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The Provençal summer-vegetable stew, cooked the honest way: each vegetable browned so it keeps its character, then folded together to melt into a glossy, herby whole.

A whole celery root scored deep, rubbed with oil and thyme and roasted slowly until the outside goes mahogany and crackling and the inside turns sweet and custardy. It comes to the table whole and gets carved like a joint.

Good bread toasted hard, rubbed with a cut clove of garlic, then with the cut face of a ripe tomato until the crumb is stained red. Salt, olive oil, and nothing else.