Culinary mastermind and Good Taste contributor Maxine Sharf is known for creating approachable, flavorful, and health-forward yet comforting recipes that you can throw together on a weeknight. Even when Sharf guides you through a dish that's more of a labor of love, you'll be so proud of the final, luscious result that you'll want to spend more time at the stove. (Don't believe us? Try the broccoli and Swiss cheese-stuffed chicken she made with Katie.)
If you've found yourself in a culinary slump lately, it's time to cancel your DoorDash order and shake up your cooking routine. Sharf is clueing us in on all of her best kitchen tips and tricks — from her must-have kitchen tool to her hacks for making dinner taste way better than you could've imagined. (And if you want more guidance, we highly recommend investing in her debut cookbook, Maxi's Kitchen.) Consider this your official permission slip to stop cooking on autopilot and start showing off a little.
What’s your favorite healthy breakfast?
My go-to healthy breakfast is Ezekiel bread, toasted and topped with avocado, a squeeze of lemon, a drizzle of olive oil, and flaky salt. I’ll usually add eggs, either scrambled on the side or a poached egg right on top. It’s simple, filling, and never gets old.
What’s one mistake you wish more home cooks would stop making?
Under-seasoning food. A lot of dishes aren’t actually bland; they just need more seasoning, especially salt. Learning how to properly season as you cook makes a huge difference in how food tastes.
What’s one "healthy" ingredient you think is overrated, and what would you use instead?
Milk alternatives. A lot of them have a long list of gums and additives. I’d rather use real milk or dairy because it’s a simple ingredient and has protein and nutrients.
What’s a simple cooking habit that instantly makes home food taste more professional?
Finishing a dish with a pop of acid. A squeeze of lemon or lime, or a splash of vinegar at the end, often balances the flavors and takes everything to the next level.
Is there a classic kitchen rule you love to break — and why?
That everything needs to be made from scratch all the time. I’m not above using a store-bought pie crust or a good jarred marinara, especially on a weeknight. It makes cooking feel more approachable and realistic, and there’s absolutely no shame in that.
What’s your ride-or-die kitchen tool?
A bench scraper. It makes it so easy to move chopped ingredients from the cutting board to a bowl or pan, and I use mine constantly.
