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VeganWeekly

VeganWeekly

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Panforte di Siena
Discover the story and craft behind panforte, the centuries-old Tuscan confection that combines nuts, fruit, spices, and tradition into a dense…
 • Jack McNulty
The Unremarkable Journey of a Corn Cake
A reflective look at Johnnycakes... how this humble corn cake sustained generations, adapted across regions, and quietly disappeared from American…
 • Jack McNulty
The Scent of Polenta
A sensory exploration of polenta’s history, aroma, and cultural endurance… written for cooks and storytellers who value food as narrative, memory, and…
 • Jack McNulty
Gifts From the Garden
A reflection on the fleeting beauty of an urban garden—where friendship, lessons, and generosity grow side by side before giving way to change.
 • Jack McNulty
Custard Tales: Part III
My pursuit of creating a vegan flan that stands on its own, is silky-smooth, and restaurant-worthy. Discover the secrets I uncovered to make this…
 • Jack McNulty
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Creamy Curries – I Have Some Thoughts
 • Jack McNulty
Seeking Ancient Secrets to Making Ethiopian Injera
 • Jack McNulty
Alternative Grains: Buckwheat
 • Jack McNulty
Mastering Garlic in the Kitchen
 • Jack McNulty
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Beyond Sweet: A Loaf That Bridges the Seasons
A tender vegan loaf with sweet potato, zucchini, and roasted walnuts. Gently spiced, not too sweet — perfect for late summer or early autumn baking.
 • Jack McNulty
Custard Tales: Part II
The memoir and method of making vegan crème brûlée that rivals the original. A chef’s story of handheld torch techniques, failed custards, and the…
 • Jack McNulty
Custard Tales: Part I
Join me under a cherry tree in the Alps as memory, change, and kitchen experiments collide in the pursuit of a perfect vegan clafoutis. This tale blends…
 • Jack McNulty
Breakfast Dopamine
Tired of dull breakfast routines? Embark on a Mediterranean adventure from Swiss muesli to Egyptian Ful Medames and experience a savory transformation…
 • Jack McNulty
Cool Pasta Logic in Summer
Discover the secret to light summer pasta using lemon, chili peppers, and garlic. Learn why acids neutralize heaviness and how Italian cooks adapt…
 • Jack McNulty
Crumbs on the Table
A vulnerable story about overcoming imposter syndrome at a food writing retreat. How thoughtful and inclusive dining transformed anxiety into a sense of…
 • Jack McNulty
A Path Less Trampled
Explore the art of embracing culinary risks with seasonal rhubarb and apricot cakes. A thoughtful journey into selecting unfamiliar paths in the kitchen…
 • Jack McNulty
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Fernanda Eats Plants
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Fernanda Haffner, PhD
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