Congee can be prepared in many different ways and topped with many different flavorings, like this Thai version, topped with century egg, crispy deep fried
youtiao, crispy noodles and liver. Meowsom3/Shutterstock
Congee, sometimes spelled conjee, is a classic Chinese rice porridge often enjoyed for breakfast. But since it s likely not on the menus at your favorite breakfast or brunch spot, you probably don t know much about it unless you ve traveled throughout Asia.
So to better understand this staple of Asian cuisine, we tapped two experts to dive into how to make it, what it tastes like and a bit of its history.
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Your Table Is Ready: Reopening New York City Food and Hospitality, featuring Amanda Cohen, Russell Jackson, Jonathan Tisch, and Corby Kummer
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The COVID-19 pandemic hit the food industry hard, affecting every aspect of food services from restaurant owners and workers to caterers, food banks, hotels, and schools. We invite you to a conversation with two New York City restaurant owner-chefs who helped not only their own staff but the national restaurant industry navigate the pandemic
Amanda Cohen, of Dirt Candy, and
Russell Jackson, of Reverence. They are joined by
Jonathan Tisch, CEO of Loews Hotels and part of The Coalition for NYC Hospitality & Tourism Recovery. Together, they will share their insights on what is required and how long it might take for the city’s pre-pandemic vibrancy to return for all and what a restarted hospitality industry will look like. The program will be moderated by Corby Kummer, who heads the Aspen Institute’s Food & So
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Photo by James Park
We often presume to understand restaurant economics because we know what a chicken breast costs at the supermarket. “I could make this dish at home for $5,” goes the refrain. Could we? Here, Eater looks at all the costs in a popular restaurant dish to see what goes into it, and how much profit comes out.
Like many restaurants, New York’s Dirt Candy was a different business before the pandemic. With a staff of 35, it served only a tasting menu (plus a half-dozen a la carte items available at the bar), guests leisurely eating courses of fennel tagine, seaweed caviar with creme fraiche, or beet yakitori. “The food [at] Dirt Candy doesn’t lend itself to delivery,” owner Amanda Cohen said in the spring of 2020, unsure when she’d be able to reopen. “We would’ve had to come up with a new menu.”