Growing up in west Texas, food writer and author Joe Yonan loved to cook. He remembers the first meal he whipped up — chicken fried steak, a Texas favorite. He eventually became a newspaper reporter, but when the daily grind got to him, he decided to focus on food. Yonan is the influential food and dining editor at the Washington Post as well as the author of four cookbooks. His latest book is "Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein." He joined "CBS This Morning" on Saturday to share some of his recipes.
