Maxine Sharf(@maxiskitchen) 인스타그램 상세 프로필 분석: 팔로워 3,125,660, 참여율 0.35%

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 can't wait to meet you in person! It’s the thing I’ve been looking forward to the most 🤍. Click the link in my bio for tickets 🥰. Every ticket comes with a signed copy of the cookbook. P.S. - My mom is joining for the whole tour!

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 🥰!

Don't make the mistake of microwaving your leftover pizza 🍕 Instead, heat a large pan with a lid over medium-high. Place the pizza slice in the pan, press it down slightly, then cover. Cook for about 3 minutes, until the bottom is crispy and the cheese is melty. Enjoy!

Lemon ricotta pancakes with lemony whipped cream ✨ 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. Lemony Whipped Cream:▪️1 Cup Heavy Cream▪️2 Tbsp Powdered Sugar▪️Zest of 1/2 a Medium Lemon▪️2 tsp Fresh Lemon Juice▪️1/2 tsp Vanilla Extract▪️ Pancakes:▪️2 Cups All-Purpose Flour▪️1 tsp Kosher Salt▪️2 tsp Baking Powder▪️1 tsp Baking Soda▪️2 Tbsp Sugar▪️2 Eggs▪️1+1/2 Cups Buttermilk▪️3/4 Cup Whole Milk Ricotta▪️Zest of 1 Medium Lemon▪️2 Tbsp Fresh Lemon Juice (from 1 lemon)▪️2 Tbsp Melted Butter▪️Olive Oil, for cooking▪️ Serving:▪️Lemon Zest▪️Maple Syrup (optional)▪️ 1️⃣ Make the whipped cream: In a medium bowl with a hand mixer, whip the heavy cream, powdered sugar, lemon zest, lemon juice, and vanilla until soft, pillowy peaks form. Set aside in the refrigerator. 2️⃣ Make the pancakes: In a medium bowl, add the flour, salt, baking powder, baking soda, and sugar. Stir to combine. 3️⃣ In a separate bowl, whisk the eggs, buttermilk, ricotta, lemon zest, and lemon juice until smooth. 4️⃣ Pour the wet ingredients into the dry and mix until just combined. Do not overmix, a few small clumps are perfect. Fold in the melted butter. 5️⃣In a large nonstick skillet or griddle, heat a thin coating of oil over medium heat. Once hot, add about 1/3 cup of batter for each pancake. Cook until bubbles form on the surface and the bottoms are golden brown, about 2 mins. Flip and cook until the other side is golden and cooked through, about 1 to 1+1/2 mins. 6️⃣ Serve the pancakes warm with the lemon whipped cream and extra lemon zest shaved on top. Drizzle on some maple syrup, if desired, and enjoy! 10 min prep time / 25 min total time Serves 4 (8-10 pancakes)

Crispy rice paper pancake✨ 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. Nuoc Cham Sauce:▪️1/4 Cup Warm Water▪️2 Tbsp Fish Sauce▪️1 Tbsp Sugar▪️1 Tbsp Fresh Lime Juice▪️1 Garlic Clove, finely chopped▪️1 Tbsp Carrot, finely chopped (optional)▪️ Pancakes:▪️1 Cup Flour▪️1/2 tsp Kosher Salt▪️1 Cup Water▪️1 Cup Leek Greens, thinly sliced▪️1/2 Cup Carrot, sliced in matchsticks▪️3 Scallions, sliced in 1” pieces▪️1/2 Cup Red Cabbage, sliced in thin 2” strips▪️1 Jalapeño, seeds removed sliced in thin strips▪️6 Sheets Rice Paper Wraps (dry, not soaked)▪️2 Tbsp Avocado Oil, for cooking the pancakes, plus more as needed▪️ 1️⃣ In a small bowl, mix together the warm water, fish sauce, sugar, lime juice, garlic, and carrot until the sugar dissolves. Set aside. 2️⃣ In a large bowl, whisk together the flour, salt, and water. Add the leek, carrot, scallion, cabbage, and jalapeño, and mix until combined. 3️⃣ In a large nonstick pan over medium heat, heat 2 Tbsp avocado oil, then place one sheet of dry rice paper down on the pan. Immediately add 1 cup of veggie batter onto the rice paper. Spread the batter with two spoons into one even layer the same size as the rice paper. Cook for 5-7 mins on the first side until golden brown on the bottom. (Lift up the corner with a spatula to check progress.) 4️⃣ With one hand, using tongs, lift the pancake out of the pan. With the other hand, place a piece of dry rice paper onto the pan. Quickly place the pancake filing side down on top of the rice paper in the pan (so rice paper is on either side of the filling). Cook for 1-3 mins until golden brown and crispy on the bottom, then remove the pan from the heat, transfer the pancake to a cutting board, cut into triangles, and serve with the sauce. 5️⃣ Repeat with the remaining two pancakes, adding 1-2 Tbsp of oil between each batch (enough for a thin coating of oil on the pan). Enjoy! ⏲15 min prep time / 40 min total time Recipe makes 3 large pancakes

