The cookbook we're featuring this week is The Essential Cottage Cookbook by Andrea Buckett.
Jump to the recipes: dill-icious pickle dip , Grilled zucchini and mozzarella salad topped with pesto , and sweet potato glazed with honey-lime alongside poblano peppers and corn .
Over her more than two-decade-long career as a corporate chef, recipe creator, cooking teacher, and event planner, heading to the cabin was always Andrea Buckett Escaping occasionally, she spent her summers in Ingoldsby, Ontario, at her grandmother’s and great-aunt’s simple cabins—“think outhouses and no running water”—followed by her parents' somewhat more modern cabin nearby, where she continues to go even now.
It has two bedrooms, a compact kitchen, and a living room. It's quite tiny when you compare it to many of the so-called 'cottages' up there.
It took Buckett some time to conceive the notion of blending her professional cooking career with her retreats at her family’s cabin. This inspiration solidified over a weekend at her parents' cottage. She found herself alone beside Kashagawigamog Lake when everything came together, leading to her first book, The Essential Cottage Cookbook (published by Appetite by Random House in 2025). Haliburton Highlands In the place where many of her most joyful moments were set, the sections flowed effortlessly. She understood this was her story to tell.
“I thought I could put a unique spin on it, given the years that my family has spent up in Haliburton and Ingoldsby cottaging, and lend more of a personal view. I thought it would probably resonate with a lot of people — obviously, Canadians. Cottage, cabin, camp or whatever you call it seems to be a pretty Canadian experience,” says Buckett, laughing.
Buckett grew up in Toronto’s East York neighbourhood and considers herself lucky to have had the experiences she did at her family’s cottages. “Having that freedom of space and time to explore nature, and run around with my cousin in flip-flops and bathing suits with frog nets and just being outdoors, I think, has really shaped all the things I love to do today.”
It wasn't until Buckett began penning the book that she truly grasped how significantly cottage food experiences had shaped her fundamental recollections. The most potent memory revolved around the closing weekend, coinciding with Thanksgiving. All four cabins on the Ingoldsby estate buzzed with energy. Her aunts were busy preparing meals, and one of them consistently baked Buckett’s favorite cheese tea biscuits for her.
We would gather at this single cabin filled with uneven chairs and wobbly tables, where everything was absolute pandemonium. Yet reflecting on it now, it might just be among the happiest dinners we've shared. Naturally, being children meant we didn't have to prepare the food, which certainly made things easier. However, considering that everyone had to heat water manually to clean up after 25 individuals – including large roasting trays and saucepans – makes me wonder: would anyone attempt such an endeavor nowadays? Definitely not.
The Essential Cottage Cookbook captures a feeling of simplicity, seasonal freshness, and nostalgia. With over 100 recipes, it highlights top-quality ingredients sourced from local farms or farmer’s markets during their prime seasons, all prepared using straightforward methods and simple tools.
Despite some cottage owners having fully equipped kitchens, Buckett aimed for the book to accommodate various ways of escaping urban life.
For individuals preparing meals in poorly outfitted kitchens, she dedicates a segment to cottage hacks and multi-purpose utensils aimed at aiding improvisation. Whether it involves sharpening a blunt knife with the bare base edge of a ceramic mug or utilizing a potato masher for tasks like mixing punches or crushing avocados into guacamole, "At times, you must rely on yourself much like MacGyver does, figuring things out through creativity. This aspect can indeed be quite enjoyable."
Regardless of your location within the nation or what you refer to as your escape-from-everything retreat, cottage season aligns with a period of abundance. Whether it’s asparagus or berries, fresh produce is plentiful during this time.
Buckett enjoys stopping at neighborhood boutique shops to grab items like smoked salmon or pickled eggs, ideal for snacking or enhancing a charcuterie board. While cooking at her cabin might be straightforward, she elevates mealtime by using premium ingredients and attractive presentation.
She kicks off with a "Create and Carry" section in the cookbook, featuring dishes like smoked cheddar and caraway shortbread along with a Chelsea bun loaf. Guests can make an impression by showing up with locally made butter tarts or their own baked goods. Alternatively, they could bring her "halftime" ribs, which require minimal preparation once you're en route. Despite having no connection to sports, these ribs stand out for their efficiency; they cook in about half the time of regular ribs.
You can bring them up north and toss them right into the barbecue; they’ll be all set," explains Buckett. "This takes away some of the pressure when arriving on your first evening. Plus, with ravenous children or partners around, having something delicious ensures everybody ends the day content.
Buckett takes a relaxed approach to cooking at the cottage. Whether it’s a basket of peaches, a bag of freshly picked corn on the cob, a repurposed margarine container filled with foraged raspberries or tinned seafood, it’s about maximum enjoyment with minimal fuss.
“I’m very laid back. I also find that people give themselves permission not to have so many food rules, which is lovely because I worked as a chef for so many years, where there were so many food rules. So it’s nice that people can let go of that and enjoy the environment they’re in and also really enjoy their food.”
Buckett considers herself an "accidental chef." Her early exposure came through watching channels like the Food Network, magazines such as Martha Stewart Living, and programs including The Urban Peasant and Yan Can Cook. Although she enjoyed cooking immensely, Buckett did not consider pursuing a culinary path professionally until she took a part-time job at her aunt’s catering business during her studies in health sciences at Brock University. From day one, it became clear that she possessed innate skills for managing tasks efficiently and operating under pressure.
I adore the innovative aspect of working as a chef, and I excelled in that role. My spouse refers to me as the coordinator due to my knack for managing and synchronizing tasks effectively, which is crucial.
