopped
1 teaspoon chilli, chopped
1 tablespoon parsley and chives, chopped
1 pinch kosher salt
1 twist black pepper
Citrus Mustard Emulsion
1/2 grapefruit, grilled
1/2 lemon, grilled
1/2 lime, grilled
1/2 cup extra virgin olive oil
1/2 tablespoons Dijon mustard
1 splash Marenco Asti Spumante DOCG
1 pinch kosher salt
3 twists black pepper
Method:
For the Grilled Shrimp: Mix up garlic butter and spread onto butterflied shrimp. Grill over high heat until no longer transparent. Looking for a little char on the shells.
For the Citrus Mustard Emulsion: Add citrus juice to a blender with mustard, olive oil, white wine and season. Blend until creamy and smooth.
For Serving: Pour the citrus mustard emulsion onto a plate and cover with grilled shrimp. Enjoy with your hands and try to keep the wine glass clean.
Campaign financed according to (EU) regulation NO. 2021/2115 ! 🇪🇺
Ministero dell’Agricoltura della Sovranità - Alimentare e delle Foreste! 🇮🇹
.
.
.
#AstiVibe #MoascatoDAsti #AstiDocG #AstiSpumante #SparklingWine #Ad #GrilledShrimp #GrilledShrimpRecipe #ShrimpRecipe #GrillingRecipe #FathersDay #FathersDayIdeas #FathersDayRecipe
618K
740
32
1mo ago
katherinewants
This is your sign to have your next date night at @DeltaBingoAndGaming!
Also known as Ontario’s ultimate destination for Bingo, Katherine and I had a blast visiting Delta Bingo & Gaming for yet another date night. Hopefully, we’ll both win on our next date night!
Must be 18 years or older. PlaySmart.
#DetlaBingoAndGaming #DeltaBingo #DeltaBingoPartner #DateNight #DateNightIdeas
387K
8.47K
202
5mo ago
katherinewants
You’re going to want to make this Honey Nut Squash Gratin for American Thanksgiving or your holiday season dinners! Trust us!
Serves:12-20
Prep time: 15 minutes
Bake time: 50-60 minutes
Special tools: 11-11 baking dish
Ingredients:
4 honey nut squash, peeled and sliced
500 ml 35% cream
1 @boursincheese (Shallot and Garlic)
1 tablespoon fresh thyme
150 grams Gruyère, grated (@gruyere_aop)
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
Method:
1.Preheat oven to 425 convection or 450 dead air.
2. Chop the bottom half of your squash into smaller pieces and place in a baking dish.
3. Slice the top of the squash into 1/4 inch disks and layer over top, cover with thyme and grated cheese.
4. In a small, saucepan, heat cream and Boursin until smooth. Season and pour over squash.
5. Cover with foil and bake for 30 minutes. Remove foil and bake for another 20-30 minutes until golden and tender.
6. Remove and serve with a smile.
.
.
.
#squashrecipes #thanksgiving #thanksgivingdinner #thanksgivingrecipes #holidayrecipes #gratin #recipes
365K
1.13K
45
11mo ago
katherinewants
I used to want girl dinner, but now I want Swirl Dinner. And with the @ninjakitchen Swirl by CREAMi® and Randy, I can have it. #NinjaPartner
Strawberry Rhubarb & Flaky Salt Topper
Serves: 10
Prep time: 4 minutes
Cook time: 10 minutes
Special tools: blender
Ingredients:
1/4 cup butter
1.5 cups strawberries, quartered
1.5 cups rhubarb, chopped
1/4 cup sugar
1/4 cup white wine
Method:
1. Melt the butter with strawberries and rhubarb. Add sugar and let it stew for a few minutes. Deglaze with white wine and cook until tender.
2. Purée and store in a squeeze bottle.
3. Perfect on Vanilla Soft Serve made in the Ninja Swirl by CREAMI with a pinch of flaky salt.
.
.
.
