YURA'S MEALS-TO-GO

Some highlights from this week’s Meals-to-Go:

“The written recipe is long,” Julia Child said in her headnote, “as each detail is important if the navarin is to taste like a French masterpiece.” It’s with this resolve that we jump into preparing Navarin of Lamb, the beautiful spring stew that captures the season through every one of its pretty young vegetables.

Irresistible street food inspired this juicy, sizzling Flash-Roasted Chicken with Pineapple-Serrano Chile Sauce. While we forego the charcoal grill and open flames, a formidable color is achieved by a mega-hot oven finish, producing the kind of smoky street bird flavor you’d easily walk a mile for.

If it’s your first time eating pernil—slow-roasted fresh pork shoulder with perfectly crackling skin, falling off the bone and incredibly flavorful—our Cuban dinner of Pernil, Rice & Beans and Fried Ripe Plantains will make you wonder how you lived so long without it. 

If the names Angelica’s Kitchen, Spring Street Natural, and Whole Wheat ’n’ Wild Berries inspire tears of nostalgia, you knew the downtown “natural food” scene in its glory days! Who would have imagined 40 years out you’d find that punk rock dojo cooking here on Madison Avenue? Japanese-Style Marinated Tofu, Grilled Baby Eggplant and Ginger-Scented Greens are part of a serene, composed plate rounded out by Sesame-Seasoned Brown Rice and flash-fried Shiitakes. 

Leave it to our chefs to improve upon the already impossible-not-to-love Chicken Adobo—pan-seared chicken thighs braised in adobo’s signature sweet, tangy, salty, garlicky marinade. Their twist is to finish the dish with rich and tempering coconut milk. 

On Monday night’s menu—nostalgia. Mom’s Beef-and-Bacon Meatloaf is a throwback dinner right down to the ketchup glaze. We don’t miss a trick when it comes to authenticity: this picture-perfect supper comes with fresh peas & carrots, and fluffy mashed potatoes—with a little butter pat pressed in! 

Your average breaded chicken cutlet likes to play it straight. Chicken Cutlet “Pizzaiola” is the energetic extrovert that can’t wait to let loose. The pizzaiola topping’s loaded with turkey sausage, bell peppers, tangy tomatoes and more than its share of vino. Familiar qualities you love—just dialed up a little louder. This dish has a big personality we wouldn’t even try to contain.