Congee, like fried rice, is an essential leftovers vehicle. This soupy sister-meal can incorporate bits of whatever you have on hand—and the week after Thanksgiving is prime time for having somesuch cooked delicacies on hand indeed. No matter what your cravings were for that last Thursday in November, they’re sure to be quite different now, a few days past the holiday, with leftovers to burn in the fridge still. (Especially if you’re fond of collecting others’ leftovers, too, like #Dukarcass.)
Oh indulgence, you sinful pride. I eat tuna fairly often, from a can, on bread or an olive oil-drizzled salad. The pale, meaty hunks of fish are pretty satisfying this way. But nothing compares to a thick slab of fresh-caught tuna, seared ’til just golden and ruby rare inside. It’s the perfect indulgence to pair with spring snow peas, also from local origin, and a zesty, tart, umami sauce with fresh, young scallions, too.