Simmer

Here's a robust main course for those April days that seem to belong to winter.

Mrs. Alvin Schreiner and her mother, Mrs. Lackner, were old-time German cooks. Everything they made was a work of art. This pea soup recipe came from them and is one of our favorites. Do not omit the bacon fat; it is the secret ingredient.

One of the best-loved pastas in the Italian city of Trieste is the whole wheat spaghetti known as bigoli, which is often topped with anitra in sugo, an intensely flavored sauce made with duck. This recipe, from the excellent restaurant Hosteria Bellavista, also includes chicken livers, porcini mushrooms and pancetta (Italian bacon). Porcini mushrooms and bigoli are available at Italian markets and specialty foods stores.

Ginger provides a nice contrast to the mellow flavor of the cornmeal. If you like, try this with a little low-fat or nonfat milk.

Other varieties of sweet yellow-fleshed winter squash-such as acorn squash-are perfect for this soup. Nonfat milk and vegetable broth keep the soup low in fat, but also give it a surprisingly velvety texture.

A sophisticated dessert that comes together easily because the pastry, cream and sauce can be prepared ahead of time. Serve the leftover cream filling like a pudding, and top it with fresh fruit.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

An easy homemade barbecue sauce makes anything you grill taste even better! Makes lots since it keeps for weeks in the refrigerator.