VeganWeekly

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…

Dec 8 • Jack McNulty

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11

6

November 2025

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…

Nov 27 • Jack McNulty

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9

3

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…

Nov 21 • Jack McNulty

23

3

9

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.

Nov 2 • Jack McNulty

25

8

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September 2025

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…

Sep 19 • Jack McNulty

13

3

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.

Sep 14 • Jack McNulty

18

8

2

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…

Sep 8 • Jack McNulty

16

9

3

August 2025

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…

Aug 27 • Jack McNulty

20

15

5

July 2025

Breakfast Dopamine

Tired of dull breakfast routines? Embark on a Mediterranean adventure from Swiss muesli to Egyptian Ful Medames and experience a savory transformation…

Jul 18 • Jack McNulty

30

11

7

June 2025

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…

Jun 19 • Jack McNulty

23

11

9

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…

Jun 13 • Jack McNulty

24

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5

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…

Jun 4 • Jack McNulty

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