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MIAMI — Bryan Voltaggio’s new cookbook may be titled Home, but these are not the breezy, 30-minute meals you might expect from a book named with an everyday ethos.

sa¹ú¼Ê´«Ã½ Day is almost here, and that means it’s time for another edition of my annual food quiz. Give it a try and see how you do. Good luck, eh! You’ll find the answers to the quiz on the bottom of this page. 1.

Take three readily available ingredients on a camping trip, add some inventive Girl Scouts and watch them create something sweet to eat. That appears to be how s’mores were invented a century or so ago.

Strawberries and cream have long been a dreamy combination. But did you know that strawberries and cheese can also be splendidly combined? In this case, though, they are not served at the end of the meal for dessert.

Dear Eric: I often make beef or chicken stock from bones and carcasses. I then freeze it to pull it out later to make soup.

I recently visited a cooking school perfectly located to inspire students to reach gastronomic heights. To the south of it is a valley with vineyards and small farms growing everything from lavender to artichokes, and asparagus to heritage apples.

Dear Eric: When visiting Provence, we would visit markets where they sold sun-dried tomato spread that we would buy and spread on baguettes. It was so flavourful; I bought it every chance I got.

The ninth sa¹ú¼Ê´«Ã½ Shellfish Festival takes place soon. Reading about this tasty series of events immediately made me want to cook local shellfish. Today’s recipe is the result.

Dear Eric: About eight months ago my appetizer at a lovely place called Les Retrouvailles in Lyon, France, was a flan-like dish with pears and Roquefort.

It’s still May, but it has felt like early summer the last while with the weather being so pleasantly sunny and warm. It’s the perfect climate to offer main-course salad recipes you could serve for lunch or dinner.