More from The Early Show: Recipes

Steaks master makes skirt steak on a shoestring

Todd Miller, top chef of Gotham Steak at Fontainebleau Miami Beach, also makes salad and -- Peanut Butter & Jelly Sundae
Whip up an Italian comfort food feast for $40

"Top Chef All-Stars" runner-up makes a tasty meal for four - including short ribs and dessert - on a shoestring budget
Chef on a Shoestring: Real Southern Cooking

Chef Bobby Deen, co-host of the Food Network's "Road Tasted," cooks up deviled eggs, pulled chicken BBQ sandwiches and light lemon bars on a shoestring budget.

Play Video
Paula Deen son cooks super meal on a shoestring

Bobby Deen carrying on family tradition along with his brother; Makes Pulled BBQ Chicken Sandwiches, Deviled Eggs, dessert
"Chopped" judge preps fish on a budget

Veteran chef Geoffrey Zakarian specializes in modern American cuisine at his Lambs Club eatery in N.Y.C.
Super Oktoberfest fare on a shoestring

Owner and head chef of famous German eatery in NYC tries to prep traditional German meal of mere $40 budget
Labor Day weekend grilling feast, on a budget

Chef Franklin Becker's unique spread has grilled chicken, Israeli salad with grilled shrimp, and milk chocolate creme brulee
Funky, fabulous fusion cuisine on a shoestring

"Hell's Kitchen" chef Jason Santos' food has been called "Julia Child meets Willy Wonka"; Preps late summer meal on a budget
"Top Chef" fan fave's Italian fare on a budget

Fabio Vivian seeks to prep cheese souffl?, steak and - chocolate bacon muffins - for less than $40
Celeb chef's Indian-inspired meal on a budget

Floyd Cardoz, recent winner of "Top Chef Masters," preps rosemary chicken thighs with grilled vegetables, more
Chef on a Shoestring: Fresh Summer Meal

Brad Farmerie, executive chef at New York's "Public," cooks up a fresh summer meal including watermelon and feta salad; mussels with white wine; and, Pavlova with grilled peaches.

Play Video
Festive summer meal, on a shoestring

N.Y. chef Brad Farmerie preps steamed mussels, more; NYT says he always "swings for the fences"
Nose-to-tail cooking uses every part of pig

The hottest new restaurant trend in the U.S. is nose-to-tail cooking -- chefs doing their own butchering and cooking/serving nearly every part of the animal. CBS News national correspondent Dean Reynolds reports.

Play Video
Going "whole hog" with Chef Michael Anthony

Chris Wragge gets a lesson in using all the parts of an animal and why it's important from Michael Anthony, Executive Chef at New York City's Grammercy Tavern.

Play Video
Corn relish, beans, ribs and berry cobbler

Rebecca Jarvis works with Executive Chef of Hill Country Barbecue, Elizabeth Karmel, to make red pepper corn relish, creamy green beans, sweet and spicy ribs, and brown sugar berry cobbler.

Play Video

prev
Next

8 / 89

Most Popular

01

Amy's Baking Company: Post-meltdown PR campaign 22949 views
02

Calif. dollars add to growing Powerball jackpot 19756 views
03

Report: Dogs removed from kidnap suspect Castro's home 16900 views
04

Flesh-eating disease victim gets bionic hands 9441 views
05

Officials on Benghazi: "We made mistakes, but without malice" 9379 views

Scroll Left Scroll Right

play Video
Are you my mom? Orphaned pig adopted by mother cat
play Video
Watch: Deer crashes through windshield of bus
play Video
Dead Giveaway: Ohio hero Charles Ramsey gets "songified"
play Video
3D-printed gun plans scrubbed from Internet

Most Shared

Scroll Left Scroll Right

16 Photos
Weddings around the world
17 Photos
Tornadoes rip through northern Texas
22 Photos
Cannes Film Festival 2013
20 Photos
Iconic coaster removed from N.J. waters
27 Photos
David Beckham's long, multifaceted career

Most Discussed