Everyday Food: Impress guests by serving beef Bourguignon for dinner

This hearty French stew is a classic combination of wine, garlic and onion. Serve it with boiled or roasted potatoes.

• 3 tablespoons olive oil
• 8 ounces button mushrooms, trimmed (quartered, if large)
• 3 pounds boneless beef rump roast, cut into 1-inch pieces
• Coarse salt and ground pepper
• 5 strips bacon, cut into 1/2-inch pieces
• 1 tablespoon tomato paste
• 2 tablespoons all-purpose flour
• 3 cups dry red wine
• 2 cups low-sodium chicken broth
• 1 bay leaf
• 1 garlic clove, smashed and peeled
• 4 carrots, peeled and cut into 1-inch pieces
• 10 ounces pearl onions, peeled
• 1 tablespoon butter, cut into pieces
• 2 tablespoons fresh parsley (optional), chopped

1. Heat oven to 350 degrees. In a large Dutch oven or heavy pot with a lid, heat 2 tablespoons of oil over medium-high heat. Add mushrooms and cook until browned, about 10 minutes. Transfer to a plate. Season beef generously with salt and pepper and add 1 tablespoon oil to pot. In batches, brown beef, 2 to 3 minutes per batch (adding up to 1 tablespoon oil per batch if needed); transfer to plate. Pour off all but 1 tablespoon fat from pot. Add bacon and cook over medium heat until brown, 5 minutes. Add tomato paste and cook, stirring for 30 seconds. Add flour and cook, stirring for 30 seconds.

2. Return beef to pot; add wine, broth, bay leaf and garlic. Bring to a boil, cover and transfer pot to oven; cook 1 1/2 hours. Add carrots and onions, and cook until meat is very tender, 1 to 1 1/2 hours more, adding mushrooms 15 minutes before end of cooking. Stir butter into stew and serve topped with parsley if desired.

Nutritional analysis per serving: 538 calories, 30 grams fat (11 grams saturated fat), 37 grams protein, 12 grams carbohydrates, 12 grams fiber and 50 percent of calories from fat.

For the cake:

• 1 1/4 cups whole natural almonds (about 6 ounces), toasted
• 1 teaspoon cornstarch
• 4 large eggs, separated
• 3/4 cup sugar
• 2 teaspoons finely grated lemon zest (from 1 lemon)
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon coarse salt

For the poached pears and topping:

• 3/4 cup plus 2 tablespoons sugar
• 1 cinnamon stick
• 5 wide strips lemon zest (from 1 lemon)
• 4 firm, ripe Anjou or Bartlett pears, peeled, cored and quartered
• 1 cup heavy cream
• 1/4 cup sour cream

1. To make cake: Heat oven to 350 degrees. In a food processor, blend almonds and cornstarch until finely ground, about 15 seconds. In a large bowl, using an electric mixer, beat egg yolks, sugar, lemon zest, vanilla and salt until light and fluffy, 4 to 5 minutes. Gently fold in almond mixture. In another large bowl, whisk egg whites until stiff peaks form. Fold one-third of the whites into almond mixture; fold almond mixture into remaining whites just until combined. Pour batter into a 9-inch springform pan. Bake until a toothpick inserted in center of cake comes out clean, 25 to 30 minutes. Let cool in pan.

2. To make pears and topping: In a large saucepan, bring 4 cups water, 3/4 cup sugar, cinnamon and lemon zest to a boil. Reduce to a simmer, add pears and cover pan. Cook until pears are tender when pierced with a paring knife, about 15 minutes. With a slotted spoon, transfer to a plate. Bring liquid to a boil and reduce until thick and syrupy, 15 to 20 minutes. Let cool to room temperature.

3. In a large bowl, whisk heavy cream until soft peaks form. Whisk in sour cream and 2 tablespoons sugar; continue to whisk until soft peaks return. Serve cake with pears, syrup and whipped cream.

Nutritional analysis per serving: 501 calories, 26 grams fat (9 grams saturated fat), 63 grams carbohydrates, 9 grams protein, 6 grams fiber and 47 percent of calories from fat.

• 1/4 cup extra-virgin olive oil
• 3 tablespoons red-wine vinegar
• 1 1/2 teaspoons sugar
• Coarse salt and ground pepper
• 2 heads radicchio (about 1 pound total), torn
• 1/3 cup blanched hazelnuts, almonds or walnuts, toasted and coarsely chopped
• 1 cup crumbled fresh goat cheese (4 ounces)

In a large bowl, whisk together oil, vinegar and sugar; season with salt and pepper. Add radicchio and nuts, and toss to combine. Serve salad topped with cheese.

Nutritional analysis per serving: 146 calories, 13 grams fat (3 grams saturated fat), 4 grams carbohydrates, 4 grams protein, 1 gram fiber and 80 percent of calories from fat.