Snacks for Dinner by Lukas Volger

$32.50

1 in stock

Snacks for Dinner by Lukas Volger transforms carefree noshing into nourishing meals with recipes to inspire your own make-from-scratch snack spreads that are not only quick to make but also deeply satisfying.

1 in stock

Save 10% when you buy six or more bottles (mix and match) 

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About Snacks for Dinner by Lukas Volger

Snacks for Dinner by Lukas Volger transforms carefree noshing into nourishing meals with recipes to inspire your own make-from-scratch snack spreads that are not only quick to make but also deeply satisfying. The perfect snack-y dinner revolves around 7 main components:

  • Crispy-Crunchy: Savory Bites
  • Tangy-Juicy: Pickles & Marinades
  • Scooped and Smeared: Dips & Spreads
  • Centerpiece-ish: A Little Heartier
  • Small but Mighty: Spoon Salads & Soup Shots
  • Vessels: Crackers, Breads, & Chips
  • Sips-Sweets: Drinks & Desserts

Volger shows how these flavorful components can be mixed and matched to create a palate-pleasing meal. Following Volger’s guidance, you may start out with a few Smoky Glazed Pistachios for crunch and add some zesty Orange & Mustard Marinated Asparagus with a side of Honey Pickled Shallots. Craving something creamy? Try a Toasted Walnut and Feta Dip or Gingery Green Tahini with homemade Nut & Seed Crackers or crudités. The possibilities are endless. Best of all, many of these bites can be made ahead and stored in the fridge or pantry for easy assembly.

With Volger’s simple, wholesome, recipes and pairing guidance, snacks for dinner is no longer shameful—but a healthy, fun, and respectable choice.

About the Author

“I’m a veteran cookbook author, culinary content creator, recipe developer, and food stylist. My work — which primarily focuses on weeknight-friendly, and whole foods-oriented vegetarian cooking — has been featured in the New York Times, Bon Appetit, The Washington Post, The Wall Street Journal, O Magazine, on Splendid Table, and elsewhere.”

“Previously, I co-founded and served as the editorial director of Jarry, which earned a James Beard Award for John Birdsall’s feature story Straight-Up Passing, and I created Made by Lukas, a Brooklyn-based line of premium veggie burgers. I also have front- and back-of-house restaurant experience, as well as working as a food stylist and camera talent for commercial and editorial video and photo shoots.”

“I recently started a newsletter called Family Friend, which features a new vegetable-centric recipe every week.”

Pairing Ideas
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