Healthy carrot ginger soup ✨ 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. ▪️2 Tbsp Salted Butter▪️1 lb. Carrots, peeled and thinly sliced▪️1 Medium Yellow Onion, diced▪️1 tsp Kosher Salt▪️1/2 tsp Black Pepper▪️2 Tbsp Chopped Fresh Ginger Root (or 1 Tbsp for less punchy flavor)▪️3 Cups Vegetable Stock▪️1/4 Cup Sour Cream, for serving▪️1/4 Cup Sliced Chives, for serving▪️ 1️⃣In a large pot, melt the butter over medium heat. Add the carrots, onion, salt and pepper. Cook, stirring occasionally, until the onion is softened and translucent, about 5 mins. 2️⃣Add the ginger and cook for 1 min, until fragrant. Pour in the vegetable broth and bring to a boil, then reduce to a simmer. Cover and cook for 10 to 15 mins, until the carrots are very tender. 3️⃣ Let the soup cool slightly, then carefully transfer to a blender and blend until completely smooth (or use an immersion blender). 4️⃣ Divide into four bowls and top each with 1 Tbsp sour cream and 1 Tbsp chives. 5 min prep time / 30 min total time Serves 4 as an appetizer or light lunch

Carrot snack cake✨ 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. Cake:▪️1+1/2 Cups All-Purpose Flour▪️1 tsp Baking Soda▪️1 tsp Baking Powder▪️1/2 tsp Kosher Salt▪️1+3/4 tsp Cinnamon▪️3/4 tsp Ground Ginger▪️1/4 tsp Nutmeg▪️1 Small Pinch Ground Cloves▪️3/4 Cup Dark Brown Sugar▪️1/4 Cup Granulated Sugar▪️1+1/2 Cups Finely Grated Carrots (7 oz.)▪️3/4 Cup Vegetable Oil (or other neutral oil)▪️2 Large Eggs▪️1/2 Cup Buttermilk▪️1 tsp Vanilla Extract▪️1/2 Cup Chopped Walnuts▪️ Cream Cheese Frosting:▪️1 x 8 oz. Block Cream Cheese, slightly softened▪️1/4 Cup Butter, slightly softened▪️1/2 tsp Vanilla Extract▪️1 Cup Powdered Sugar▪️ Decorations:▪️1 Small Carrot▪️Fresh Dill▪️ 1️⃣ Preheat the oven to 350F and line a 9x9-inch (or 8x8-inch) baking dish with parchment. 2️⃣ In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. 3️⃣ In another bowl, whisk the dark brown sugar, granulated sugar, grated carrots, oil, eggs, buttermilk, and vanilla until well combined. 4️⃣ Pour the wet ingredients into the dry and mix until just combined. Fold in the walnuts. 5️⃣ Pour into the prepared pan and bake for 25-30 mins, or until a toothpick inserted in the center comes out clean. (If using an 8x8-inch pan, bake for 30-35 mins or longer if needed depending on your oven.) 6️⃣ Let cool in the pan for 15 mins. Invert the cake onto a plate, then remove the parchment and let cool completely before frosting. 7️⃣ With a hand mixer or stand mixer, whip the cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy. (If the frosting feels loose, refrigerate it for 10 mins to help it firm up.) Spread over the cooled cake. 8️⃣ For decorating, use a knife to cut mini carrot shapes out of a larger carrot. Arrange them in 3 rows of 3 on top of the cake, then place a small sprig of dill at the top of each to resemble carrot greens. Slice into 9 pieces and enjoy! STORAGE: Cover and refrigerate for up to 5 days. Let sit at room temp for 20–30 mins before serving, or enjoy it cold. ⏲ 15 min prep time / 45 min total time Serves 9

