href="206707.story">  face="arial, helvetica" size=1>CBS |
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href="206707.story">Couscous And Shrimp Of Course
Chef Michael Otsuka grills shrimp, served with couscous, along with a green bean salad with summer tomatoes, for the Saturday Early Show's cooking segment.
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href="48814.story">  face="arial, helvetica" size=1>CBS |
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href="48814.story">Grill The Perfect Steak
Kick off the outdoor grilling season with these tips chef Tony Tammero gave CBS News on how to buy and grill the perfect steak. Plus watch The Early Show's Bobby Flay make burgers of turkey and tuna.
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href="196659.story">  face="arial, helvetica" size=1>CBS |
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href="196659.story">Tangy Delights
Lemons, grapefruit, limes and oranges are just a few of the citrus fruits that add refreshing zest to cuisine. Chef Bobby Flay stirred up Southwestern ceviche and seared tuna with blood orange-fennel glaze and relish.
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href="196686.story">  face="arial, helvetica" size=1>CBS |
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href="19668.story">Feast On Crab
When buying soft-shell crabs, Bobby Flay says pick ones with a fresh, light scent of the sea. He served up several recipes relying on these sea creatures for The Early Show.
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href="196693.story">  face="arial, helvetica" size=1>CBS |
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href="196693.story">Tapas And Then Some
Looking for some appetizers to feed your guests' hunger cravings no matter what time they arrive at the fiesta? Try Chef Bobby Flay's Spanish style tapas.
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href="196694.story">  face="arial, helvetica" size=1>CBS |
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href="196694.story"> Texas Cowboy Cooking
Tom Perini, author of Texas Cowboy Cooking, shared some recipes for those with a hankering for ranch cuisine, including chuck wagon beef salad with hot bacon dressing.
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href="60363.story">  face="arial, helvetica" size=1>CBS |
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href="60363.story"> Cooking With Chipotle Chile
href="14164.story">  face="arial, helvetica" size=1>CBS |
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href="14164.story">Horseradish-Baked Salmon
Tired of preparing salmon the same way? Chef Marcus Samuelsson of Aquavit rustled up an asparagus-sprout salad to accompany his horseradish-baked salmon with carrot-ginger broth and mussels.
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href="6591.story">  face="arial, helvetica" size=1>CBS |
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href="6591.story">A Savory Taste Of Provence
Chef James Laird of Serenade assembled Fleur de Provence (provencal vegetables), with a black olive vinaigrette, to accompany Maine salmon paillard with sweet corn sauce and a summer vegetable sauté. For dessert: baked peaches with caramel sauce.
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href="159759.story">Pan-Roasted Shrimp
Chef Erik Blauberg prepared pan-roasted shrimp with a warm salad of spicy black beans and balsamic vinegar for The Saturday Early Show's chef series.
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href="70083.story">Paella Crowd-Pleaser
Chef Rick Moonen of Oceana crafted paella for The Saturday Early Show with chicken, mussels and chorizo.
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href="14129.story">Cod Crowned With Spices
Cod can be rather bland if not dressed up a bit. Matthew Kenney of
Matthew served up fennel salad with clementine and mint and spice-crusted cod with tomatoes, black olives and basil.
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