Maxine Sharf(@maxiskitchen) 인스타그램 상세 프로필 분석: 팔로워 3,127,053, 참여율 0.39%

Maxi’s Kitchen is a New York Times bestseller!! It feels so surreal. This has been a dream of mine for so long, and it wouldn’t have been possible without all of you. Thank you for the love and support and for bringing this book into your kitchens. I appreciate each and every one of you so much, and I’m so happy the book feels as special as I hoped it would 🤍! Thank you to the team that helped bring this project to life, I couldn't have done it without you! @sanaelemoine @amyneunsinger @lizziehrt @francesboswell @jennsit @stephaniehuntwork @stephkuzma @jbranson @jinastanfill @monacreative @clarksonpotter @sarahmichelle123 @miaveetahlay @charcollie @noahswimmer 🤍

I didn’t expect this to be such an emotional moment 🥹🤍. My mom is the reason I love cooking and taught me almost everything I know. There would be no Maxi’s Kitchen without her. She’s my ultimate superpower and always has a way of breathing new life into my work. I love you so much, Mom, and I’m so happy the book feels as special as I hoped. Maxi’s Kitchen officially comes out March 3, 2026 and is available for pre-order via the link in my bio. Pre-orders are incredibly helpful for first-time authors, and your early support means the world 🥰!

I turned 34 today 🧁✨ I’ve been feeling really happy and at ease lately, and so glad to have the book that I poured so much into finally out in the world. Over the past couple months, I’ve really been able to slow down a bit and enjoy life, and it's actually kept me feeling super inspired in the kitchen. Next week, I’ll be fulfilling a big dream that’s been on my vision board for the past 3+ years: going on The Today Show! Tune in on Thursday 5/14 at 8:45am. I’m so excited! Thank you all for your love and support 🤍 I feel so lucky to do my dream job every day, and it’s because of you 💫

Crispy Vietnamese spring rolls✨ My debut cookbook is officially out now! Order with the link in my bio or search for Maxi’s Kitchen wherever you like to buy books. Filling:▪️1.5 oz Dried Mung Bean Noodles▪️1 Tbsp Avocado Oil▪️6 Shiitake Mushrooms, chopped small▪️1 Small Carrot, grated or sliced in thin strips▪️1 Small Shallot, finely chopped▪️1 Garlic Clove, finely chopped▪️1 Tbsp Fish Sauce (or sub soy sauce)▪️1 tsp Sugar▪️1/4 tsp Freshly Ground Black Pepper▪️ Assembly + Cooking:▪️1+1/2 Cups Warm Water▪️1 Tbsp Sugar▪️10-12 Rice Paper Wrappers▪️Peanut Oil, for frying▪️ Nuoc Cham Sauce:▪️1/4 Cup Warm Water▪️1 Tbsp Fish Sauce▪️1 Tbsp Sugar▪️1 Tbsp Freshly Squeezed Lime Juice▪️1 Garlic Clove, finely chopped▪️1 tsp Carrot, finely chopped▪️ Serving:▪️Green Leaf Lettuce Leaves▪️Fresh Mint Leaves▪️ 1️⃣ Soak the mung bean noodles in warm water for about 15 mins until softened, then drain well and cut into 1-inch pieces. 2️⃣ Heat 1 Tbsp avocado oil in a skillet over medium heat. Add the shallot and cook, stirring for 1-2 mins until it’s starting to soften. Add the mushrooms, carrot, and garlic and cook for 2-3 min until softened. 3️⃣ Add the fish sauce, sugar, and pepper to the pan and toss to combine. Mix in the noodles and remove from the heat and let cool slightly. 4️⃣ Line a cutting board with damp paper towels. In a shallow bowl or pie dish, stir together the warm water and sugar. Dip one rice paper sheet in for 10-15 seconds until just pliable (it will continue softening as you work). 5️⃣ Place the wrapper on the damp paper towel-lined cutting board. Add 2 heaping Tbsp filling near the bottom, shape into a log, fold up the bottom, fold in the sides, and roll tightly, trying to avoid air pockets. Repeat with remaining rolls. Place on a damp paper towel lined sheet pan or plate, uncovered in the refrigerator for 20 mins to dry out. 6️⃣ In a small bowl, stir together all of the ingredients for the nuoc cham sauce until the sugar is dissolved. ‼️Recipe continued in comments (it was too long to fit in the caption 😘)

