Maxine Sharf(@maxiskitchen) 인스타그램 상세 프로필 분석: 팔로워 3,129,921, 참여율 0.31%

After getting laid off from my job at the end of 2022, I created a vision board. On it, I dreamed of becoming a New York Times bestselling author, reaching 1 million followers on Instagram, and appearing on the Today Show. Almost everything on my vision board has come true, and it just proves that achieving your wildest dreams is possible when you work hard and believe in yourself. You need to see it unfold in your mind first before it happens in real life. So tell me, what would you do if you could not fail? 💫

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 🥰!

My mom comes to town and accomplishes more in three days than I do in a month 😂🤍. Love you @annps11!

Grandpa’s Korean fried rice✨ 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. ▪️1/4 Cup Gochujang (see Note)▪️1 Tbsp Soy Sauce▪️8 Slices Bacon, cut into 1/4-inch strips▪️1 Medium Yellow Onion, sliced into thin strips▪️4 Cups Napa Cabbage, sliced into thin 3-inch strips▪️1/2 tsp Kosher Salt▪️1/2 tsp Sugar▪️4 Cups Cooked White Rice (from 1+1/2 Cups uncooked rice)▪️ 1️⃣ In a small bowl, stir together the gochujang and soy sauce until smooth. 2️⃣ In a large wok or pan over medium heat, add the bacon and cook, stirring, for 5-7 minutes, until the fat has rendered and the bacon is crispy. 3️⃣ Add the onion and turn the heat up to medium-high. Cook, stirring, for 3-4 minutes, until it’s starting to soften and become translucent. Stir in the napa cabbage, kosher salt, and sugar, and cook for another 3-5 minutes, until the cabbage is tender. 4️⃣ Add the cooked rice and gochujang mixture to the pan and cook, stirring, until everything is evenly combined and the rice is warmed through, 2-3 mins. Taste and adjust the seasoning if desired. Enjoy! Note: This dish doesn’t turn out overwhelmingly spicy in my opinion, but if you’re sensitive to spice, start with 2 Tbsp of gochujang and add more to taste. ⏲20 minute prep time / 20 minute total time Recipe serves 4 Get all my recipes delivered to your inbox each week, complete with printable PDFs, when you subscribe to my newsletter (link in bio) 😘

Summer tomato 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. Aioli:▪️1/4 Cup Mayo▪️1 Small Garlic Clove, grated or minced▪️1 tsp Prepared Horseradish▪️Salt & Freshly Ground Pepper▪️ Sandwich:▪️4 Slices Crusty Artisan Bread, toasted▪️2-3 Fresh Medium Heirloom Tomatoes (or other tomatoes), sliced thin▪️Olive Oil▪️Flaky Sea Salt▪️Freshly Ground Pepper▪️Basil Leaves▪️ 1️⃣ In a small bowl, mix together the mayo, garlic, and horseradish with a sprinkle of salt and pepper. 2️⃣ Spread a thin layer of aioli on each slice of toasted bread. Top two of the slices with tomato, then drizzle with olive oil and sprinkle with flaky sea salt and freshly ground pepper. Add a layer of basil leaves, then close the sandwiches with the remaining slices of toast, aioli side down. 3️⃣ Slice the sandwiches in half and enjoy! ⏲ 10 minute total prep + cook time Recipe makes 2 sandwiches Get all my recipes delivered to your inbox each week, complete with printable PDFs, when you subscribe to my newsletter (link in bio) 😘

