By PAMELA ANDERSON

Cooking with wine always feels elegant and elevated. This Vegetable Bourguignon, from my cookbook “I Love You: Recipes from the Heart” is hearty and satisfying for family dinners or for curling up by a fire on dark, moody days. And it’s always good for leftovers.

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Serve it with a mashed vegetable — potatoes, parsnips or celery root (also known as celeriac). In this recipe, I call for celeriac because I enjoy sneaking in new things for my family to try. My dad had no idea he was eating mashed celery root instead of his regular potatoes at a Sunday meal… and almost fainted when I told him. Gotcha!

Servings: 6

BOURGUIGNON

⅓ ounce (10 g) dried porcini mushrooms

2½ cups (600 ml) boiling water

2½ tablespoons extra-virgin olive oil

1 yellow onion, finel

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