#NinjaCreami #NinjaSwirl #KatherineWants #VanillaSoftServe #SoftServe #StrawberryRhubarb #TreatYourSelf #Dessert #DessertRecipe #DessertIdeas
336K
7.34K
139
5mo ago
katherinewants
A salad so good you’re going to hand bomb it because you won’t be able to wait. 🥗
Serves: 2-4
Prep time: 8 minutes
Cook time: 6 minutes
Special tools: a cheese grater
Ingredients:
Salad
1 medium-sized radicchio, torn and washed
3 Belgian endive, torn and washed
2 pears, sliced
1 cup walnuts (@cawalnuts)
1/4 cup tree sauce (maple syrup)
Vinaigrette
1 tablespoon Dijon (@maillecanada)
2 tablespoons sherry vinegar
5 tablespoons extra virgin olive oil (@terradelyssa)
1 large pinch kosher salt
6 twists black pepper
1 cup blue cheese, frozen and grated
Method:
1. Toast maple syrup in a pan on medium heat. Add walnuts and cook until jammy. Remove to let cool and get crispy. Chop and toss with lettuce and pears.
2. Mix up vinaigrette in a small jar and add to the salad.
3. Toss and serve in a large bowl. Garnish with blue cheese.
.
.
.
#salad #saladrecipe #endivesalad #bluecheese #bluecheesesalad #sundayrecipe #weekendeats #recipe
285K
6.82K
118
10mo ago
katherinewants
Katherine’s newest obsession?
Carbonara Grilled Oysters + @Araldicavini. It’s the summer pairing you didn’t know you needed. 🍾🦪
Serves: 2
Prep time: 10 minutes
Grill time: 3 minutes
Special tools: shucker
Ingredients:
12 shucked oysters
1.5 cups guanciale small lardon
2 cups parmigiana, finely grated
1 egg yolk
2 tablespoons guanciale fat
1 splash Asti Dolce Araldica
2 twists black pepper
Method:
1. Render guanciale until shatteringly crisp.
2. Add warm fat to parmigiana and add egg yolk. Mix in Asti Dolce Araldicaaand finish with guanciale.
3. Adjust seasoning and glaze the oysters with the sauce. Lightly grill for 2-4 minutes and serve with a squeeze of lemon.
Campaign financed according to (EU) regulation NO. 2021/2115 ! 🇪🇺
Ministero dell’Agricoltura della Sovranità - Alimentare e delle Foreste! 🇮🇹
.
.
.
#AstiVibe #MoascatoDAsti #AstiDocG #AstiSpumante #Ad #Oysters #OysterRecipe #Seafood #SeafoodRecipe #CanadaDay #CanadaDayRecipe #GrillingRecipe #GrillingRecipes
201K
5.58K
125
7mo ago
katherinewants
Why go to Spain when you can make Honey Butter Pain Perdu at home with the help of your favourite local Ontario staples. @ontariodairy
Serves: 4
Prep time: 12 minutes
Soak time: 1 hour
Special tools: non-stick pan
Ingredients:
Batter
1/4 cup local milk
3/4 cup local cream
2 eggs
3 tablespoons maple syrup
1.5 teaspoons vanilla
2-inch by 4-inch logs of stale bread
Honey butter
1/2 cup local salted butter
1/4 cup maple syrup
1/4 cup honey
1 teaspoon soya sauce
Whipped butter
1/2 cup salted butter
3 tablespoons honey
1/2 tablespoon cinnamon
Method:
For the Batter: Whisk up the batter until smooth and soak bread for 1 hour. Turn gently every 20 minutes
For the Honey Butter: In a small pan, melt all the ingredients and keep slightly warm.
For the Whipped Butter: Combine the ingredients until smooth and leave at room temperature.
For the Pain Perdu:
1. In a large non-stick pan, over medium-low heat, melt a little butter. Add soaked bread and turn every 3-4 minutes.
The goal is to get a golden crust and heat the bread to 100 degrees internally. Giving you a beautiful custard.