Crispy potato wedges✨ 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 + 1 tsp Olive Oil, divided▪️1+1/2 lb Yukon Gold Potatoes, peeled and cut into wedges (see Tip)▪️Kosher Salt▪️1/2 tsp Baking Soda▪️1 tsp Paprika▪️1/2 tsp Garlic Powder▪️1/2 tsp Onion Powder▪️1/4 tsp Freshly Ground Black Pepper▪️Finely Chopped Fresh Parsley, for serving▪️ 1️⃣ Preheat the oven to 400F convection (or 425F regular bake). Drizzle 1 tsp of olive oil on a large baking sheet and spread to coat evenly in a thin layer. 2️⃣ Place the potato wedges in a large pot of cold, salted water. Add the baking soda, stir, and bring to a boil. Once the water reaches a boil, turn down to a simmer and cook for about 8 mins, until just tender when pierced with a knife. Drain well and transfer to a large bowl. 3️⃣ Drizzle the potatoes with the remaining 2 Tbsp olive oil, then add the paprika, garlic powder, onion powder, black pepper, and 1/2 tsp kosher salt. Toss gently until evenly coated. 4️⃣ Spread the potatoes in a single layer on the prepared baking sheet with space between each wedge. Bake for 25 to 30 mins, flipping halfway through, until deeply golden and crisp around the edges. 5️⃣ Transfer to a serving platter, top with the parsley, and serve hot. Enjoy! 15 min prep time / 1 hour total time Serves 4 Tip: I find that small to medium-sized potatoes work best for cutting into wedges. Cut each potato in half lengthwise, place the cut side down, then make 3 to 4 angled cuts through each half to create evenly sized wedges. Aim to keep the wedges about the same thickness so they cook evenly. Get all my recipes delivered to your inbox each week, complete with printable PDFs, when you subscribe to my newsletter (link in bio) 😘.

Cheesy chicken milanese✨ 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▪️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▪️1 Cup Shredded Mozzarella▪️ Arugula Salad:▪️4 Cups Arugula▪️10 Cherry Tomatoes, sliced in half▪️1/4 Cup Shaved Parmesan▪️Freshly Squeezed Lemon Juice▪️Olive Oil▪️Kosher Salt & Pepper▪️ 1️⃣ Preheat the oven to 425F convection (or 450F regular bake) and line a baking sheet with a wire rack. Spray the wire rack with oil. (If you don't have a wire rack, just oil the baking sheet.) 2️⃣ Working one at a time, place the chicken breast in between two pieces of plastic wrap and pound with the flat side of a meat mallet (or something heavy) until 1/4-inch thick. Season with salt and pepper on both sides. 3️⃣ Set up your dredging station: Add the flour to a large shallow bowl, beat the egg in another large shallow bowl, and combine the panko, Italian breadcrumbs, and parmesan in a third large shallow bowl. 4️⃣ Coat both sides of each chicken breast in flour, then egg (letting excess drip off), then the breadcrumb mixture, pressing the breadcrumbs on with your fingers. Place the chicken on the greased wire rack on the baking sheet. 5️⃣ Spray the top of the chicken cutlets generously with oil and bake for 12-15 mins until golden brown the internal temp reaches 165F. Remove the cutlets from the oven and sprinkle the mozzarella on top. Turn on the broiler and return the cutlets to the oven on the top rack. Broil for 2-3 minutes until the cheese is melted with golden brown spots. 6️⃣ Meanwhile, add the arugula, cherry tomatoes, and parmesan to a bowl. Dress to taste with lemon juice, olive oil, salt, and pepper. 7️⃣ Serve the chicken with a generous mound of arugula salad on top and enjoy! ⏲20 min prep time / 40 min total time Recipe serves 2 Get all my recipes delivered to your inbox each week, complete with printable

My current favorite way to make eggs✨ 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 Large Eggs▪️Pinch of Kosher Salt▪️A Few Grinds of Fresh Black Pepper▪️2 tsp Olive Oil, plus more for serving▪️Flaky Sea Salt, for serving▪️ 1️⃣ Crack the eggs into a small bowl. Season with the salt and pepper, then beat well with a fork until combined. 2️⃣ Heat the olive oil in a small non-stick skillet over medium-high heat until shimmering. 3️⃣ Pour in the eggs and let them cook undisturbed for ~10 seconds, or until a thin layer on the bottom has just set. 4️⃣ Using a silicone spatula, gently push the cooked eggs toward one side of the pan. Continue pushing the cooked eggs in a circular motion around the pan while tilting the skillet so the uncooked egg flows onto the exposed surface. Repeat until all of the runny egg has been incorporated into a spiral. 5️⃣ Once all of the runny egg has been incorporated, stop stirring and let the eggs cook undisturbed for 30 seconds to 1 minute, or until just set but still soft and custardy. Serve immediately with a drizzle of olive oil and a sprinkle of flaky sea salt. Enjoy! ⏲ 5 minute total prep + cook time Recipe serves 1 Get all my recipes delivered to your inbox each week, complete with printable PDFs, when you subscribe to my newsletter (link in bio) 😘

