It’s been said before, but it bears repeating: The French do everything with style, almost effortlessly. At a recent wedding in Normandy, I learned how to throw a Champagne reception the proper way, in a simple and beautiful setting, with minimalist, yet sublime hors d'œuvre, the perfect complement to Champagne and happiness. I may lack the proper setting at home, but I can definitely try for the menu.

Last week when we asked readers to share their favorite ways to pack food for a trip, one reader tip stuck out:

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.

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.

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.

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.