YURA'S MEALS-TO-GO

As accessible as a fudgy brownie—it kind of tastes like one too—that’s what we say about Chocolate Chess Pie, an American "pantry pie" of everyday ingredients. Serve with whipped cream or ice cream or eat it on the fly. 

Tropical fruit can transport you through winter, and quench a craving on a summer day at the beach. This 360º appeal draws year-round fans to our Pineapple-Coconut Pie—head-spinning ripe pineapple, baked ’til honey sweet, between buttery pastry crust and toasted coconut topping. 

Looking a little like a sweet potato pie, and tasting a lot like bananas and cream, Banana-Yama Pie is a whimsical one-of-a-kind custard set in a very traditional flaky crust. As at home on a holiday table as it is on a picnic table.

NOW, TIME FOR DINNER. Some highlights from this week's Meals-to-Go:

With its nutty flavor and al dente chew, wild rice is a welcoming surprise inside our Roast Chicken/Porcini-Cremini Croquettes. Served with a heavy pour of wild mushroom gravy. (A little cranberry sauce, if you’ve got it, couldn’t hurt!).

Stone-ground hominy grits are a blank canvas we just can’t resist. A simmer in clam broth adds a stroke of seafood flavor and begins to paint the picture of a classic Carolina dish. Creamy, sharp and smoky, and just a little bit spicy, Cheddar Grits with Sautéed Shrimp and Andouille is a portrait of southern comfort. 

In these disorienting times, sitting down to Julia Child’s Boeuf Bourguignon makes you feel like you’ve reconnected with your center of gravity. Such a civilizing meal as this, you’ll really want to stock up on. Served with Parsley New Potatoes.