I’ve been making this high-protein snack on repeat 😋 Healthy key lime pie yogurt bowl✨ 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! ▪️3/4 Cup Greek Yogurt▪️Juice of 1 Small Lime▪️1 tsp Maple Syrup, plus more to taste▪️1 Small Pinch Salt▪️1/4 tsp Vanilla Extract▪️1/2 Graham Cracker Sheet, crumbled▪️ 1️⃣ Add the Greek yogurt, lime juice, maple syrup, salt, and vanilla extract to a bowl. Mix until smooth and well combined.
2️⃣ Taste and add more maple syrup or lime juice if desired.
3️⃣ Top with the crumbled graham cracker. Enjoy! 5 min prep time / 5 min total time Serves 1 Get all my recipes delivered to your inbox each week, complete with printable PDFs, when you subscribe to my newsletter (link in bio) 😘

Korean zucchini 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. Sauce:▪️2 Tbsp Soy Sauce▪️1 Tbsp Rice Vinegar▪️2 tsp Sesame Oil▪️1/4 tsp Sugar▪️1 tsp Sesame Seeds▪️1 Tbsp Thinly Sliced Scallions▪️1 Very Small Garlic Clove, finely grated▪️ For the Pancake:▪️6 oz Zucchini, thinly sliced into matchsticks (1+1/2 Cups)▪️1/3 Cup All-Purpose Flour▪️3 Tbsp Rice Flour (or sub all-purpose flour)▪️1/2 tsp Kosher Salt▪️1/2 Cup Water▪️ For Cooking:▪️2 Tbsp Avocado Oil (or other neutral oil)▪️1 tsp Toasted Sesame Oil▪️ 1️⃣ Make the sauce: In a small bowl, stir together the soy sauce, rice vinegar, sesame oil, sugar, sesame seeds, scallions, and garlic until the sugar dissolves. Set aside while you make the pancakes. 2️⃣ Add the all-purpose flour, rice flour, salt, and water to a medium bowl and whisk until smooth. Stir in the zucchini until evenly coated. 3️⃣ Heat the avocado oil in a 10-inch nonstick or well-seasoned skillet over medium-high heat. Add the zucchini mixture to the skillet and spread it into a thin, even layer. Cook for 4 to 5 min, until deeply golden and crispy underneath. 4️⃣ Carefully flip the pancake. Drizzle the sesame oil around the edges and cook for 3 to 4 min, until the second side is golden and crispy. 5️⃣ Transfer to a cutting board, slice into 6 to 8 triangles, and serve immediately with the dipping sauce. Enjoy! 10 min prep time / 20 min total time Serves 2-4 Get all my recipes delivered to your inbox each week, complete with printable PDFs, when you subscribe to my newsletter (link in bio) 😘.

Jalapeño cheddar dip✨ This jalapeño cheddar dip is the perfect no-cook summer recipe and pairs so well with @crunchmastercrackers for a creamy, tangy snack with the most satisfying crunch. Crunchmaster crackers are gluten-free and made with simple ingredients like olive oil and seeds. Pick up a box at your favorite store today! #ad #SatisfyYourCrunch #Crunchmaster #HealthySnacking ▪️8 oz Cream Cheese, softened▪️1/2 Cup Light Sour Cream▪️2 Tbsp Pickled Jalapeño Brine, from the jar▪️2 Tbsp Milk, or more as needed▪️1/4 tsp Kosher Salt▪️1+1/2 Cups Shredded Sharp Cheddar Cheese (6 oz)▪️1/3 Cup Finely Diced Pickled Jalapeños, or more to taste▪️2 Scallions, thinly sliced, plus more for serving▪️Crunchmaster Multi-Seed Crackers, for serving▪️ 1️⃣ Add the softened cream cheese, sour cream, jalapeño brine, milk, and salt to a medium bowl. Mix with a hand mixer or sturdy spatula until smooth and evenly combined. 2️⃣ Fold in the cheddar, pickled jalapeños, and scallions. Taste and add more jalapeños if you’d like it spicier or more milk if you’d prefer a thinner consistency. 3️⃣ Serve immediately or cover and refrigerate until ready to serve. If the dip has firmed up in the refrigerator, let it sit at room temperature for 15 to 20 min, then stir in a splash of milk as needed to loosen it. Top with a few sliced scallions, serve with Crunchmaster crackers, and enjoy! 10 min prep time / 10 min total time Serves 8