Overstuffed Twice-Baked Potatoes
These twice-baked potatoes are so large and filling that some of Emeril Lagasse's customers order them as an entree. The reason Lagasse calls them overstuffed is that he adds an extra baked potato to the stuffing mixture, but if these seem too large for you, then bake and mash only four (instead of the five used here), or use smaller potatoes.
Mini Burgers & Crispy Onion Rings
These little burgers, listed as a side dish at Stand, are about half the size of the restaurant's standard ones. Like their larger counterparts, the mini burgers are extra juicy because they're made with a mixture of meats, including ground chuck and short rib. The accompanying onion rings are unbelievably crispy, thanks to the club soda in the batter.
Chef Courtney McBroom uses American cheese, Manchego and sharp cheddar to create the ultimate Tex-Mex dip.
Sloppy Joe Dip
Like all the food at this aptly named San Francisco restaurant (iceberg lettuce with bacon and ranch dressing, Niman Ranch meat loaf with mashed potatoes), this hearty dip is an homage to an all-American classic, served with house-made tortilla chips in place of the usual bun.
It doesn't get much better than this combination: crispy, salty bacon and slightly smoky guacamole.
Curry Fried Chicken Wings
Panko and cornstarch give these juicy chicken wings an irresistibly crisp coating, while curry powder provides a flavor boost. The brilliant idea to include curry in the marinade came from Bryant Ng's wife, Kim.
Pop-Open Clams with Horseradish-Tabasco Sauce
Shrimp and Lemon Skewers with Feta-Dill Sauce
Squeeze the charred lemons over the shrimp before serving for a tangy, smoky hit of flavor. You may want to make extra feta sauce to have with lean lamb steaks or chicken skewers.