YURA'S MEALS-TO-GO

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

In the pizza parlors of old, there was always one specialty pasta of the house—nothing fancy, just exceptional—that could give any pie a run for its money. We nail the era and the awesome cooking with a vintage Cheesy Baked Rigatoni with Sweet Italian Sausage, Mushrooms, Roasted Peppers and Tomato Sauce (Sorry, garlic knots not included.)

Good chowder makes a great supper, and what could be better than one that starts off with gently poached salmon in a broth of clam stock-infused cream? New England Salmon-Clam Chowder also boasts of double-smoked bacon and a bounty of vegetables. Hearty, but not heavy, it’s a perfect March meal.

We gave our spice grinder a workout. Fresh-ground cardamom, cumin, cinnamon and nutmeg are just a few signature spices that make up our traditional Persian aromatic rub. This gorgeous and soulful, Persian-Gold Roasted Cornish Game Hen comes in two easy to manage halves, with stunning dried fruit and nut-studded Jewel-Box Rice. 

Slowly roasted Salmon basted with a Cider-Thyme Glaze, emerges from the oven a little sweet, a little smoky, with a slight caramelized-apple pucker. Broccoli Rabe offers a sharp counterpoint and Dried Cranberry-Pecan Wild Rice a gentle chew. 

Blink, and you might miss it. That’s how rare it is to see this Poblano Chicken Chili, and how fast it’s gonna sell. A labor-intensive labor of love, it consists of tender slow-poached chicken, satiny pureed corn off the cob, charred tomatillos and caramelized sweet Poblano peppers, with smashed white beans for body.

Flash-roasted in a super-hot oven, Chicken Scarpariello yields the ultimate pan juices. Thanks to a lot of lemons and a doggedly determined rubber spatula, we deglaze every one of those roasted browned bits and transform them, with parsley, rosemary and garlic, into an irresistible jus.