You Asked, I'm Answering | 4 Days Until Maxi's Kitchen

Doug’s favorite recipe in the book, what I make when I want to impress, and more!

Feb 27, 2026

Hi everyone,

Hope you’re having a great week! I can’t believe my cookbook comes out in four days! If you’ve been meaning to grab a copy, this is your sign :)

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It’s been a whirlwind couple of months where I’ve been working as hard as possible and saying yes to every opportunity. I’ve definitely had moments of feeling stressed and overwhelmed, but now that I’m so close to the finish line, I’m mostly just excited. I remember Giada telling me it’ll never feel like the first cookbook again and that I should try to enjoy the ride. So that’s what I’m doing.

*I got four boxes full of books from the publisher this week... it’s starting to feel real!*

I also can’t wait to meet so many of you on my book tour. I really feel like it’ll be one of the highlights of publishing a cookbook. New York and LA are officially sold out (!!), but there are still some tickets available in DC, Charlotte, Chicago, Seattle, San Francisco, Costa Mesa, and Houston. I’d love for you to join us 🤍!

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In honor of the book being out in just a few days, I’m doing a Q&A all about the cookbook, where I share my favorite recipe (hard to choose, but I did!), Doug’s favorite, the recipe I make when I’m exhausted and really don’t want to cook, and more.

Cookbook Q&A: Everything You Need to Know to Start Cooking from My Book

I’m not a super confident cook. Is this book beginner friendly?

Yes, absolutely! The main focus of the book is quick and easy weeknight meals, and so many of the recipes are approachable with short ingredient lists. There are no complicated techniques, and anytime I felt you might want a little extra guidance, I included a QR code so you can watch a video tutorial. You’ll also find step-by-step illustrated guides throughout that help you build your skills and feel more confident in the kitchen. My hope is that by cooking from this book, you’ll naturally become a better cook. For example, I’ll show you how to cook pasta like an Italian (page 110), make the perfect poached egg (page 222), and stir-fry like a pro (page 54). And if you’re a more experienced cook, there are plenty of recipes to spark inspiration and help you break out of a rut.

*An example of the illustrated guides throughout the book to help you become a better cook* 🤍

Are the ingredients easy to find and do I need any special equipment?

It was really important to me that everything be accessible at a typical grocery store. Almost all the recipes use ingredients you should be able to find at your neighborhood supermarket. There are a couple of “specialty” ingredients, like dried shiitakes, but they’re easy to order online if you don’t have an Asian grocery store close by. In general, I avoided anything you’d only use for a single recipe, and I worked hard to keep the ingredient lists as short as possible without sacrificing flavor.

There’s also no special equipment required. Even for the doughs, I always include an option to knead by hand if you don’t have a stand mixer. But if you’re building your pantry and kitchen tools, there’s a section at the beginning of the book where I walk you through my staple ingredients and must-have tools.

How is the book organized?

Each chapter represents a day of the week (Monday through Sunday), with a bonus chapter at the end for sides and salads. I find the rhythm of the week often influences what I’m craving, but this isn’t meant to be a meal plan. My goal is simply to help you find the perfect recipe for how you’re feeling. Here’s the rundown for the intentions behind each chapter/day:

Monday: quick and easy recipes with minimal chopping and maximum flavor.
Tuesday: meals made entirely in one vessel, like a pot, pan, skillet, or wok.
Wednesday: tacos, sandwiches, wraps, and colorful bowls to lift the midweek slump.
Thursday: restaurant-style date-night dishes when you want to indulge (think delicious pastas).
Friday: small bites to share with friends or family.
Saturday: immersive but approachable projects, like lasagna or pork buns.
Sunday: brunch recipes, including my mom’s incredibly fluffy pancakes.

Are there quick and easy recipes?

Yes, so many! The Monday chapter is dedicated to super simple, minimal-prep recipes, so I’d start there. I’ve even had weeks when I’m so busy that I cook from Monday’s chapter three or four times. For every recipe in the book, I’ve also included an estimated prep time and total time to help you plan.

*Only 10 ingredients in this Monday recipe and most are pantry staples*

Are there family-friendly recipes?

