Before Chickens Were Nuggets, They Were Revered
The origin of the domestic fowl is more recent than previously thought, but it may have taken them thousands of years to become food.
By JAMES GORMAN

At Taco Bell, the Drag Brunch Goes Corporate
The glittery live shows have long been a staple in many cities, but the fast-food chain is taking that a step further.

The drag queen Kay Sedia partying with guests at a Taco Bell Cantina in Chicago, the second stop on the chain’s five-city drag brunch tour, which kicked off in May.
By Erik Piepenburg

A GOOD APPETITE
When Egg-in-a-Hole Meets Savory French Toast
Roasted asparagus and toasts dipped in a Parmesan-infused custard turn a childhood favorite into so much more.

This springy take on a beloved eggy dish is welcome as a light dinner, breakfast or brunch.
By Melissa Clark
Recipe: Egg-in-a-Hole With Asparagus

Building a Juneteenth Menu for the 21st Century, One Recipe at a Time
The cookbook author Nicole Taylor reflects on her journey to create a collection of Juneteenth recipes that revel in the breadth of the African American experience.
By NICOLE TAYLOR
Recipes: Watermelon Ginger Beer | Very Green Coleslaw With Grilled Poblanos | Peach and Molasses Chicken | Strawberry Sumac Cake

A Foolproof Recipe for Korokke
There are endless ways to make these fried Japanese delights your own.
By BRYAN WASHINGTON

THE POUR
A Vineyard’s Comeback, 200 Years in the Making
In the 19th century, Clos de la Perrière was mentioned alongside Musigny and Chambertin as a great vineyard of Burgundy. Now the wines are excellent and getting better.
By Eric Asimov