Martha Greenlaw

Seafood Newburg
Rating: Unrated
2
Newburg, with its sherry-spiked cream sauce, seems like a throwback to the Eisenhower administration, but this ultrarich dish is the one that everyone begs for at the Inn at Isle au Haut.Plus: More Seafood Recipes and Tips
Advertisement
This lemony, crunchy, celery-studded salad is a Greenlaw family picnic staple. The best thing about it? There's no mayonnaise to mask the lobster's natural sweetness. Amazing Seafood Recipes
Mama's Blueberry Buckle
Rating: Unrated
2
Martha Greenlaw learned to make this delicious, coffee cake–like dessert with a streusel topping from her mother, Inez Glidden. Inez always served the cake with whipped cream (because she lived on a dairy farm, she had the freshest cream imaginable). "Sometimes the cake buckles, and the top is full of sinks and holes," Martha says. "But put whipped cream on it and it looks perfect."Plus: More Dessert Recipes and Tips
This rich clam-and-sausage-packed recipe comes from the late Dick Ames, a friend of Martha Greenlaw's who adored cooking. "He was a big man," Martha says. "You know he loved his food." Dick preferred using large, tough quahogs, though you can substitute any chowder clam. "Quahogs have an amazing flavor," Martha says, "but they're only good if they're cut up. You can't steam them and eat them."Plus: More Seafood Recipes and Tips