2. Take your time and if your temperature is too hot, turn down and add a lid to cook the bread internally.
3. Take it to the plate and garnish with whipped butter and smother with honey butter.
.
.
.
#KatherineWants #inspiredbydairy #ad #HoneyButter #painperdu #breakfastideas #breakfastrecipes #brunchideas #brunchrecipes #frenchtoast
200K
2.91K
103
5mo ago
katherinewants
You’re going to want to add Omee’s Artichoke Squares to your holiday appetizer spread!
Serves: 12-16
Prep time: 10 minutes
Bake time: 17 minutes
Ingredients:
1 32-ounce jar marinated artichokes, drained and chopped
1 medium onion, finally chopped
3 cloves of garlic, sliced
1 tablespoon @TerraDelyssa Extra-Virgin Olive Oil
12 eggs beaten
1 cup breadcrumbs
1/2 tablespoon kosher salt
1/2 teaspoon black pepper
1 teaspoon oregano
1/2 teaspoon @Tabasco sauce
6 cups cheddar cheese, grated
4 tablespoons fresh parsley
Method:
1. In a medium saucepan, over medium heat, sauté onion and garlic in olive oil until softened.
2. Add oregano and let cool in a separate bowl.
3. Combine eggs, artichoke, breadcrumbs, salt, pepper, oregano, and Tabasco.
4. Add in the cheese and parsley. Then add in the onion and mix.
5. Pour into a greased baking dish.
6. Bake at 350F for about 17-22 minutes and serve or keep in the refrigerator for up to 2 weeks. These freeze well also.
7. Bust out and reheat when guests arrive.
.
.
.
#artichokesquares #holidayapps #holidayappetizers #holidaybites #holidayrecipe #recipes #appetizers #appideas
187K
4.80K
88
5mo ago
katherinewants
The perfect salad for your holiday celebrations!
Brussels Sprout Salad
Serves: 4-6
Prep time: 8 minutes
Toast time: 3 minutes
Special tools: veggie peeler and microplane
Ingredients:
4 cups Brussels Sprouts, shaved
1 large juicy lemon zest and juice
4 tablespoons EVOO Terra Delyssa, divided
1 teaspoon kosher salt
3/4 cup dried currants
1/2 cup pine nuts, toasted
1/2 cup manchego, shaved
1/2 manchego, grated
4 twists black pepper
Method:
1. Toss shaved Brussels into a large bowl and massage in lemon zest, juice, kosher salt and 3 tablespoons of EVOO. Let it sit for 20-30 minutes.
2. Add in currents, pine nuts and shaved manchego. Toss and plate.
3. Garnish with grated manchego, olive oil and black pepper.
4. Serve with a smile.
.
.
.
#holidaysalad #holiday #holidayrecipe #holidayrecipes #salad #saladrecipes #saladlovers #recipe #recipes
169K
4.14K
69
11mo ago
katherinewants
This Pineapple Margarita may be the drink of the summer. But taste it for yourself and let us know! 🍍
Serves: 1
Prep time: 3 minutes
Special tools: blender
Ingredients:
3/4 pineapple spear
1 oz pineapple, marinated in coconut water
2 oz tequila. 3/4 oz orange liqueur
1 fat juicy lime
5 ice cubes
Directions:
1. Blend the ingredients in a blender.
2. Rim frozen glass with Tajin and serve.
.
.
.
#KatherineWants #PineappleMargarita #PineappleMargaritaCocktail #PineappleMargaritaRecipe #CostcoFinds #Costco #Pineapple #Cocktial #Margarita #MargaritaRecipe #CocktailRecipe #CocktailsToMakeAtHome
157K
3.54K
78
11mo ago
katherinewants
@jacksdiningroom, Katherine approves this sandwich!
.
.
.
