FOOD | City Style and Living

City Style and Living Magazine Fall 2018 I am a filipino Classic Adobo recipe
Classic Adobo

The classic adobo most commonly known in homes and in restaurants throughout the Philippines and in America, adobong manok at baboy, has a silky, fatty, sour sauce. The ingredients for this dish—soy sauce, vinegar, black peppercorns, bay leaves, garlic, chicken (manok), and pork (baboy)—are easy to find in any grocery store.

Tea Time

Gorgeous items don’t doesn’t make tea taste better. but, they sure do lift your mood and turn the ritual into something special.

City Style and Living Magazine Fall 2018 San Marzano Tomato Margherita Pizza
Margherita Pizza in 15 Minutes

It’s one of the simplest pizzas out there with only San Marzano tomatoes, buffalo mozzarella, basil and olive oil as the toppings, but making it is an art form.

City Style and Living Magazine Oyster Bar
How to Shuck An Oyster

The plump oyster is always a crowd pleasing favourite and the oyster bar is often crowded with an admiring gaggle of viewers watching a master shuck oysters with ease and skill. Learn how to shuck yourself.

City Style and Living Magazine Imbibe wines and spirits non alcoholic gin and tonic and old fashioned
Non alcoholic Gin and Tonic and Old Fashioned

Non-alcoholic alternatives to two of your favourite tipples.

City Style and Living Magazine wines and spirits Summer 2018 meadow sweet wild cocktail
Strawberry, Clover, and Meadowsweet Shrub

The sweetness of strawberries and red clover combined with the almond-y, honey flavor of meadowsweet flowers and the aromatics of meadowsweet seeds make for a delicious shrub.

City Style and Living Magazine wines and spirits Summer 2018 non alcoholic beverages
Super Non-Alcoholic Drinks for Summer

Everyone can enjoy these refreshing bottles. Big on taste and full of unusual flavour they are perfect on balmy summer days. Keeping hydrated just got a whole lot more fun!

Everyone Loves Tacos ShrimpCeviche-(credit-Peter-Cassidy)
Shrimp Ceviche With Mango

The original ceviche has a citrus flavour as it is made with limes. I have recently moved to Baja California, where mangoes are in abundance during the months of June, July and August so we have used those here. The combination of mango and lemon adds a delicious sweet and sour touch to the ceviche.

City Style and Living Magazine Summer Barbeque entertaining
2 Ways to Throw a Backyard Summer Barbeque

CSL has got you covered this season. Put a Mediterranean spin or go classic with your next barbeque. It’s fuss-free and fun!

Everyone Loves Tacos BeefBarbacoa-(credit-Peter-Cassidy)
Beef Brisket Barbacoa Tacos

Barbacoa is one of the most traditional and evocative meals of my childhood as it always meant a celebration! Often a whole sheep or goat would be used, but here we have gone for beef brisket.