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Low-Cost Luscious Recipes

Slide 8 of 10

Malabar Spice-Crusted Hanger Steaks with Gingered Carrot Puree

With lesser-known cuts of beef, like hanger steaks, the cost is less but the technique really matters. Bruce Sherman, chef at Chicago’s North Pond and an F&W Best New Chef 2003, spent more than three years living in India. He uses spices from the Malabar Coast, a region in the southwestern part of the country, to form the crispy crust for his hanger steaks.

More cost-cutting secrets from star chefs.

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