February brings a sense of austerity, but hot pot offers the perfect remedy. As Lunar New Year approaches—a major celebration in many Asian cultures featuring family reunions, gifting, and lively gatherings—hot pot stands out as the ideal communal meal.
About Everyone Hot Pot Cookbook
Natasha Pickowicz, renowned pastry chef and author of More Than Cake (2023), presents her second cookbook, Everyone Hot Pot (Artisan, 2026). This book caters to both festive occasions and intimate, budget-friendly dinners. “Hot pot suits low-key gatherings with nourishing, straightforward meals,” Pickowicz explains.
Rooted in family traditions, the cookbook features illustrations by her mother, painter Li Huai, and an essay by her father, historian Paul Pickowicz. Her mother’s Beijing heritage inspires a northern-style hot pot, while research reveals diverse variations across China, Japan, Korea, Vietnam, and Thailand.
The book begins with essentials like equipment, ingredients, and prep tips—such as ensuring pieces fit in one bite. It includes over 50 recipes for broths, breads, snacks, and desserts. Pickowicz applies a chef’s flexible approach, blending traditions with unique flavors. “Hot pot serves as a framework for enjoying life,” she says, encouraging readers to customize freely.
Pickowicz’s Culinary Background
Now based in New York City, Pickowicz launched her career in Montreal without formal culinary training. She freelanced, baked at Dépanneur Le Pick Up, and honed skills as a pastry cook at Lawrence. There, she mastered organization, teamwork, and consistency. “Montreal’s passion for food and hospitality transformed my perspective,” she reflects.
Hot pot evolved into a personal ritual for sharing with newcomers. Photos from a Little Italy hot pot party with novice friends capture its joy. “The surprise and discovery thrill me—it’s about sharing and connection,” Pickowicz notes. She predicts hot pot’s rising popularity as a magical way to bond.
Featured Recipes
Not-Just-Scallion Pancakes
“Inspired by herb-packed condiments like salsa verde or chimichurri,” Pickowicz describes her aromatic twist on pancakes.
Makes: Four 8-inch (20-cm) pancakes
- 1 cup (240 mL) filtered water
- 1 cup (about 30 g) packed fresh herbs (like scallions, basil, parsley, mint, tarragon, cilantro, sorrel or dill)
- 2 cups (240 g) all-purpose flour
- 1 tsp kosher salt
- About 1/4 cup (60 mL) vegetable oil, for cooking and shaping
- 1/4 cup (60 mL) sesame oil
- Flaky sea salt, to finish
- Pour the water into a small pot and heat until boiling.
- Finely chop the fresh herbs into confetti; measured tightly, they yield about 1/3 cup.
- Combine flour and salt in a medium bowl. Stream in hot water, stirring with chopsticks until a loose dough forms. Knead briefly once cool.
- Shape into a ball, cover, and chill in the refrigerator for 30 minutes to 8 hours.
- Divide into quarters (about 4 1/2 oz/125 g each). Roll into smooth balls.
- Grease surface and rolling pin with vegetable oil. Roll one piece into a 10-inch (25 cm) circle. Brush with sesame oil (1 tsp) and add heaping tbsp herbs.
- Roll into a scroll, then twist into a snail-shell spiral. Repeat and rest spirals under a cloth for 30 minutes.
- Line a baking sheet with parchment. Roll each spiral into an 8-inch (20 cm) circle, using oil if sticky. Stack with parchment separators.
- Freeze option: Partially freeze on parchment-lined sheet, then store airtight up to 3 weeks.
- Heat 1 tbsp vegetable oil in a skillet over medium. Fry pancakes 4-5 minutes per side, replenishing oil. Drain on towel-lined sheet and sprinkle with sea salt.
- Cut each into halves, then 1-inch (2.5 cm) strips. Serve hot.
Hot Pot Tip: Roll pancakes between two 12-inch (30 cm) parchment squares to avoid transferring savory smells to the pin.
Chili Crisp Snack Mix
This crunchy mix primes appetites for hot pot, “setting the stage,” says Pickowicz.
Makes: 8 cups (600 g); serves 6-8
- 2 cups (70 g) woven rice cereal, like Chex
- 2 cups (55 g) shrimp chips (e.g., Calbee brand)
- 2 cups (100 g) fried wonton strips
- 1 cup (55 g) small cheese crackers, like Cheez-Its
- 1 cup (130 g) roasted, unsalted peanuts
- 4 tbsp (1/2 stick/55 g) unsalted butter
- 1/4 cup (57 g) chili crisp
- 2 tbsp sweet chili sauce
- 2 tbsp black vinegar
- 1/2 tbsp soy sauce
- 3 tbsp dried wakame seaweed
- 2 tbsp untoasted white or black sesame seeds
- Preheat oven to 275°F (135°C). Line half-sheet with parchment.
- Combine dry ingredients in a large bowl.
- Melt butter over low heat. Whisk in chili crisp, sweet chili sauce, vinegar, and soy until smooth. Stir in wakame and sesame until rehydrated, 2-3 minutes.
- Toss mixture with snacks. Spread on sheet and bake 35-45 minutes, stirring occasionally, until toasted and dry. Cool completely.
- Store airtight at room temperature up to 1 month.
Charred Tomato and Lemongrass Broth
“One of my favorite broths,” Pickowicz raves about this aromatic blend.
Makes: 2 quarts (1.9 L)
- 1 white onion, halved
- One 14.5-oz (410 g) can fire-roasted tomatoes
- 2 qt (1.9 L) filtered water
- One 2-inch (5 cm) piece fresh ginger, peeled and sliced into 1/4-inch (0.6 cm) rounds
- Four 6-inch (15-cm) lemongrass stalks, halved lengthwise
- 2 celery stalks
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 6 Thai chilies or 1 tsp ground gochugaru, plus more for garnish
- 2 tsp kosher salt
- Juice of 1 lime
- 1 beefsteak or heirloom tomato, for garnish
- Heat large pot over medium 3-4 minutes. Char onion halves cut-side down, 5 minutes.
- Puree canned tomatoes until smooth.
- Add puree, water, ginger, lemongrass, celery, oil, paste, chilies, and salt. Boil, then simmer covered 2-3 hours until reduced and soft.
- Strain, discarding solids. Stir in lime juice.
- Store airtight: 1 week fridge, 2 months freezer.
- For hot pot: Warm, add to pot. Garnish with 1/4-inch (0.6 cm) tomato slices and chilies.
Variations: Roast fresh tomatoes if needed. Add coconut milk for creaminess. Boost with whey, sauerkraut, kimchi, hot sauce, or miso.
Hot Pot Tip: Thai chilies, available at Asian markets, enhance broths, sauces, and pickles.
