February often feels stark and cold, but hot pot provides the perfect remedy. Natasha Pickowicz views it as ideal for Lunar New Year festivities, a time for family reunions, gifting, and lively gatherings across many Asian cultures. Her cookbook Everyone Hot Pot (Artisan, 2026) suits both grand celebrations and simple, budget-friendly meals.
Versatile Hot Pot for Every Occasion
“If you’re aiming for frugal, intimate gatherings with nourishing, low-effort food, hot pot fits perfectly,” Pickowicz explains. Known as a pastry chef, she follows up her debut More Than Cake (2023) with this family-inspired book. Her mother, painter Li Huai, provides illustrations, while her father, historian Paul Pickowicz, contributes an essay.
Hot pot reflects personal heritage for Pickowicz—her mother’s Beijing roots influence a northern style—while research reveals diverse versions from China, Japan, Korea, Vietnam, and Thailand. The book starts with essentials like equipment, shopping tips, and prep rules: “If it doesn’t fit in your mouth in one bite, it’s too big for hot pot.” It then offers over 50 recipes for broths, breads, snacks, and desserts.
Pickowicz applies a chef’s flexible mindset, blending traditions with unique flavors. “Hot pot serves as a framework for enjoying life,” she says. “It adapts to you, and I want readers to feel empowered to customize it.”
An Interactive Feast
Hot pot thrives on table-side action, mixing store-bought and homemade elements. Pickowicz encourages pairing broths like charred tomato and lemongrass with crunchy snacks such as chili crisp mix. “This meal meets you where you are,” she notes.
Now in New York City, Pickowicz launched her career in Montreal. She freelanced, baked at Dépanneur Le Pick Up, and honed skills at Lawrence without formal culinary training. “I learned to work neatly, stay organized, and respect the team,” she recalls. “Montreal’s passion for food and hospitality was unmatched.”
A photo from a Little Italy hot pot party with novices inspired the book. Pickowicz cherishes introducing the ritual: “The surprise and discovery thrill me—that sharing joy drives chefs.” She predicts hot pot’s rising popularity as a way to connect.
Not-Just-Scallion Pancakes
“Inspired by herb-packed condiments like salsa verde or chimichurri, these pancakes mix fragrant greens,” Pickowicz says.
Makes: Four 8-inch (20-cm) pancakes
Ingredients:
- 1 cup (240 mL) filtered water
- 1 cup (about 30 g) packed fresh herbs (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
Steps:
- Boil the water in a small pot.
- Finely chop herbs to yield about 1/3 cup when packed tightly.
- Mix flour and salt in a bowl. Add hot water gradually, stirring with chopsticks to form loose dough. Knead briefly once cool.
- Shape into a ball, cover, and chill in fridge for 30 minutes to 8 hours.
- Divide into four 4 1/2-ounce (125 g) pieces. Roll into smooth balls using a claw grip.
- Oil surface and rolling pin. Roll one ball into a 10-inch (25 cm) thin circle. Brush with 1 tsp sesame oil, add 1 tbsp herbs.
- Roll into a scroll from the bottom, then coil into a snail shell. Repeat, rest spirals under cloth for 30 minutes.
- Line baking sheet with parchment. Roll each spiral to 8 inches (20 cm), stacking with parchment separators. Avoid over-thinning to preserve layers.
- Freeze option: Partially freeze, then store airtight up to 3 weeks.
- Heat 1 tbsp vegetable oil in skillet over medium. Fry one at a time, 4-5 minutes per side, adding oil as needed. Drain on towel-lined sheet, salt.
- Cut each into halves, then 1-inch (2.5 cm) strips. Serve hot.
Tip: Roll between 12-inch (30 cm) parchment squares to avoid oil scents on tools.
Chili Crisp Snack Mix
A crunchy starter like this mix builds excitement for hot pot, Pickowicz notes.
Makes: 8 cups (600 g); serves 6-8
Ingredients:
- 2 cups (70 g) woven rice cereal, like Chex
- 2 cups (55 g) shrimp chips (e.g., Calbee)
- 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
Steps:
- Preheat oven to 275°F (135°C). Line half-sheet with parchment.
- Toss dry ingredients in large bowl.
- Melt butter over low heat. Whisk in chili crisp, sweet chili sauce, vinegar, soy. Add wakame and seeds; stir 2-3 minutes until soft.
- Coat snacks evenly. Spread on sheet, bake 35-45 minutes, stirring. Cool completely to crisp.
- Store airtight at room temp up to 1 month.
Charred Tomato and Lemongrass Broth
“One of my favorite broths combines charred tomato with aromatic lemongrass,” Pickowicz shares.
Makes: 2 quarts (1.9 L)
Ingredients:
- 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, sliced 1/4-inch (0.6 cm) thick
- 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
Steps:
- Heat large pot medium 3-4 minutes. Char onion halves cut-side down 5 minutes.
- Puree canned tomatoes smooth.
- Add puree, water, ginger, lemongrass, celery, oil, paste, chilies, salt. Boil, then simmer covered low 2-3 hours until reduced and soft.
- Strain, discard 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 6 fresh tomatoes if no canned. For creaminess, whisk in 8-oz (226 g) coconut milk. Boost with 1/4 cup whey, sauerkraut, kimchi, hot sauce, or 1 tbsp miso.
Tip: Store Thai chilies in fridge for broths, sauces, or pickles.
