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2018-03-18T16:14:00+01:00

Thank you for visiting The Culinary Tribune! This is the last post on the Culinary Tribune. Come visit my new new blog, CT Side-B here.

Triple green pot stickers

2018-03-17T22:34:38+01:00

Happy St. Patrick’s Day! I thought I wouldn’t have any more post today, but our dinner last night happened to be quite appropriate for today’s post. This is (...)

St. patrick’s day green sourdough slice with matcha sugar.

2018-03-17T20:28:30+01:00

It should be easy to come up with a cool dish that is green. But this year I probably over-thought and couldn’t really decide what to post until the last (...)

Harvest panini with kabocha squash

2018-03-15T03:05:21+01:00

If a sandwich is a good idea, a panini is a great idea. The main ingredient of this panini is this kabocha. I have to confess. This panini was made right after (...)

Dragon lady avocado toast

2018-03-10T18:09:39+01:00

Avocado toast usually ends up like this at our house. You may not be able to see avocado, but it’s there. Here is the proof! I took this picture before putting (...)

Sunshine cinnamon rolls with carrot and orange glaze

2018-03-03T17:49:09+01:00

I was in the mood for cinnamon rolls. But I wanted them to be sweet but also taste fresh at the same time. So here I present my carrot orange cinnamon rolls (...)

Kabocha manicotti spicy and creamy

2018-03-02T22:10:43+01:00

This is a really fun dish. It’s creamy, crunchy, spicy, and fresh at the same time. The creamy filling was made with Kabocha squash mixed with cashews. Then I (...)

Mushroom Strogarbanzoff

2018-02-28T01:16:50+01:00

Even when you are on a plant-based diet, you can still enjoy classic flavors. I would typically use pureed/creamed cashews or the traditional roux to thicken (...)

Bistro sloppy joes with crusty bread

2018-02-25T02:34:43+01:00

I almost didn’t want to name this “sloppy joe”, because it’s so different from the regular one. Sloppy joes taste so much better when you use crusty bread (...)

Potato and broccoli manicotti with basil cream

2018-02-24T04:11:10+01:00

There is something about stuffed pasta. It’s fun to make and fun to eat. I like shells. But this time I decided to go with manicotti. I know cheese is usually (...)