We issued this challenge to eight great chefs: put your money where your mouth is! Their delicious, budget-conscious recipes -- all under $3 per serving -- and clever money-saving tips will change the way you cook.

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Jonathon Sawyer's Pork Saltimbocca with Spring Vegetable Salad

"Parmesan rinds have lots of uses. I save them in my freezer and use them to thicken risotto, and you can dice and microwave them to turn them into croutons, like in this recipe." -- Jonathon Sawyer, chef of the Greenhouse Tavern, Trentina and Noodlecat in Cleveland

Jonathon Sawyer's Pork Saltimbocca with Spring Vegetable Salad

Josef Centeno's Shrimp & "Grits" with Red-Eye Gravy

"Don't toss your leftover brewed coffee! Use it to deepen the flavor of rich sauces." -- Josef Centeno, chef-owner of Bar Am? and Baco Mercat in Los Angeles

Josef Centeno's Shrimp &

Tyler Kord's BLP (Bacon, Lettuce & Pineapple) Sandwich

"All fat is good fat, so hang on to that flavor-packed grease and the fat that renders out of your roasted chicken and use it instead of oil." -- Tyler Kord, chef-owner of No. 7 restaurants, NYC, and author of the upcoming A Super Upsetting Cookbook About Sandwiches

Tyler Kord's BLP (Bacon, Lettuce & Pineapple) Sandwich

Amanda Freitag's Italian Sausage Chili

"Dried or canned, beans are a frugal way to enrich any meal. Add them to salads, soups or vegetable ragouts or just serve them on their own with your favorite seasonings." -- Amanda Freitag, NYC-based chef, cohost of American Diner Revival and a judge on Chopped

Amanda Freitag's Italian Sausage Chili

Rick Bayless' Greens & Beans Tacos

"Canned chipotle chiles are my ace in the hole when I cook at home. They add smoke and heat to just about anything. And it's easy and economical to stock up. You can find them in almost any supermarket for a buck or two." -- Rick Bayless, chef, restaurateur, cookbook author and host of Mexico -- One Plate at a Time

Rick Bayless' Greens & Beans Tacos

Richard Blais' Lemon Curd Roast Chicken & Carrots

"Check the global aisles of your grocery store, where you can usually find pantry items like spices, dried herbs and vinegars at lower prices." -- Richard Blais, chef, restaurateur and Top Chef All-Stars winner

Richard Blais' Lemon Curd Roast Chicken & Carrots

Missy Robbins' Linguine with Anchovies & Caramelized Cauliflower

"Anchovy paste is a great, inexpensive ingredient that adds a ton of flavor. You can throw it in dishes for extra complexity without added chopping or prep time." -- Missy Robbins, chef-owner of Lilia restaurant, NYC

Missy Robbins' Linguine with Anchovies & Caramelized Cauliflower

Amanda Cohen's Grilled Tofu & Onion Salad with Sesame-Lime Vinaigrette

"If you have any leftover parsley or basil-- or any other green herbs! -- puree them in your blender, then freeze the mixture in an ice cube tray. Toss the herb cubes into pasta or rice for extra flavor." -- Amanda Cohen, chef-owner of Dirt Candy in NYC and coauthor of Dirt Candy: A Cookbook

Amanda Cohen's Grilled Tofu & Onion Salad with Sesame-Lime Vinaigrette