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Maxine Sharf

Recipes
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Maxine is a culinary creator and recipe developer who is passionate about bringing comfort, confidence, and community to cooking. She takes inspiration from her diverse background as Korean, Chinese, Russian, Romanian, and Polish with a California upbringing. She recently left her 10-year career in tech sales to pursue her mission to help others feel less intimidated in the kitchen by providing approachable meals, tips, and practices that empower a wider audience. She lives in Los Angeles with her husband, Doug, and their pup, Kimchi.

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  1. Play video 'Benihana fried rice✨ . ▪️2 Cups Jasmine Rice, uncooked▪️2 tsp Olive Oil▪️4 Eggs▪️2 Chicken Thighs or 1 Chicken Breast, diced small▪️4 Tbsp Soy Sauce, divided▪️2 Cloves Garlic, minced▪️1 Carrot, diced small▪️1/2 Yellow Onion, diced small▪️3 Scallions, sliced▪️1/4 Cup Butter, divided▪️1/2 tsp Kosher Salt▪️1 tsp Black Pepper▪️2 Tbsp Sesame Seeds▪️ . 🌱Vegan Modification: Sub in mushrooms for chicken and sesame oil for butter . 1️⃣ Cook rice according to package directions and let cool (if you can, cook the rice the day before and refrigerate overnight) 2️⃣ In a large wok or pan over medium high heat, scramble eggs in 1 tsp oil with salt and pepper and remove from the pan and set aside 3️⃣ Add 1 tsp more oil and then stir fry the chicken with a sprinkle of salt and pepper and 1 Tbsp soy sauce until almost cooked through (~2 min) 4️⃣ Add the garlic, carrot, and onion, as well as 2 Tbsp butter and stir fry until onions are translucent (2-3 mins) 5️⃣ Add the scallions and stir fry for 1 min then add the rice, salt, pepper, 3 Tbsp soy sauce, and sesame seeds; stir fry until all ingredients are evenly distributed 6️⃣ Create a well in the middle of the rice and place 2 Tbsp butter in the well; let it melt and let the rice fry undisturbed for ~2 mins so that it crisps up in the butter 7️⃣ Add the egg back in and stir until evenly distributed, breaking it up into small pieces with your spatula; turn off the heat and enjoy! . ⏲ 15 minute prep time + 40 minute cook time . Recipe serves 6 people''
    22M
    4.30%
    Benihana fried rice✨ . ▪️2 Cups Jasmine Rice, uncooked▪️2 tsp Olive Oil▪️4 Eggs▪️2 Chicken Thighs or 1 Chicken Breast, diced small▪️4 Tbsp Soy Sauce, divided▪️2 Cloves Garlic, minced▪️1 Carrot, diced small▪️1/2 Yellow Onion, diced small▪️3 Scallions, sliced▪️1/4 Cup Butter, divided▪️1/2 tsp Kosher Salt▪️1 tsp Black Pepper▪️2 Tbsp Sesame Seeds▪️ . 🌱Vegan Modification: Sub in mushrooms for chicken and sesame oil for butter . 1️⃣ Cook rice according to package directions and let cool (if you can, cook the rice the day before and refrigerate overnight) 2️⃣ In a large wok or pan over medium high heat, scramble eggs in 1 tsp oil with salt and pepper and remove from the pan and set aside 3️⃣ Add 1 tsp more oil and then stir fry the chicken with a sprinkle of salt and pepper and 1 Tbsp soy sauce until almost cooked through (~2 min) 4️⃣ Add the garlic, carrot, and onion, as well as 2 Tbsp butter and stir fry until onions are translucent (2-3 mins) 5️⃣ Add the scallions and stir fry for 1 min then add the rice, salt, pepper, 3 Tbsp soy sauce, and sesame seeds; stir fry until all ingredients are evenly distributed 6️⃣ Create a well in the middle of the rice and place 2 Tbsp butter in the well; let it melt and let the rice fry undisturbed for ~2 mins so that it crisps up in the butter 7️⃣ Add the egg back in and stir until evenly distributed, breaking it up into small pieces with your spatula; turn off the heat and enjoy! . ⏲ 15 minute prep time + 40 minute cook time . Recipe serves 6 people
    a year ago