Lemon possets ✨ My debut cookbook is officially out now! Order with the link in my bio or search for Maxi’s Kitchen wherever you like to buy books. ▪️4 Small Lemons (see Note)▪️1 Cup Heavy Cream▪️1/4 Cup Sugar▪️1/8 tsp Kosher Salt▪️Mint or Thyme, for serving (optional)▪️Flaky Sea Salt, for serving▪️ 1️⃣ Zest one lemon and set aside. Slice the remaining 3 lemons in half lengthwise through the stem. Use a small paring knife to cut along the edge, then use a spoon to carefully scoop the flesh and membranes into a bowl. Strain and reserve 2 Tbsp + 1 tsp lemon juice. Set the hollowed lemon halves aside. 2️⃣ Add the heavy cream and sugar to a small saucepan over medium heat. Bring to a gentle boil, stirring occasionally, then simmer for 3 min. 3️⃣ Remove from the heat and stir in the 2 Tbsp + 1 tsp reserved lemon juice, lemon zest (saving a little for serving), and salt. Let sit for 5 min. 4️⃣ Arrange the hollowed lemon halves cut side up on a small sheet pan. If needed, place them in small bowls or use crumpled foil to help stabilize them. Transfer the custard into a glass measuring cup with a spout and carefully pour the mixture into the lemon halves, filling right to the rim. Transfer to the fridge and chill until set, at least 2 hours or overnight. 5️⃣ Right before serving, garnish with lemon zest, mint or thyme (if using), and flaky sea salt. Enjoy! Note: If your lemons are medium or large rather than small, I recommend increasing the custard by 1.5x so you have enough to fill the lemon halves. ⏲10 min prep time / 2 hr 15 min total time (incl. 2 hours in the fridge) Serves 6 For all recipes delivered to your inbox weekly (with printable PDFs) + access to the searchable recipe archive, subscribe to my newsletter via the link in my bio 😘

Chicken parm sandwich✨ My debut cookbook is officially out now! Order with the link in my bio or search for Maxi’s Kitchen wherever you like to buy books. Bread:▪️1 Baguette (or bread of choice)▪️Olive Oil▪️Grated Parmesan▪️ Chicken:▪️2 Chicken Breasts (~1+1/4 lb.)▪️Kosher Salt & Pepper▪️1/4 Cup Flour▪️1 Large Egg▪️1/4 Cup Panko Breadcrumbs▪️1/4 Cup Italian Breadcrumbs▪️1/4 Cup Grated Parmesan▪️Avocado Oil Spray or Olive Oil Spray▪️ Topping:▪️24 oz. Jar Marinara Sauce▪️1+1/2 Cups Shredded Mozzarella▪️ 1️⃣ Preheat the oven to 425F convection (or 450F regular bake). Line a baking sheet with a wire rack and spray with oil. 2️⃣ Slice the baguette into 3 pieces and cut each horizontally. Place cut sides up on a sheet pan, drizzle with olive oil, and sprinkle with parmesan. Set aside. 3️⃣ Pound each chicken breast between two pieces of plastic wrap to ¼-inch thick. Cut each into 3 equal pieces. Season both sides with salt and pepper. 4️⃣ Set up a dredging station: flour in one shallow bowl, beaten egg in another, and a mixture of panko, Italian breadcrumbs, and parmesan in a third. 5️⃣ Coat each chicken piece in flour, then egg, then breadcrumbs (pressing to adhere). Place on the greased rack and spray generously with oil. Bake 12-15 mins, until the internal temp reaches 165F. 6️⃣ As the chicken bakes, spray a quarter sheet pan (9x13”) with oil. Spread marinara in an even layer and make 3 piles of mozzarella sized to match the baguette pieces. Bake beneath the chicken for 7-10 mins, until the cheese is melted and golden. 7️⃣ Toast the bread in the oven for 5 mins, until warm and crisped around the edges. 8️⃣ Assemble sandwiches: place 2 chicken pieces on each, then use a spatula to transfer the cheesy marinara on top. Slice in half and enjoy! ⏲30 minute total prep + cook time Recipe makes 3 sandwiches For all recipes delivered to your inbox weekly (with printable PDFs) + access to the searchable recipe archive, subscribe to my newsletter via the link in my bio 😘

Went home this past week to visit my parents and cook with my mom, and it had me reflecting on how my journey into cooking began 🥰. These clips are from one day of developing recipes together. We typically film three dishes per day and always leave room for a little fun (and a treat or two) along the way. She’s such a huge help, and I couldn’t imagine doing this work without her! Love you @annps11 🤍

