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. 

Bacsac Bacsquare 04 Blue

• €45.00
• BACSAC

I am an appreciative fan of the recent trend towards soft, light plant containers made of waterproof fabrics. It's easier to move a plant from place to place when the container is light, and the soft look of bags and sacks is an understated, modern way to live with plants. These Bacsacs are everywhere I look in Paris right now, and I especially like this waterproof indoor version with four sections for windowsill or countertop herbs.

Two years ago I stumbled onto the description of an intriguing summer cocktail: a shot of Campari topped with IPA, served with ice and a twist of lemon. One bitter sip was all it took; I was hooked on what has since become my favorite simple summer apéritif. Have you tried it?

From Apartment Therapy: "Ceramic [kitchenware] artist Robert Siegel's name kept coming up on blogs, with everyone raving about his handmade designs. I was curious to take a peek inside his studio and see his work process, and then I found out that he actually lives in the studio as well!"

I think that we can all agree that a cookie is a glorious and wonderful thing to behold. And a slice-and-bake cookie — one that you make ahead, keep in your freezer, and literally slice-and-bake whenever the mood strikes — well, that just makes the deal even sweeter, doesn't it? In her latest book, the aptly titled Slice & Bake Cookies, Elinor Klivans rounds up all the freezer cookies she can think of and hands them to us in one very tempting package.