Fresh oregano has a robust, woodsy flavor that makes it one of our go-to herbs in the kitchen — particularly in the summer when we can buy big bundles at the farmers market or step out on the porch to gather our own! Here are five of my favorite ways to use it right now.

A rainy afternoon in Montmartre.

I'm in Paris this week, and I've been looking forward to bringing you some tips and fresh ideas from the streets of the city. But as I sat down to think about what to share with you, I found my thoughts going in a bit different direction than I expected. 

Here are five lessons I've been learning, big and small, in the last five years of travel, and especially from Paris. 

Cooking while traveling can be a tough endeavor. You lose most of the control you usually have at home: who knows how the oven will work, who knows where the local grocery store is... and on. And on. These egg bakes are a good solution to a healthy, delicious breakfast while traveling. The ingredients are basic and easy to track down, and they're infinitely adaptable so you can toss in a little of whatever vegetables or cheese you have on hand. 

Sometimes, if you're traveling, and always, if you're a cheese fiend, bringing your own cheese is the way to go.

Whether you're going to the beach or the woods where cheese selection might be spotty or you're visiting your hometown with nary a cheese shop in sight, you might want to take note of these notes on how best to transport your little gems. You might be surprised at just how far you can bring your cheese.

Recently, I shared a recipe for making easy cabbage kimchi, which is a staple at my house. The first kimchi I ever fell in love with, though, was oi sobaegi kimchi, or stuffed cucumber kimchi. I think of this as "gateway kimchi" — it's lightly fermented (or not at all), so it isn't as pungent as many other kimchis, and it has crisp texture that any pickle lover should appreciate. 

After spending two years cooking and recipe testing in his 1950s kitchen, cookbook author Chris Reynolds knew the time was right to redo his kitchen. As he tells us, it was "while baking, at least, three recipes a day" that he was able to plan out his perfect kitchen — something timeless, free of gimmicks or trendy finishes.

Have you ever noticed that certain cookbooks and their signature dishes can define a decade and become the go-to source for dinner party menus? In the 80s everyone was serving Chicken Marbella from The Silver Palate (chicken marinated in garlic, oregano, prunes, green olives and capers, in case you weren't born yet).  In the aughts, it was the Zuni's Roast Chicken which sat, heavily salted, in the refrigerator for three days before being roasted to juicy perfection and served over a bread salad. What do you think is the 'IT' cookbook and dish is for today?

Springtime pot-au-feu, rice with carrots and nuts, and a very creative sorbet in today's Delicious Links. 

Q: My husband, who is a bourbon lover, preserved peaches last year in a sweet bourbon syrup. They are delicious, but I don't know what to make with them. I want to use the juice, as that is the best part. Any recipes would be appreciated.

Sent by Donna

While I could do without the large fish above the hood, I wouldn't turn it down if it meant I could call this kitchen my own. I find there to be something so timeless, so elegant about black, white, and gold in the kitchen.