#KatherineWants #JacksDiningRoom #YesChef #Sandwich #SandwichLover #SandwichRecipe #SandwichTime #LunchRecipe #LunchIdeas #Lunch
144K
3.72K
120
8mo ago
katherinewants
You’re going to want to make this Campfire Taleggio because Katherine’s not sharing! 🧀🔥🥖
Serves: 2
Prep time: 4 minutes
Char time: 1 minute
Special tools: Napoleon backyard campfire
Ingredients:
2 slices of baguette, toasted
6 slices Mortadella
2 thick slices Taleggio
1 tablespoon hot honey
2 tablespoons crushed pistachios
Method:
1. Stack up Mortadella on a baguette.
2. Skewer your cheese toast over open flame until dripping and charred. Place over Mortadella.
3. Garnish with hot honey and pistachios.
.
.
.
#KatherineWants #Campfire #CampfireRecipes #Taleggio #Cheese #CheeseRecipes #SnackRecipes #SnackIdeas #Recipes
136K
3.29K
111
6mo ago
katherinewants
Beef Rouladen because it’s one of Katherine’s favourites.
Serves: 2
Prep time: 15 minutes
Braise time: 1.5 hours
Special tools: skewers and a fine strainer
Ingredients:
6 thin slices sirloin, pounded out
3 pickles, sliced in half
6 slices bacon, cut in half
2 tablespoons Dijon mustard
1/2 sweet onion, sliced
1/2 tablespoon kosher salt
1 tablespoon olive oil
2 cups mirepoix, diced
1.5 cups red wine
2.5 cups beef stock
1 tablespoon parsley, chopped
6 nubs cold butter
Method:
1. Cover the sirloin with mustard, bacon, half a pickle and onions. Roll into cute blunts and skewer closed.
2. Season with kosher salt and sear in a large saucepan. Turn when dark and add mirepoix.
3. Deglaze with red wine and reduce by half. Add beef stock and cover. Simmer for 90 minutes or until tender. Remove beef and strain.
4. Reduce stock down to coat the back of a spoon, adjust seasoning and whisk in cold butter and parsley just before service.
5. Serve with buttery mash and too much sauce.
.
.
.
#KatherineWants #BeefRouladen #Beef #BeefRecipe #BeefDishes #Recipe #DinnerIdeas #DinnerRecipe #ComfortFood
125K
1.11K
33
1w ago
katherinewants
Shaved Celeriac Salad is all Katherine Wants 🥗
Serves: 2-4
Prep time: 7 minutes
Toast time: 3 minutes
Special tools: vegetable peeler
Ingredients:
1/2 medium celeriac, peeled and shaved
2 semi firm red pears, sliced
1 cup walnuts chunks
1 teaspoon spice mix (@kanelspices Santa Fe)
1 cup 8 year old cheddar, shaved
Dressing:
1 lemon, juiced
1.5 tablespoons raw honey
1 tablespoon Dijon (@maillecanada)
1 handful fresh chives, torn
3 tablespoons EVOO @terradelyssa
1 teaspoon kosher salt
1/2 teaspoon black pepper
Method:
1. Lightly toast walnuts in spice mix and let cool.
2. Toss shaved celeriac with pears, half the cheese and nuts.
3. Plate in a large bowl and garnish with remaining cheese.
4. Blend dressing to make a light emulsion and nappé over salad.
.
.
.
#KatherineWants #Celeriac #Salad #SaladRecipe #Recipe
119K
2.34K
95
4mo ago
katherinewants
This is why @marthastewart’s Mom’s meatloaf never disappoints!
Serves: 8-10
Prep time: 10 minutes
Bake time: 90 minutes
Special tools: Food processor and baking loaf pan
Ingredients:
Meatloaf
2.5 lb ground beef
4 slices white bread
2 carrots, chopped
2 celery stock, chopped
2 cloves garlic
10 parsley leaves
1/2 cup ketchup
1 tablespoon kosher salt
1 tablespoon black pepper
2 tablespoons dry mustard
1 egg
Glaze
1/2 cup ketchup
1 tablespoon dry mustard
2 tablespoons brown sugar
Method:
1. Pre-heat oven to 325.
2. Pulse bread in food processor until broken down to breadcrumbs. Add to ground beef. Process carrots, celery, garlic and parsley into the breadcrumbs consistency and add to the ground beef.
