Snacking Dinners

”[The] salami and white bean toast is an instant addition to my lazy-dinner repertoire, even though it doesn’t taste lazy at all, and I eagerly await the opportunity to make Freedman’s pimento cheese and tomato finger sandwiches during peak tomato season…Freedman’s recipes feel like a really fresh update to what some might call “girl dinner” – instead of subsisting on multiple handfuls of popcorn, you can now reach for an upgrade.”–Amy McCarthy, Eater

“As a parent to growing teens, I struggle with dinner ideas that meet my kids’ expanding palates, evolving appetites, and wild schedules–all while feeding myself well, too! With creative recipes in a variety of “snacking styles” and its gorgeous photographs, Snacking Dinners has my family saying: “Let’s make THAT for dinner!”–Sarah Powers, co-host of The Mom Hour podcast and co-author of The Mother’s Gratitude Journal: An Easy Guide to Capturing Everyday Joys and Milestone Moments

“As someone who prefers expanded snacks for dinner, this book is exactly what I want to eat. Mix Match Potato Bites? Yes, please. Burrata with Fruit, Pesto, and Crostini? Sign me up! I want to live in these pages full of colorful produce and gorgeous tablescapes. Can’t wait to cook my way through this book!”–Erin Gleeson, artist and NYT bestselling author of The Forest Feast

“Finally, permission to snack for dinner! And why not? As Georgia Freedman proves, dinners assembled from favorite nibbles are fun, versatile, satisfying, and best of all, easy. Here is a cookbook tailor-made for people with busy lives who also love good food. Sign me up!”–Emma Christensen, Simply Recipes and The Spruce Eats

“Snacking Dinners is brilliant! Freedman brings the joy of a quick and simple dinner to the next level. The book is filled with delicious recipes and is truly a must-have in every kitchen.”–Elizabeth Poett, host of Ranch to Table and author of The Ranch Table

“This book is both a validation of the cravings and whims that hit when we get the chance to eat exactly what we want (without worrying about anyone else), and a gold mine of simple, inspiring new ones. In Georgia’s reimagining and liberation of the quick and easy dinner, yes, a cheese plate can be a joyful, satisfying meal, but so too can glammed up tater tots, spicy hummus, or an entire tray of bruschetta.”–Kristen Miglore, author of Genius Recipes, Genius Desserts, and Simply Genius

“This tidy book is filled to the brim with recipe ideas like Okonomiyaki Tater Tots, Sweet Potato Chip “Salad,” and a vibrant antipasti board. They prove that minimal can still mean thoughtful, delicious, and beautiful.” –Carly Westerfield, Bon Appétit

Georgia Freedman is a California-based recipe developer, journalist, and editor and the author of Cooking South of the Clouds—Recipes and Stories from China’s Yunnan Province as well as the co-author of The Ranch Table and There’s Always Room for Chocolate. Formerly the managing editor of Saveur, Georgia has also worked as a freelance editor at a variety of national and regional publications and edited more than a dozen cooking and lifestyle books.