Maxi's Kitchen

Maxi's Kitchen

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Preparing for the Cookbook Launch & What I Made Last Week
Getting ready for March 3rd, teriyaki chicken bowls, Asian pickled vegetables, two-ingredient cheesecake cups
Asian Pickled Vegetables
A healthy, crunchy snack that explodes with flavor. The brine is inspired by my grandpa’s recipe, and it’s the perfect balance of sweet, savory, tangy…
Two-Ingredient Cheesecake Cups
These cheesecake cups are all the rage in Japan. All you have to do is stick graham crackers in Greek yogurt and let them soften overnight until they…
Maxi's Kitchen Book Tour
See you in New York, DC, Charlotte, Chicago, Seattle, San Francisco, Costa Mesa, Los Angeles, and Houston!
 • Maxine Sharf
Asian Food Tour in LA (Chinese, Korean, and Thai) & What I Cooked Last Week
A fun staycation idea, spaghetti aglio e olio, Mom’s shrimp fried rice, ginger milk pudding
Spaghetti Aglio e Olio
This pasta is deceptively simple and so delicious. It’s made with just a few pantry staples (olive oil, garlic, parsley) and comes together in 15…
Ginger Milk Pudding
This traditional Chinese dessert is made with just three ingredients. When ginger and milk come together, they transform into an immune-boosting creamy…
5 Healthy and Nourishing Meals to Start 2026 & What I Cooked Last Week
My favorite dishes to make in January, healthy rice paper egg wrap with Thai peanut slaw, chicken kofta with tzatziki and lemon dill
Reflections from 2025 & What I Cooked These Last Two Weeks
Looking back on this year; steamed dumpling meatballs; melt-in-your-mouth chocolate snack cake; my favorite method for chicken parm; roasted creamy…

December 2025

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