Taco Bell may have axed Cheesy Fiesta Potatoes from their menu, but that doesn't mean you can't enjoy our copycat version at home.

The best salads are the ones that have a lot going on, and our Lentil Salad With Fried Halloumi definitely fits the bill. Crunchy, kale joins forces with salty fried cheese, sweet heirloom tomatoes, and hearty lentils round out this salad so well it feels like a full meal. Black and green lentils hold their shape better than the red and yellow variety, so we recommend using those. If you can’t find halloumi, provolone also fries well. This salad tastes even better the next day, when the flavors have had more time to meld together. Serve it with sliced chicken to make it even heartier.

The tasty trick to this granola is using tender mashed sweet potato as a binder, which gives the snack a natural sweetness and an appealing fall flavor. A good hit of maple syrup and plenty of fall spices make this the perfect granola for autumn. It’s great by the handful as a snack, or sprinkled on top of yogurt for a balanced breakfast. You can use whatever type of nuts you prefer, just make sure they’re not already toasted or they’ll burn before the granola is finished baking up to golden, toasty perfection.

Our Miso Butter Onions evoke the flavors you love from French onion soup, minus the soup and add a boost of umami. The rich, thick sauce compliments the baked onions fantastically, while the sweetness from the Vidalia onions, saltiness from the miso butter, and the savory notes from the buillion combine to make the ultimate side dish. For a vegetarian version, just switch out the buillion for a plant-based version. You can also use dried buillion cubes instead of Better Than Buillion as well. If you can’t find the right size onion, simply peel off the outermost layers of a larger onion until it’s the right size. If you don’t use sweet onions, you’re not gonna get the same effect, so don’t skip out on those. These pair perfectly with a salad, a wedge of soft brie-like cheese as an appetizer, or as a side to a steak or pork chop.

  The sweet, clean flavor of crab shines in this recipe for Classic Crab Cakes. This light but filling seafood staple mainly relies on ingredients that are already in your fridge and pantry and comes together in less than half an hour. We've also included a salmon variation if you're not in the mood for crab. 

You know that pasta salad from childhood (you know the one—rotini, canned olives, underripe grape tomatoes, cubed cheese)? It showed up at cookouts, sleepovers and every occasion in between, and it holds a special place in hearts a plenty—or at least it does around our office. So, we made a few swaps to create a fully grown uptake that still hits all the nostalgic notes we crave. Think a more sophisticated nood (we went orecchiette, but you can go with whatever you like!), buttery Castelvatrano olives (i.e. the best olives), juicy-sweet heirloom cherry tomatoes for dynamic color, hunks of savory salami, rich and creamy mozzarella pearls, radishes for fresh crunch, and an easy, from-scratch Italian dressing. Sure, it may require a trip to the grocery store’s olive bar, but trust us, it’s so worth it.