Natasha Pickowicz's Hot Pot Recipes: Scallion Pancakes and Chili Crisp Mix
In the often bleak month of February, Natasha Pickowicz offers a vibrant culinary antidote with her latest cookbook, Everyone Hot Pot (Artisan, 2026). This collection of recipes is designed to bring warmth and connection during celebratory times like Lunar New Year, as well as more intimate, low-key gatherings. Pickowicz, renowned for her work as a pastry chef, delves into the world of hot pot, presenting it as a flexible framework for enjoying life through food.
Celebrating Family and Tradition
Everyone Hot Pot is deeply rooted in family, with Pickowicz's mother, painter Li Huai, providing illustrations and her father, historian Paul Pickowicz, contributing an essay. This personal touch reflects Pickowicz's desire to showcase another side of herself as a cookbook writer, moving beyond her debut, More Than Cake (2023). The book opens with essential guidance on equipment, tools, and preparation tips, such as her rule of thumb: if you can't fit an ingredient in your mouth in one bite, it's probably too big for the hot pot.
Innovative Recipes for a Hot Pot Feast
Pickowicz's cookbook features over 50 recipes covering all aspects of a hot pot meal, including broths, breads, snacks, and desserts. Among the standout dishes are:
- Not-just-scallion pancakes: A twist on the classic, offering more depth and flavor.
- Chili crisp snack mix: A crunchy, spicy accompaniment perfect for adding texture to the meal.
- Charred tomato and lemongrass broth: An aromatic base that infuses the hot pot with unique flavors.
Pickowicz emphasizes that hot pot is an interactive meal, with most of the action happening on the table. She encourages readers to mix store-bought and homemade items, using recipes from the book to personalize their feasts. This meal can meet you in the middle, she says, highlighting its adaptability to different tastes and occasions.
A Chef's Perspective on Hot Pot
Through her research, Pickowicz explored hot pot variations from regions across China, Japan, Korea, Vietnam, and Thailand, noting how it has evolved into a personal expression. She aims to empower readers with a chef's perspective, not rigid rules, allowing them to pull ingredients from various traditions and create their own unique pairings. I'm more interested in hot pot as a framework and as a way of enjoying life, Pickowicz explains, hoping to give people permission to experiment and make the meal their own.
Based in New York City, Pickowicz began her culinary journey in Montreal, where she freelanced at The Gazette, baked at Dépanneur Le Pick Up, and worked as a pastry cook at Lawrence. Without formal culinary school training, she learned fundamentals like working neatly, staying organized, and respecting others, describing the experience as life-changing. Her approach in Everyone Hot Pot reflects this hands-on ethos, making hot pot accessible and enjoyable for all.
