If you've dabbled in making jams or other preserved foods, then you probably are familiar with Marisa McClellan and her popular website, Food in Jars. She's a food writer and cooking teacher and the author of three books on canning, including the 2012 best-seller "Food in Jars."
Her new cookbook, "The Food in Jars Kitchen," was inspired by a frequent question from her readers _ about what to do with all those preserves. From pulled chicken with apple butter and cider vinegar to a sauerkraut frittata, McClellan offers appealing ideas for using what you've stashed in your pantry.
McClellan describes this marinade as being "built on the bones" of a recipe she learned from family friends Maria and Raphael Baker. She says they made a similar marinade by the gallon and used it as a salad dressing, vegetable marinade and sandwich spread at a small chain of restaurants they ran in California and Oregon in the 1980s and '90s.
"I use it mostly as a marinade for chicken thighs and zucchini that are destined for the grill, but it is also a favorite for dressing chopped salads," she says in the recipe's introduction.
