An expert chef and the author of More Than Cake covers everything you need to know to make a dazzling hot pot feast-the ancient Chinese tradition that is both a meal and a celebration. Hot pot is the ancient East Asian cookery method of rapidly poaching bite-size morsels of fresh vegetables, meats, seafood, and tofu in a tableside broth. This communal way of eating is perfect for home dinner parties where guests become active participants in cooking the meal. Though the hot pot table symbolizes bounty and feasting, at its core is frugality and thrift and accessibility to anyone. Four-time…mehr
An expert chef and the author of More Than Cake covers everything you need to know to make a dazzling hot pot feast-the ancient Chinese tradition that is both a meal and a celebration. Hot pot is the ancient East Asian cookery method of rapidly poaching bite-size morsels of fresh vegetables, meats, seafood, and tofu in a tableside broth. This communal way of eating is perfect for home dinner parties where guests become active participants in cooking the meal. Though the hot pot table symbolizes bounty and feasting, at its core is frugality and thrift and accessibility to anyone. Four-time James Beard Award nominated chef Natasha Pickowicz provides more than fifty recipes for the broths, dumplings, sides, desserts, and drinks, along with a guide to the essential hot pot ingredients, equipment and tools, plus an explanation on how to pull it all together. Recipes include essential hot pot accompaniments, such as: - Not-Just-Scallion Pancakes - Toasted Cumin and White Sesame Sauce - Caramelized Mushroom and Cabbage Dumplings - Charred Tomato and Lemongrass Broth - Crunchy Seaweed Boats - Watermelon Shiso Slushie Through four distinctly unique hot pot menus, Pickowicz shows how to pull together this cozy tradition best enjoyed at home no matter where you are; everyone, hot pot!
Natasha Pickowicz is a California born, New York City-based chef, a four-time James Beard Foundation Award finalist, and the author of More Than Cake, which was named a New York Times Best Cookbook of 2023 as well as a James Beard Foundation finalist in the baking category. Much of her work explores the relationship between baking and social justice, including ongoing collaborations with seminal New York City institutions like Lenox Hill Neighborhood House, God's Love We Deliver, the Brigid Alliance, and Planned Parenthood of Greater New York, for whom she produced a massive city-wide bake sale, raising more than $200,000 between 2017 and 2024. Pickowicz's recipes and writing have been published in the New York Times, Vogue magazine, the Wall Street Journal, Bon Appetit, Saveur, Food & Wine, New York magazine, Cherry Bombe, and many other publications. Follow her on Instagram at @natashapickowicz.
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Broths: The Soul of Hot Pot Hot Pot Bouillon Tea Bag Broth Mushroom Dashi Charred Tomato and Lemongrass Broth Royal Chrysanthemum Broth Tingly Beef Broth Ginseng and Pork Bone Broth Golden Chicken Concentrate
Hot Pot Feast No. 1: The Northern Classic
Breads, Dumplings & Rice: Delicious, Sating Starches Black and White Shaobing Not-Just-Scallion Pancakes Kombu and Brown Butter Texas Toast Mung Bean and Rice Pilaf Caramelized Mushroom and Cabbage Dumplings Scallop and Fish Roe Dumplings Shrimp and Pea Shoot Dumplings Garden Wontons
Hot Pot Feast No. 2: The Land and the Sea
Sauces & Seasonings: Bold Hot Pot Enhancements Chinese Celery Salt Black and Brown Vinegar Sticky Calamansi Vinaigrette Charred and Candied Orange Sauce Toasted Cumin and White Sesame Sauce Sesame Chile Crunch Cashew-Lime Salsa Macha
Salads & Snacks: Crisp and Cool Complements Chile Crisp Snack Mix Never-Ending Pickles Thai Basil and Eggplant Agrodolce Asian Pear, Jicama, and Fennel Slaw Chinese Not-Quite-Pasta Salad Cucumber and Peanut Pyramids Crunchy Seaweed Boats Spicy Wood Ear Mushrooms
Hot Pot Feast No. 3: The Endless Forest
Desserts: A Not-Too-Sweet Finale Double Mango Jelly Honey Tangerine Granita Raspberry and Coconut Ice Cream Rainbow Tanghulu Boba Rice Treats Steamed Jujubes with Soy Sauce Caramel
Broths: The Soul of Hot Pot Hot Pot Bouillon Tea Bag Broth Mushroom Dashi Charred Tomato and Lemongrass Broth Royal Chrysanthemum Broth Tingly Beef Broth Ginseng and Pork Bone Broth Golden Chicken Concentrate
Hot Pot Feast No. 1: The Northern Classic
Breads, Dumplings & Rice: Delicious, Sating Starches Black and White Shaobing Not-Just-Scallion Pancakes Kombu and Brown Butter Texas Toast Mung Bean and Rice Pilaf Caramelized Mushroom and Cabbage Dumplings Scallop and Fish Roe Dumplings Shrimp and Pea Shoot Dumplings Garden Wontons
Hot Pot Feast No. 2: The Land and the Sea
Sauces & Seasonings: Bold Hot Pot Enhancements Chinese Celery Salt Black and Brown Vinegar Sticky Calamansi Vinaigrette Charred and Candied Orange Sauce Toasted Cumin and White Sesame Sauce Sesame Chile Crunch Cashew-Lime Salsa Macha
Salads & Snacks: Crisp and Cool Complements Chile Crisp Snack Mix Never-Ending Pickles Thai Basil and Eggplant Agrodolce Asian Pear, Jicama, and Fennel Slaw Chinese Not-Quite-Pasta Salad Cucumber and Peanut Pyramids Crunchy Seaweed Boats Spicy Wood Ear Mushrooms
Hot Pot Feast No. 3: The Endless Forest
Desserts: A Not-Too-Sweet Finale Double Mango Jelly Honey Tangerine Granita Raspberry and Coconut Ice Cream Rainbow Tanghulu Boba Rice Treats Steamed Jujubes with Soy Sauce Caramel
