muhummara - it's a dip, Syrian in origin, made from roasted red peppers enriched with walnut paste and sweetened with pomegranate molasses

it's amazing on fresh bread

I put some on a pita for my seven-year-old and told him it was pizza, he devoured it and asked for more

Not quite discovered but I recently started making popcorn at home and it's so good!! Before I only ever had popcorn at the cinema (where I don't go often anyway), but as it turns out buying corn kernels and making it myself makes for a cheap and tasty snack. Less recently, I tried eel sushi and really liked it!! Shame I only know of one restaurant that does it though

Pretty basic, but I've been adding coconut milk to my curries and it's great because it gives it an extra richness as well as letting you add even more chilies!!

It raises the price per bowl a bit, but I think it's worth it to make it a little more special.

Hummus in general but specifically: jalapeño hummus.

Turns out it's delicious. I've been eating it with carrots, chips, and on sandwiches.

EDIT: OMFG PICKLE HUMMUS TOO, APPARENTLY. SO GOOD

Banh Mi (with crispy pork, and lots of chilli and pate).

Been trying to eat less meat since some times and came across two discoveries that stuck with me : kebab sandwiches with falafel instead of meat, and red beans 'steaks' (mashed beans with a bit of flour, onions, seasoning, fried in a pan) that are amazing alone or in burgers. Also thx for the question/thread, it's very nice to see everyone slice of life

Kahi https://www.196flavors.com/iraq-kahi/

There's a place by me that serves this and Turkish coffee.

Pumpkin sausage from the local farm. I'm usually not a sossidge fan, but darn, those are nice.

Fermented squash. I ferment a lot of produce I get from my garden, even stuff I could eat fresh. But squash is first tier.

It's quite mundane, as it's a very common ingredient, but I suppose I accidentally discovered New uses in my own cooking life.

I was frying some leftover noodles and I accidentally spilled corn meal in the pan and I just stirred it all in and cooked it anyways. Well holy fuck.

Started adding it in to mashed potatoes and other things, it's so versatile and mildly sweet.

Tomato and dry roasted peanuts 🤌

Branson Pickle spread. Ordered a toaster at a pub in London, and the guy put a little in a cup on the side. It was so good on the sandwich. Never would’ve tried that!

Lazy Dog restaurant serves candied bacon and a PBJ burger, both of which are incredible.

Gumbo. I'd never tried it since I'm not a fan of seafood dishes, but I stumbled upon Isaac Toups' chicken and sausage gumbo recipe and it's borderline life-changing.

One of the best things to ever come out of my kitchen.

Dates. I prefer fresh, but pitted and dried are still delicious.

Poke bowls!

Pide - a baked Turkish flat bread with various toppings, from scratch at home. Follow the step-by-step instructions and video for the dough and three topping variations: cheese, spinach, and spiced lamb.

More food porn in the DDG search results I pulled the image from: https://duckduckgo.com/?q=pide&ia=images&iax=images

For a given value of recent, it's between three things.

Black garlic, vegemite and marmite.

Black garlic is candy with depth. Sweet, savory, and a mild pungency that nothing else has. It's also a great ingredient, but stands as its own delightful edible.

Vegemite is basically a salt and umami bomb. It's best used as a spread, imo, but can be added to soups, stews, or other dishes that can use a little boost with only the smallest of additions.

Marmite is similar to vegemite, but has a bit more versatility, imo. It's also more of a syrupy consistency compared to the paste of vegemite. The flavor profile is different though, with marmite having a malty undertone and being slightly earthier. But it can generally be added to marinades and sauces in a way that vegemite isn't as good at.

The key with the 'mites is moderation. As ingredients, you might add at most a whole teaspoon to a pot of soup. And that's going to be a heavy addition. As a spread, you want the thinnest possible layer on the bread because both are salty and potent. But, you can layer on a little of either, with some butter, on toast and it is amazing, just like that.

Black garlic, I have trouble using as an ingredient because it's just so damn good by itself. But it can go anywhere garlic goes. Either by itself, or with normal garlic. But I prefer it along the lines of how people use truffles, and typically on dishes where it's going to have plenty of room to come though. It's expensive enough compared to regular garlic that you don't want to waste it in a giant pot of marinara where it'll get drowned out.

Two things: satekroket in Amsterdam, from FEBO (I'm addicted to them whenever I go), and cottage pie I've been making from scratch.

Proper Belgian waffles. I have seen two US supermarkets selling proper Liege waffles that you can take home and microwave yourself, and they taste phenomenal

I hope the ones properly made in Liege would be even better, but yeah the supermarket version is still good

Jajangmyeon. Saucy lil bowl of flavor

Noodles with a chopped burger patty, onions fried in the burger grease, and a bit of barbecue sauce.

It was mostly a leftover Mashup, but if i could have it again I would.

Lately I have been making muesli a lot, which I only re-discovered recently.

I also only this year started to appreciate tart cherries which I enjoy mostly dried (unsweetened.)