Mom's chicken salad✨ This chicken salad is creamy, tangy, and fresh, and pairs so well with @crunchmastercrackers for the most satisfying crunch in every bite. They’re gluten-free and made with simple ingredients like olive oil and seeds. Find Crunchmaster at your nearest store and try this combo for yourself! #ad #SatisfyYourCrunch #Crunchmaster #HealthySnacking ▪️2 Boneless Skinless Chicken Breasts (1 lb.)▪️Kosher Salt & Pepper▪️2 Small Stalks Celery, diced small▪️1/2 of a Small Sweet Yellow Onion, diced small▪️1/2 of a Honey Crisp or Pink Lady Apple, diced small▪️1/4 Cup Finely Chopped Parsley▪️1 Lemon, juice (or more to taste)▪️1/4 Cup Plain Greek Yogurt▪️1/4 Cup Mayo▪️1 Tbsp Dijon Mustard▪️Crunchmaster Multi-Seed Crackers, for serving▪️Microgreens, for serving (optional)▪️ 1️⃣ Preheat the oven to 425F. Place the chicken on a baking sheet, season generously with salt and pepper, and roast for 20–25 mins until internal temp reaches 165F. Let cool slightly, then dice small. 2️⃣ In a large bowl, mix together the chicken, celery, onion, apple, parsley, lemon juice, 3/4 tsp kosher salt, 1/2 tsp freshly ground black pepper, Greek yogurt, mayo, and dijon until well combined. Taste and add more salt, pepper, or lemon juice if desired. 3️⃣ Top with microgreens, if using, and serve with Crunchmaster crackers. Enjoy! ⏲15 min prep time / 30 min total time Serves 3-4

Brown butter banana bread pancakes✨ My debut cookbook is officially out now! Order with the link in my bio or search for Maxi’s Kitchen wherever you like to buy books. Pancakes:▪️3 Tbsp Butter▪️2 Cups Flour▪️1 tsp Kosher Salt▪️2 tsp Baking Powder▪️1 tsp Baking Soda▪️1/2 tsp Ground Cinnamon▪️2 Ripe Bananas, mashed▪️2 Eggs▪️1+3/4 Cups Buttermilk▪️1 tsp Vanilla Extract▪️2 Tbsp Light Brown Sugar▪️1/2 Cup Chopped Walnuts (optional)▪️Olive Oil, for cooking▪️ Serving:▪️1 Banana, sliced in thin rounds▪️Butter, slightly softened▪️Warm Maple Syrup, for serving▪️ 1️⃣ In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon. 2️⃣ In a separate bowl, mash the bananas until mostly smooth. Whisk in the eggs, buttermilk, vanilla, and light brown sugar. 3️⃣ In a small saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until it smells nutty and the milk solids turn golden brown, 3-5 mins. Remove from heat and let cool slightly. 4️⃣ Pour the wet ingredients into the dry and mix until just combined. Do not over-mix. The batter should still be a little lumpy. Fold in the brown butter and walnuts. 5️⃣ Heat a thin layer of oil in a large nonstick skillet or griddle over medium heat. Scoop about 1/3 cup batter per pancake. Cook until bubbles form and pop on the surface and the underside is golden, about 2–3 min. Flip and cook another 1–2 min, until cooked through. 6️⃣ Serve warm with sliced bananas, butter, and maple syrup. Enjoy! ⏲15 min prep time / 25 min total time Serves 4-6 (10-12 pancakes) For all recipes delivered to your inbox weekly (with printable PDFs) + access to the searchable recipe archive, subscribe to my newsletter via the link in my bio 😘

BLTA✨ My debut cookbook is officially out now! Order with the link in my bio or search for Maxi’s Kitchen wherever you like to buy books. ▪️4 Slices Bacon▪️2 Slices Sourdough Bread, lightly toasted▪️Mayonnaise▪️Tomato, sliced▪️Avocado, sliced▪️Romaine Lettuce▪️Kosher Salt & Pepper▪️ 1️⃣ Add the bacon to a cold skillet, then turn the heat to medium. Cook for 5–7 min per side, or until crispy. Transfer to a paper towel-lined plate to drain. 2️⃣ Toast the sourdough until lightly golden. Spread mayonnaise on one or both slices. 3️⃣ Layer on the tomato, bacon, and avocado. Sprinkle the avocado with salt and pepper, then add the lettuce. Top with the second slice of bread, slice in half, and enjoy! ⏲ 10 min prep time / 15 min total time Serves 1