    Play video 'Broccoli mac and cheese✨ . ▪️12 oz. Medium Shell Pasta▪️4 Tbsp Butter▪️1/4 Cup Flour▪️4 Cups Skim Milk▪️2+1/2 tsp Kosher Salt▪️1 tsp Black Pepper▪️1 Dash Nutmeg▪️1 Dash Cayenne Pepper (optional)▪️1/2 tsp Garlic Powder▪️1/2 tsp Paprika▪️1 lb. Frozen Broccoli Florets, thawed and roughly chopped▪️2 Cups Sharp Cheddar Cheese▪️Parmesan Cheese, for serving (optional)▪️Toasted Panko Breadcrumbs, for serving (optional)▪️ . 🌱Vegan Modification: Sub in olive oil for butter, oat milk for milk, and plant based cheese for cheese . 1️⃣ Bring a pot of generously salted water to a boil and then boil pasta until very al dente (1-2 mins less than package directions because it will finish cooking in the sauce); reserve 1 cup of pasta water just in case it's needed 2️⃣ In a pot over medium high heat, melt the butter and then add the flour; cook the flour whisking constantly for 1 minute and then start gradually pouring in the milk 1/2 cup at a time, whisking so that the milk gets fully incorporated before adding more 3️⃣ Once all of the milk is added, continue whisking until the white sauce starts to bubble and has thickened slightly, then add the kosher salt (2+1/2 tsp), pepper, nutmeg, cayenne, garlic powder, and paprika 4️⃣ Stir in the broccoli and pasta and cook for 2-3 more mins until pasta is desired tenderness (if your sauce looks thick you can add a little pasta water but I didn't need to) 5️⃣ Stir in the cheddar cheese, turn off the heat, and enjoy! Option to top with Parmesan cheese or toasted panko breadcrumbs . ⏲20 minute total prep + cook time . Recipe serves 4 people''
    28.3M
    4.31%
    Broccoli mac and cheese✨ . ▪️12 oz. Medium Shell Pasta▪️4 Tbsp Butter▪️1/4 Cup Flour▪️4 Cups Skim Milk▪️2+1/2 tsp Kosher Salt▪️1 tsp Black Pepper▪️1 Dash Nutmeg▪️1 Dash Cayenne Pepper (optional)▪️1/2 tsp Garlic Powder▪️1/2 tsp Paprika▪️1 lb. Frozen Broccoli Florets, thawed and roughly chopped▪️2 Cups Sharp Cheddar Cheese▪️Parmesan Cheese, for serving (optional)▪️Toasted Panko Breadcrumbs, for serving (optional)▪️ . 🌱Vegan Modification: Sub in olive oil for butter, oat milk for milk, and plant based cheese for cheese . 1️⃣ Bring a pot of generously salted water to a boil and then boil pasta until very al dente (1-2 mins less than package directions because it will finish cooking in the sauce); reserve 1 cup of pasta water just in case it's needed 2️⃣ In a pot over medium high heat, melt the butter and then add the flour; cook the flour whisking constantly for 1 minute and then start gradually pouring in the milk 1/2 cup at a time, whisking so that the milk gets fully incorporated before adding more 3️⃣ Once all of the milk is added, continue whisking until the white sauce starts to bubble and has thickened slightly, then add the kosher salt (2+1/2 tsp), pepper, nutmeg, cayenne, garlic powder, and paprika 4️⃣ Stir in the broccoli and pasta and cook for 2-3 more mins until pasta is desired tenderness (if your sauce looks thick you can add a little pasta water but I didn't need to) 5️⃣ Stir in the cheddar cheese, turn off the heat, and enjoy! Option to top with Parmesan cheese or toasted panko breadcrumbs . ⏲20 minute total prep + cook time . Recipe serves 4 people
    a year ago
    Play video 'Grandma’s wontons✨ . For the Wontons:▪️1 lb. Ground Pork (or sub chicken)▪️4 Small Dried Shiitake Mushrooms, soaked until tender and diced small (or sub with fresh shiitakes)▪️ 2 Tbsp Fresh Ginger, minced▪️8 oz. Can Water Chestnuts, drained and diced small▪️3 Scallions, sliced▪️1 Egg▪️1 Tbsp Soy Sauce▪️1 Tbsp Sesame Oil▪️1 tsp Kosher Salt▪️1/2 tsp Sugar▪️1/2 tsp Black Pepper▪️2 Tbsp Cornstarch▪️1/4 Cup Water▪️2 Packages Wonton Skins▪️ . For the Wonton Sauce:▪️3 Tbsp Soy Sauce▪️2 Tbsp Rice Vinegar▪️1 Tbsp Sesame Oil▪️1 tsp Sesame Seeds▪️1 Tbsp Chili Oil or Chili Garlic Sauce (optional)▪️ . 