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Canadian LivingCanadian Living

Canadian Living June 2019

The Canadian Living Magazine for helpful articles on food, cooking, health, relationships, family and lifestyles in Canada.

Country:
Canada
Language:
English
Publisher:
TVA Publications Inc.
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10 Issues

IN THIS ISSUE

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canadian living

EST. 1975 | VOL. 44, NO. 5 | JUNE 2019 VICE-PRESIDENT, TVA PUBLICATIONS Lyne Robitaille PUBLISHER Jacqueline Howe CONTENT DIRECTOR Geneviève Guertin EXECUTIVE EDITOR Suzanne Moutis ART DIRECTOR Caroline Collin GRAPHIC DESIGNERS Patricia Gagnon, Karine Blanchet EDITORIAL OPERATIONS & ASSISTANT BUSINESS MANAGER Olga Goncalves Costa EDITORIAL FEATURES EDITOR Marianne Davidson ASSISTANT EDITOR Sarah Dziedzic CONTRIBUTING COPY EDITOR Fina Scroppo CONTRIBUTING PROOFREADER Deborah Aldcorn CONTRIBUTING RESEARCHER Christina Zisko TEST KITCHEN CONTRIBUTING FOOD SPECIALISTS Stina Diös, Emily Kichler, Cara Tegler, Arisa Yokomura CONTRIBUTING RECIPE EDITOR Lesleigh Landry TO EMAIL ONE OF US: FIRSTNAME.LASTNAME@TVA.CA SUBSCRIPTIONS: 416-380-7414, CANADIANLIVING.COM CANADIAN LIVING, Sub. Dept., P.O. Box 816, Markham Station, Markham, ON L3P 7Z8. Send address changes to the post office box address above, including the mailing label from your latest issue. Allow eight weeks for changes. SUBSCRIPTION PRICES Canadian Living is published 10 times per year except for occasional combined, expanded or premium issues. Canadian subscriptions: One year =…

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eastern promises

If you’re like us, the onset of June signals not only summertime, but also summer vacation time (a throwback to our earliest school days, no doubt). Whether it’s whiling away weeks at the cottage or a 10-night 10-city breakneck tour through Europe’s capitals, a getaway is inevitably on the books for these warm-weather months. With that in mind—and inspired by the results of a recent reader survey in which you told us that you want to travel more, and are interested in trying more global cuisine—we’re very excited to feature an amazing opportunity this issue. In partnership with the Hong Kong Tourism Board and the Tourism Authority of Thailand, we’re offering a contest in which two lucky winners will receive the trip of a lifetime. This contest highlights the countries’…

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14 tricks, tips and ideas we love this month

1 WHAT’S OLD IS NEW Canadian brand The Sleep Shirt takes it back—way back—when it comes to nightwear, drawing inspiration from 19th-century chemises. Despite the Victorian vision, the Vancouver-based company produces locally and ethically made modern cotton and linen nightshirts that are comfy as PJs, yet chic enough to wear as beach cover-ups. Short SLEEP SHIRT, $230, thesleepshirt.com. 2 EXTRA, EXTRA Instead of paper towel or a cloth, try pages from an old newspaper for cleaning glass surfaces like windows. They won’t leave lint behind. Newsprint also absorbs unpleasant odours—crumple up and stuff into food storage containers or shoes overnight to keep them smelling fresh. 3 ALL HAIL Though its origin story is debated, Canadians fly the flag for the Bloody Caesar, believing it was invented by a Calgary bartender in 1969. This year marks the…

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best new products

FEELIN’ FIZZY BUBLY SPARKLING WATER Let’s be real. Until recently, the selection of sparkling water was seriously lacking. Enter Bubly and its zero-calorie, sweetener-free seltzers, with fun flavour infusions like blackberry, mango, cherry and peach. And for the purists, classics like lemon and lime are available, too. FRESH FARE ACE BAKERY HERBES DE PROVENCE SCHIACCIATA Schiacciata (meaning “squashed” in Italian) is one of Tuscany’s tastiest baked treats. Enjoy this airy flatbread on its own or use it for a sandwich with prosciutto and provolone. Ace Bakery Herbes de Provence SCHIACCIATA, $4 per loaf, acebakery.com. BLUSH CRUSH NUDE BY NATURE CASHMERE PRESSED BLUSH This Australian beauty company hasn’t been in Canada for long, but its clean makeup lineup has already made its mark among Canuck consumers. The mineral powder-pressed blush, available in three shades, is a quick favourite thanks to…

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char siu barbecue chicken

ELLIOTT/JUDYINC.COM TESTED TILL PERFECT Canadian Living TEST KITCHEN TEST KITCHEN TIP To cook this chicken in the oven, bake on parchment paper-lined baking sheet at 375°F, turning once, brushing with remaining marinade, until crisp, 35 to 40 minutes. DID YOU KNOW? Char siu pork, with its flavourful red glaze, is a staple in Hong Kong cuisine and can be eaten alone, in a bun or with noodles or rice. CHINESE-STYLE BARBECUE CHICKEN PREP TIME 10 MINUTES TOTAL TIME 4½ HOURS MAKES 4 TO 6 SERVINGS 3 tbsp sodium-reduced soy sauce3 tbsp granulated sugar3 tbsp liquid honey2 tbsp Chinese cooking wine or dry sherry2 tbsp minced fresh ginger2 tbsp hoisin sauce3 cloves garlic, minced2 tsp sesame oil1½ tsp five-spice powder¼ tsp white pepper4 chicken legs, split¼ tsp toasted sesame seeds (optional) In small bowl, stir together soy sauce, sugar, honey, cooking wine,…

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thai mango & pomelo salad

ELLIOTT/JUDYINC.COM TESTED TILL PERFECT Canadian Living TEST KITCHEN THAI MANGO & POMELO SALAD WITH THAI DIPPING SAUCE PREP TIME 20 MINUTES TOTAL TIME 25 MINUTES MAKES 6 TO 8 SERVINGS Thai Dipping Sauce ⅓ cup lime juice3 Thai chilies, finely chopped2 tbsp finely chopped fresh cilantro1 Thai shallot, finely chopped1 clove garlic, minced1½ tbsp fish sauce1 tbsp granulated sugar4 Thai shallots, thinly sliced⅓ pomelo, peeled, pith removed and cut into sections2 cups green beans, thinly sliced on a diagonal1 cup matchstick carrots1 cup mint leaves, torn⅔ cup chopped roasted salted cashews3½ tbsp Thai Dipping Sauce2 firm mangoes, peeled and cut into thick matchsticks In small bowl, stir together lime juice, Thai chilies, cilantro, shallot, garlic, fish sauce and sugar until combined. In large bowl, toss together shallots, pomelo, beans, carrots, mint leaves, cashews and Thai Dipping Sauce until combined.…

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