Definitely. The Tuesday chapter is full of one-pot, one-pan, or one-skillet meals like my crustless supreme pizza skillet (page 59), creamy white chicken chili (page 60), and my nana’s broccoli and Swiss cheese-stuffed chicken (page 79). These all make great leftovers and are perfect for feeding a family since they’re so plentiful. Kids also tend to love my super creamy broiled mac and cheese (Thursday chapter, page 122) and my mom’s cheesy broccoli bites (Friday chapter, page 145). She brought them to a kid’s birthday party recently and everyone went crazy for them!

Are there gluten-free options?

Yes! Many of the Asian recipes can easily be made gluten free if you use tamari instead of soy sauce. The Wednesday chapter also has lots of GF-friendly options. Aside from two sandwiches, most recipes there are naturally gluten free. You’ll find tacos, bowls made with rice or rice noodles, a rice paper egg wrap (page 82), and Thai basil chicken lettuce cups (page 94).

*The Thai basil chicken lettuce wraps* 🤤

And some slightly more personal questions…

My favorite recipe in the book

It’s nearly impossible to pick one. So many of my most cherished family recipes are in these pages. But from the newer ones, my favorite is the sheet pan Mediterranean chicken plate with chickpeas and tzatziki (page 64). It was actually the last recipe I developed, and it took several tries before I landed on this idea. When I finally made the dish, it felt so good. Everything cooks on one sheet pan. The chickpeas get tossed with spices and roast alongside the marinated chicken and thinly sliced onions, which turn crispy and caramelized. At the end, you coat the pita in the leftover oils and broil it until warm and toasted. It’s served with tzatziki and sliced cucumbers. I love that it’s minimal cleanup while still being so flavorful, plus it looks beautiful on a table. (You could easily serve it for guests!)

Doug’s favorite

The miso carbonara udon (page 130) completely blew Doug away the first time he tried it. I learned to make carbonara in Italy from two amazing home cooks and used their ratios of egg to Pecorino Romano to pancetta. Then I added miso paste for even more savory depth and umami. Instead of spaghetti, I use chewy udon noodles and finish with sliced scallions. I made it again recently and was reminded of just how incredible it is.

My mom’s favorite

She said she can’t choose one, lol! She loves the jjigae, the lasagna, the wontons (obviously), and the baked crunchy chicken tacos (page 90), which are inspired by the hard tacos plate at our favorite lunch spot in LA, Tacos Delta.

What I cook when I want to impress

At the end of the book, you’ll find six menu pairings for entertaining. My go-to options are the dumpling party with honey-soy glazed edamame (page 146), potstickers (page 172) or wontons (page 192) or both, and my mom’s Benihana fried rice (page 133). Or the Italian feast with shrimp scampi (page 154), spaghetti and meatballs (page 184) or red and white lasagna (page 167), the best garlic bread (page 240), and a lemony Caesar salad (page 239).

Recipe I make when I want to indulge

My spicy creamy shrimp spaghetti (page 114) in the Thursday chapter. It’s inspired by a dish I love at Carbone (their vodka rigatoni). The pink tomato-based sauce has caramelized onions running through it and Calabrian chili for heat and extra flavor.

Recipe I make when I’m exhausted

I have two go-tos when I’m so tired I barely have energy to cook. The first is my honey mustard salmon with pistachios and dill (page 49). It’s incredibly easy and requires almost no prep but looks so elegant. The second is my quick and saucy Korean silken tofu (page 41). All you do is microwave a block of silken tofu and stir together a simple, super flavorful sauce to pour over it. You can eat it alone or with rice. It’s about five minutes of effort for a great meal.

Recipe I make when I want something healthy

My healthy shrimp tacos with cilantro lime cabbage slaw (page 106), which I’ve been making for years. They never get old. When I want something lighter but still satisfying and fun to eat, this is it. You get the sautéed spiced shrimp, the cool Greek yogurt cabbage slaw, quick pickled onions for acidity, slices of avocado for creaminess… It’s a party in your mouth.

Recipes I’d bring to a potluck party

For appetizers: the bacon and parsley stuffed mushrooms with crispy tops (page 153), the French onion crostini (page 160), and the spicy whipped feta dip (page 150).

For more substantial dishes: the mac and cheese (page 122), my mom’s Benihana fried rice (page 133), and of course my grandma’s wontons (page 192).