🌱Vegan Modification: Stir fry 1 lb. Extra firm tofu diced tiny with the rest of the veggies; leave out the pork, egg, cornstarch, and water . 1️⃣ Mix together the ingredients for the sauce and set aside 2️⃣ Add the pork, shiitake mushrooms, ginger, water chestnuts, scallions, egg, soy sauce, sesame oil, sugar, salt, and pepper to a bowl and mix 3️⃣ Combine the 2 Tbsp cornstarch with 1/4 cup water and stir until cornstarch dissolves; pour into the meat mixture and mix 4️⃣ Fill a small bowl with water; orient the wonton skin in your palm in a diamond shape, and place ~1 tsp of the meat mixture in the bottom corner of the skin; roll the corner up and over the meat mixture about half way and then wet the skin to the right of the meat; holding the skin on both sides of the meat between your thumbs and pointer fingers (fingers facing towards you), pinch your fingers together and tuck the damp skin on the left onto the right to seal shut (the water will act as an adhesive) 5️⃣ Bring a large pot of water to a boil 6️⃣ Place wontons in boiling water in batches (you can usually cook 10-15 at a time depending on the size of pot) and cook until they begin to float; check with a meat thermometer to ensure internal temp is 165F or higher, then remove the wontons from the water with a mesh strainer (shake off excess water before adding them to a bowl) 7️⃣ Spoon some of the sauce on the wontons (leave some on the side) and top with some more scallions and sesame seeds - enjoy! . 🕞1 hour total prep + cook time . Recipe serves 4 people (main dish portion) or 8 people (appetizer portion)''
    13.9M
    3.42%
    Grandma’s wontons✨ . For the Wontons:▪️1 lb. Ground Pork (or sub chicken)▪️4 Small Dried Shiitake Mushrooms, soaked until tender and diced small (or sub with fresh shiitakes)▪️ 2 Tbsp Fresh Ginger, minced▪️8 oz. Can Water Chestnuts, drained and diced small▪️3 Scallions, sliced▪️1 Egg▪️1 Tbsp Soy Sauce▪️1 Tbsp Sesame Oil▪️1 tsp Kosher Salt▪️1/2 tsp Sugar▪️1/2 tsp Black Pepper▪️2 Tbsp Cornstarch▪️1/4 Cup Water▪️2 Packages Wonton Skins▪️ . For the Wonton Sauce:▪️3 Tbsp Soy Sauce▪️2 Tbsp Rice Vinegar▪️1 Tbsp Sesame Oil▪️1 tsp Sesame Seeds▪️1 Tbsp Chili Oil or Chili Garlic Sauce (optional)▪️ . 🌱Vegan Modification: Stir fry 1 lb. Extra firm tofu diced tiny with the rest of the veggies; leave out the pork, egg, cornstarch, and water . 1️⃣ Mix together the ingredients for the sauce and set aside 2️⃣ Add the pork, shiitake mushrooms, ginger, water chestnuts, scallions, egg, soy sauce, sesame oil, sugar, salt, and pepper to a bowl and mix 3️⃣ Combine the 2 Tbsp cornstarch with 1/4 cup water and stir until cornstarch dissolves; pour into the meat mixture and mix 4️⃣ Fill a small bowl with water; orient the wonton skin in your palm in a diamond shape, and place ~1 tsp of the meat mixture in the bottom corner of the skin; roll the corner up and over the meat mixture about half way and then wet the skin to the right of the meat; holding the skin on both sides of the meat between your thumbs and pointer fingers (fingers facing towards you), pinch your fingers together and tuck the damp skin on the left onto the right to seal shut (the water will act as an adhesive) 5️⃣ Bring a large pot of water to a boil 6️⃣ Place wontons in boiling water in batches (you can usually cook 10-15 at a time depending on the size of pot) and cook until they begin to float; check with a meat thermometer to ensure internal temp is 165F or higher, then remove the wontons from the water with a mesh strainer (shake off excess water before adding them to a bowl) 7️⃣ Spoon some of the sauce on the wontons (leave some on the side) and top with some more scallions and sesame seeds - enjoy! . 🕞1 hour total prep + cook time . Recipe serves 4 people (main dish portion) or 8 people (appetizer portion)
    a year ago
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