Lemon parmesan pasta✨ 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. ▪️8 oz. Pipe Rigate or pasta of choice (1/2 package; double sauce if using whole pack)▪️1/4 Cup Pine Nuts▪️1/2 Cup Finely Grated Parmesan Cheese, preferably Parmigiano Reggiano▪️1/4 Cup Extra Virgin Olive Oil▪️2 Garlic Cloves, grated or finely chopped▪️2 Tbsp Fresh Lemon Juice▪️1/4 tsp Kosher Salt, or more to taste▪️1/2 tsp Freshly Ground Black Pepper▪️Fresh Basil Leaves, for garnish (optional)▪️ 1️⃣ Bring a large pot of generously salted water to a boil. 2️⃣ In a small pan over medium heat, toast the pine nuts, stirring frequently, until golden and fragrant, about 3-4 mins. Immediately transfer them to a large mixing bowl so they don’t burn. 3️⃣ To the bowl with the pine nuts, add the grated Parmesan, olive oil, grated garlic, lemon juice, salt, and black pepper. Stir to combine. 4️⃣ Cook the pasta according to the package directions until al dente. Reserve about 1/2 cup pasta water, then drain. 5️⃣ Immediately add the hot pasta to the bowl with the sauce along with a couple tablespoons of pasta water. Using tongs, toss well until the cheese melts and the sauce becomes glossy and coats the pasta. Add another splash of pasta water if needed. Taste and season with more salt if desired. 6️⃣ Serve right away with extra black pepper, Parmesan, and basil if you like. Enjoy! ⏲10 min prep time / 20 min total time Serves 2-3 (or 4 as a side dish)

Healthy Korean multigrain rice ✨ Recipe inspired by @nutritionbykylie & @ahnestkitchen 🤍 Ingredients:▪️1 Cup Short-Grain White Rice▪️1/3 Cup Wild Rice▪️1/4 Cup Quinoa▪️3/4 Cup Frozen Shelled Edamame▪️1+3/4 Cups Water▪️1/2 tsp Kosher Salt (optional)▪️ 1️⃣ Place the white rice, wild rice, and quinoa in a fine-mesh strainer. Rinse under cold water until the water runs mostly clear, then drain well. 2️⃣ Transfer the rice and grains to a rice cooker or medium pot. Add the water and salt, if using. 3️⃣ Sprinkle the frozen edamame evenly over the top. 4️⃣ Rice cooker method: Cook using the standard white rice setting. Once finished, gently fluff with a rice paddle or fork, and enjoy. 5️⃣ Stovetop method: Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and cook for 18 to 23 mins, until the water is absorbed and the grains are tender. Remove from the heat and let the rice and grains steam, covered, for 5 mins. Fluff gently before serving and enjoy! 5 min prep time / 35 min total time Serves 4 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.

Meeting you all in person has been the highlight of this entire process 🤍. You’ve greeted me with the biggest smiles and the sweetest energy, and I’m so appreciative that you’ve carved time out of your busy schedules to come to the events. My mom has been traveling with me for the entire tour, which has made it such a special experience to share together and something I’ll never forget. We love you all 🥰! See you soon Costa Mesa, Los Angeles, and Houston!

Ramen crunch salad ✨ For more recipes like this, check out my debut cookbook, Maxi’s Kitchen, which is officially out now. Link in bio. Salad:▪️2 tsp Sesame Oil▪️2 x 3.5 oz. Packets Chicken-Flavored Ramen Noodles, seasoning packet discarded▪️1/4 Cup Sliced Almonds▪️3 Cups Thinly Sliced Napa Cabbage (4 oz)▪️2 Cups Thinly Sliced Red Cabbage (6 oz)▪️1 Medium Carrot, thinly sliced (2 oz)▪️3 Scallions, thinly sliced▪️1/2 Cup Fresh Cilantro, roughly chopped▪️1 Tbsp Sesame Seeds▪️ Dressing:▪️3 Tbsp Sesame Oil▪️1/4 Cup White Vinegar▪️3 Tbsp Soy Sauce▪️2 tsp Sugar▪️1/2 tsp Garlic Powder▪️1/4 tsp Freshly Ground Black Pepper▪️ 1️⃣ Break the ramen noodles into bite-size pieces by crunching them with your fingers in the packet. Heat the sesame oil in a large skillet over medium heat. Add the noodles and sliced almonds and toast, tossing and stirring frequently, until golden, 3 to 5 mins. Transfer to a plate and let cool. 2️⃣ In a large bowl, combine the napa cabbage, red cabbage, carrot, scallions, cilantro, and sesame seeds. 3️⃣ In a small bowl, whisk together the sesame oil, white vinegar, soy sauce, sugar, garlic powder, and black pepper until the sugar dissolves. 4️⃣ Pour the dressing over the salad and toss to coat. Add the ramen-almond crunch just before serving and toss again so it stays crisp. Enjoy! ⏲️ 15 min prep time / 20 min total time Serves 4