3. Season with ketchup, dry mustard, salt and pepper.
4. Pack into a loaf pan and clean the edges.
5. Mix up the glaze and top evenly.
6. Bake for 90 minutes. Remove, let rest for 10 minutes, slice and enjoy.
.
.
.
#KatherineWants #Meatloaf #MeatloafRecipe #MarthaStewart MarthaStewartRecipe
108K
4.33K
48
9mo ago
katherinewants
Happy Anniversary to my dreamboat @chefrandyfeltis 🩷 I manifested this life, with you, our children, all of it. I’m incredibly blessed
99.0K
3.23K
67
6mo ago
katherinewants
Make this when you need a recovery meal. It always does the trick for Katherine.
Serves: 2-3
Fresh Pasta
2 cups OO flour
7 yolks
1/2 tablespoon extra-virgin olive oil
1 pinch kosher salt
1 tablespoon water
Crispy Chicken
2-3 chicken breasts, banged out to 1/4 inch
1/2 cup flour, seasoned
2 eggs whisked, for breading station
1 cup Asiago, grated
1/2 cup breadcrumbs
1/2 cup panko
1/2 cup olive oil
2 tablespoons butter
1/2 lemon
Method:
For the Fresh Pasta:
1. Sift flour onto a clean countertop. Make a well in the middle for the eggs.
2. Mix eggs into flour and add oil, water and, salt.
3. Knead into a dough and work it hard for 8-10 minutes.
4. Wrap in plastic and let rest for 20 minutes.
5. Run through a pasta bike, starting on number 1. Then 2 well, you get it. Once you get to 6, cut into pasta length. Let the dough rest for 10 minutes and place it through the fettuccine fitting.
6. Hang dry for 25 minutes.
7. Boil for 2-3 minutes and add to a heavy saucepan with 3 tablespoons butter. Slowly add more pasta water and toss until creamy, adjust seasoning and serve.
For the Crispy Chicken:
1. Mix Asiago with breadcrumbs and set up your breading station.
2. Place chicken in seasoned flour, shake off the excess, then put it in the egg mixture and breadcrumbs. Let it rest for 5 minutes.
3. In a large pan, heat olive oil and butter until foaming. Cook chicken on both sides until golden (3-4 minutes per side).
4. Remove and let rest.
5. Go to the plate and top with butter noodles, serve with lemon and a smile.
.
.
.
#KatherineWants #hangovermeal #recoverymeal #butternoodles #freshpasta #homemadepasta #crispychicken #chicken #chickenrecipes #recipeshare
Katherine Wants (@katherinewants) Instagram Stats & Analytics
Katherine Wants (@katherinewants) has 214K Instagram followers with a 1.57% engagement rate over the past 12 months. Across 142 posts, Katherine Wants received 231K total likes and 15.2M impressions, averaging 1.63K likes per post. This page tracks Katherine Wants's performance metrics, top content, and engagement trends — updated daily.
Katherine Wants (@katherinewants) Instagram Analytics FAQ
How many Instagram followers does Katherine Wants have?+
Katherine Wants (@katherinewants) has 214K Instagram followers as of May 2026.
What is Katherine Wants's Instagram engagement rate?+
Katherine Wants's Instagram engagement rate is 1.57% over the last 12 months, based on 142 posts.
How many likes does Katherine Wants get on Instagram?+
Katherine Wants received 231K total likes across 142 posts in the last 12 months, averaging 1.63K likes per post.
How many Instagram impressions does Katherine Wants get?+
Katherine Wants's Instagram content generated 15.2M total impressions over the last 12 months.