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.

Affectionately named, these thick, loaded peanut butter cookies are kind of like kitchen sink cookies, only better. Why? Because they’re packed with Oreo cookies, Reese’s cups, and white chocolate, obviously. These are the cookies you make after a garbage day (or week), because you’ll feel exponentially better off after biting into a warm one fresh from the oven. Pro-tip: Sharing your batch of Garbage Disposal Cookies with a neighbor or friend is guaranteed to make you feel even better.

Right out of the oven, our Pesto Smashed Potatoes are heavenly. They’re crispy and salty on the outside, and creamy on the inside, and the bright, green pesto takes these golden brown potatoes to a whole new level. They may look fussy, but they’re really quite simple and so worth it. If you don’t want to make your own pesto, just use your favorite store-bought brand. Don’t worry if the potatoes break up a little in the oven—those tiny, crispy pieces are starchy, salty gold. Serve them with grilled or roasted chicken or fish, or any protein of your choice.

Feel free to mix and match ingredients in these healthy and delicious breakfast burritos. You can use all of the listed mix-ins, or keep it simple with just beans, cheese, and eggs. If you go the simpler route, feel free to cook extra scrambled eggs to really bulk up your burrito. They may take a little prep work on the front end, but these highly adaptable, make-ahead freezer burritos will pay back in dividends when you’re running out of time, groceries, or both. That said, if you want to save a few minutes on the prep time, you can substitute canned refried beans in for the Half-Homemade Refried Beans. 

  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.