Peanut chicken spring roll bowls✨ My debut cookbook is officially out now! Order with the link in my bio or search for Maxi’s Kitchen wherever you like to buy books. Recipe inspired by @healthygirlkitchen 🤍 Dressing:▪️1/4 Cup Creamy Natural Peanut Butter▪️1 Lime, juice▪️2 tsp Maple Syrup▪️1 Tbsp White Vinegar▪️1 Tbsp Soy Sauce▪️1 tsp Sriracha or Chili Sauce (optional)▪️3 Tbsp Water▪️ Bowls:▪️4 oz. Dried Vermicelli Noodles (also called Maifun)▪️1 tsp Olive Oil▪️4 Cups Romaine, sliced in thin strips▪️1/2 a Red Bell Pepper, sliced in thin strips▪️1/2 Cup Red Cabbage, sliced in thin strips▪️1/2 a Carrot, sliced in thin strips▪️1/2 Cup Cucumber, sliced in thin strips▪️2 Tbsp Fresh Basil Leaves, sliced▪️2 Tbsp Peanuts, chopped▪️ For the Chicken:▪️1 Chicken Breast▪️2 tsp Olive Oil▪️Kosher Salt & Pepper▪️ 1️⃣ Mix together the ingredients for the dressing and set aside (if dressing looks thick you can add a little more water) 2️⃣ Boil vermicelli noodles according to package directions then rinse in cool water and toss with olive oil to prevent them from sticking 3️⃣ Split the noodles into two bowls and add the romaine, red bell pepper, cabbage, carrot, and cucumber 4️⃣ Pound chicken ~1/2” thick and season both sides with salt and pepper; pan sear in olive oil over medium heat for 5-6 mins per side until internal temp reaches 165F, then let rest for 5 mins and slice into bite size pieces 5️⃣ Serve the chicken on the spring roll bowls and top with dressing, peanuts, and basil - enjoy! ⏲20 min prep time / 35 min total time Serves 2

Chicken cutlets with creamy spring orzo✨ My debut cookbook is officially out now! Order with the link in my bio or search for Maxi’s Kitchen wherever you like to buy books. Chicken:▪️2 Chicken Breasts (~1 lb.), halved horizontally, or store-bought thin-sliced cutlets▪️Kosher Salt & Pepper▪️1/4 Cup Flour▪️1 Large Egg▪️1/3 Cup Panko Breadcrumbs▪️1/3 Cup Italian Breadcrumbs▪️1/3 Cup Grated Parmesan▪️Avocado Oil Spray or Olive Oil Spray▪️ Orzo:▪️2 Tbsp Butter▪️1 Leek, thinly sliced and rinsed▪️2 Cloves Garlic, finely chopped▪️1 Cup Orzo▪️2+1/2 Cups Chicken Stock, plus more as needed▪️1/3 Cup Frozen Peas▪️2 Tbsp Cream Cheese▪️1/3 Cup Grated Parmesan▪️Zest of 1/2 Lemon▪️2 tsp Lemon Juice▪️Kosher Salt & Pepper▪️Chopped Fresh Parsley (optional)▪️ 1️⃣ Preheat oven to 425F convection (or 450F regular bake) and line a baking sheet with a wire rack. Spray the wire rack with oil. 2️⃣ Slice each breast in half horizontally to create 4 cutlets total (or use store-bought thin-sliced cutlets). Pound lightly until even and season both sides with salt and pepper. 3️⃣ Set up dredging: flour in one bowl, beaten egg in another, and panko, Italian breadcrumbs, and parmesan in a third. 4️⃣ Dredge cutlets in flour, egg, then breadcrumbs, pressing to adhere. Place on rack and spray the tops with oil. 5️⃣ Melt butter in a large pan over medium heat. Add the leeks with 1/4 tsp salt and and cook 5-6 mins until soft. Add the garlic and cook 30 secs, then add the orzo and toast 1–2 mins. 6️⃣ Bake the chicken for 12–15 mins until golden and cooked through (165F). Broil 1–2 mins if desired. 7️⃣ Pour 2 cups of the chicken stock into the pan with the orzo and turn the heat up to med-high. Simmer, stirring occasionally, until mostly absorbed. Continue adding broth in splashes, stirring every so often, until the orzo is to your desired tenderness (I like al dente) and the sauce is glossy, 8–10 mins. 8️⃣ Stir in the peas, cream cheese, and parmesan. Cook until the cream cheese melts in, then stir in the lemon zest and juice. Taste and add more stock or salt if need