Linda and Martha Greenlaw’s glossy new “Maine Summers Cookbook” (Viking Studio) adds to the growing number of cookbooks securing Maine’s place on any culinary map.

Renowned swordfish boat captain, fisherman and author Linda has once again partnered with her mother, Martha, on this venture. Their best-selling “Recipes from a Very Small Island” (2005) was deemed a “must-have cookbook” by Time magazine.

This book centers around the food and social rituals on rugged Isle au Haut, and although the title emphasizes the summer season, many of the recipes are perfectly appropriate for year-round cooking.

Martha Greenlaw, who grew up on a farm in Winslow, draws on her copious recipe files, many from other island cooks and a lifetime of cooking for family and friends.

Linda, who is as adventurous in the kitchen as she is captaining a boat, takes ideas from friends and from her avid reading of food magazines and cooking websites.

Photographs of Isle au Haut’s spectacular scenery add dimension to the book, and Linda’s longer essays on subjects such as “grubbing up” before a long fishing trip and a hilarious recounting of the island’s first pig roast make for a great read.


This is one of Martha’s recipes, named for Brenda, an island friend. It’s a classic crab dip. Serves eight to 10.

12 ounces cream cheese (one and a half 8-ounce packages), softened

2 tablespoons finely chopped onion

1 teaspoon prepared horseradish

1 pound fresh crabmeat

2 tablespoons milk

1/8 teaspoon freshly ground black pepper


Water crackers

Preheat the oven to 350 degrees.

In a large bowl, combine cream cheese, onion, horseradish, crab, milk and pepper, and mix thoroughly. Spoon into a buttered 8-inch baking dish and sprinkle with paprika. Bake for about 15 minutes, until thoroughly heated.

Serve with crackers.


Here’s a recipe from Linda, which she says makes a great potluck dish. She took it to a Western-themed party, and it was a huge hit. Any leftovers are great on a bulky roll topped with coleslaw.

Serves eight.

3 pounds boneless, skinless chicken breasts and/or thighs

2 large sweet onions, such as Vidalias, sliced 1/2-inch thick

1 cup chicken broth

1 cup ketchup

1/3 cup firmly packed light brown sugar

4 garlic cloves, minced

1/2 cup cider vinegar

1/8 teaspoon Cholula or other hot sauce

1/2 cup cola

Preheat the oven to 275 degrees. Place the chicken and onions in a large Dutch oven. In a saucepan combine broth, ketchup, brown sugar, garlic, vinegar, hot sauce and cola, and cook over medium heat until sugar is dissolved, about 5 minutes. Pour over the chicken mixture.

Cover pot and bake in the preheated oven for 6 hours or until chicken is falling apart. Pull chicken into shreds using two forks.

Brooke Dojny is author or co-author of more than a dozen cookbooks, most recently “The New England Clam Shack Cookbook” (Storey, 2008).