By the age of 24, Buckett began instructing culinary courses, initially at the LCBO and subsequently at Loblaws, where she eventually took charge of the cooking school and served as the executive sous-chef. She reflected, "It feels like quite an accomplishment; here I am, entirely self-taught. I've continuously learned throughout my journey and crafted myself a rather non-traditional yet successful career."
Over the span of over twenty years, Buckett has cemented her position as a television authority on food. Currently, she appears as a guest host on The Good Stuff. Mary Berg As an established writer, she looks forward to what the upcoming ten years will bring. "It feels as though this moment has been a long time in the making. For numerous years, I've seen myself as the underdog, but now at 50, 'it’s finally happening,' she exclaims."
DILL-ICIOUS PICKLE DIP
Makes: about 2 cups
4 1/2 oz (125 g) of cream cheese, softened to room temperature
1 cup sour cream
3/4 cup finely chopped dill pickles + additional for garnish
1/4 cup pickle brine
2 tablespoons of finely chopped fresh dill
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt
1 sprig of fresh dill, for decoration
Step 1
In a bowl, take a fork and crush the cream cheese until it becomes silky-smooth. Gradually whisk in half of the sour cream until you achieve an even consistency. Then fold in the rest of the sour cream along with the chopped pickles, pickle juice, finely diced dill, powdered onion, powdered garlic, and some salt.
Step 2
Cover and chill in the refrigerator for at least 30 minutes or overnight to allow the flavors to meld together.
Step 3
Top with extra pickles and a sprig of dill. Any leftovers can be stored in an airtight container in the refrigerator for up to three days.
Tip: If your food processor is small, combine all the ingredients excluding the dill pickles and fresh dill, then blend until smooth. After transferring the mixture to a bowl, fold in the pickles and dill.
GRILLED ZUCCHINI AND MOzzarella SALAD DRESSED IN Pesto
Serves: 4
3 zucchini, halved lengthwise
2 tsp oil
10 cherry tomatoes, halved
1/4 cup pesto
Salt and pepper
One 7 oz (200 g) ball of fresh mozzarella cheese, drained (see Tip)
4 radishes, thinly sliced
Freshly torn basil leaves, for garnishing
Step 1
Warm up a freshly cleaned grill to high temperature (425-450F/220-230C).
Step 2
To grill: Coat the zucchini slices with oil. Place them on the grill and cook for approximately 3 minutes on each side, or until they have noticeable char lines and remain slightly firm but cooked through. Avoid overcooking to prevent sogginess when cooled. Move the grilled zucchini onto a plate to let it chill down.
Step 3
Slice the chilled zucchini diagonally into slices that are about 1 inch thick. Should you not assemble the salad right away, place the sliced zucchini in an airtight container and store it in the refrigerator for up to two days.
Step 4
To serve: In a big bowl, mix together the zucchini, tomatoes, and pesto. Add some salt and pepper for seasoning, then gently stir until well combined. Transfer the salad onto a serving platter.
Step 5
Rip the cheese into bite-sized pieces and scatter on top of the vegetables. Garnish with the radishes and basil. Serve immediately.
Tip: Avoid using a block of mozzarella for this recipe. Instead, choose fresh mozzarella that is kept in water. This variety is notably softer and boasts a gentler, creamier taste.
Honey-Lime Grilled Sweet Potatoes with Poblano Peppers and Corn
Serves: 4-6
For the dressing:
1/4 cup of chopped red onion
1/4 cup lime juice
2 tbsp liquid honey
1/4 teaspoon of red pepper flakes (optional)
Pinch of salt
For the vegetables:
3 sweet potatoes, sliced into half-inch rounds
2 large poblano peppers
2 ears of corn, with husks and silk taken off
2 tbsp oil
Salt and pepper
Freshly chopped cilantro or basil, as a topping
Step 1
Heat up a clean grill to medium temperature (350-375F/177-190C).
Step 2
For the dressing: In a small mixing bowl, combine the onions, lime juice, honey, chili flakes (if using), and salt, stirring until the honey has fully blended. Let this mixture sit aside.
Step 3
For the vegetables: In a big bowl, mix together the sweet potatoes, entire poblano peppers, and corn. Drizzle with oil and toss until evenly coated. Sprinkle with salt and pepper for seasoning.
Step 4
To grill: Roast the sweet potatoes, poblanos, and corn simultaneously. For the poblanos and corn, frequently rotate them until each side gets slight grill markings and begins to soften, approximately 12 minutes. Once done, take out the poblano and corn and place them into a bowl. As for the sweet potatoes, occasionally flip them until their outer surface develops appealing charring yet avoids burning, ensuring they become tender enough to pierce effortlessly with a fork, which should take around 20 minutes. Move the potatoes onto a serving dish.
Step 5
To serve: Slice the poblano peppers in half along their lengths. Take out and dispose of the stems and seeds. Should the skins be sufficiently blackened, they can be peeled off, though this step isn’t crucial. Layer the pepper halves atop each other and then chop them into strips about 1/4 inch thick. Distribute these strips over the sweet potatoes.
Step 6
Stand each corn cob up on its end over a baking sheet and use a knife to cut off the kernels. Scatter the corn over the potatoes and peppers.
Step 7
Pour the dressing over the vegetables and top with cilantro. Any leftovers can be stored in an airtight container in the refrigerator for up to three days.
Cottage swap: If poblano peppers are unavailable, green bell peppers will suffice. Additionally, you can replace fresh corn with 1 1/2 cups of defrosted frozen corn. There’s no need to precook it; just mix it directly into the grilled sweet potatoes.
Excerpts of recipes and images taken from The Essential Cottage Cookbook By Andrea Buckett. Copyright © 2025 Andrea Buckett. Photography by Betty Shin Binon. Published by Appetite by Random House®, which is part of Penguin Random House Canada Limited. This material has been reproduced with permission from the publisher. All rights are reserved.
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