Food costs are up. Here’s how Charlotte chefs recommend you trim your holiday spending
Jonathan Shuler, the executive chef at Dilworth Tasting room, said: “My biggest thing is just cooking fresh ingredients. Learning how to make things on your own is always going to be the winner. “ Other tips from Jonathan include: Be flexible. “When you kind of strip away the idea that things have to be one certain way,” it frees you up to make swaps. For example, he usually does candied pecans on pumpkin cheesecake, but suggests that you could do candied peanuts spiced with
