Whats a delicious food you've disovered recently?

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
- I have a book with a recipe for that that ive been meaning to try for about a year now
- I love Muhummara paired up with lebanese Ka'ak (spelling?) It is one of my favorite combinations.

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
- Just a few seconds before the kernels start popping, one adds one spoon of butter and it is the tastiest thing.
  
  Unfortunately I don't like butter, but I'll keep that in mind for my brother who does like it!
  
  Any other popcorn tricks?

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
- Best sandwich ever is hummus, grated carrot and sultana. Fucking lovely

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.
- Also a calorie bomb, unfortunately. It goes in my Thai green curry and I wish I could have it more often 😩
  Coconut milk is also one of those things where brand name makes a huge difference.

OK, this one is going to be tough to explain. I'll start with pictures:

These are two variants of 陈年八仙果 (chén nián bā xiān guǒ or "Aged Eight Immortals Fruit"). Basically you hollow out a pomelo, fill it with a mixture of plum pulp, tangerine peel, assorted spices (including licorice), and salt. Then you dry it until it's dense. You cut it up into those wedges you see above and ... well ... you eat it.
Or you make tea with it.
Or you chop it up finely and use it to flavour meat dishes.
But mostly you just eat it as a snack.

Hot sauce and spicy foods in general. When I was younger I couldn't handle the heat, but now I'm trying hot sauce on all sorts of things.

Banh Mi (with crispy pork, and lots of chilli and pate).
- Try banh mi with an order of pho to dip it in. ;)

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
- I'm also on a less-meat kick. The bean patties sound good. We've tried all of the frozen bean burgers but they're always bland and full of preservatives.
  
  I didnt try frozen ones so i cant really compare, but i guess handmade helps at least on the preservatives part. Tip : adding soy sauce if you like it can both replace salt and give kind of a meat taste.

been fermenting everything! Juice, onions, cucumbers, peppers, ginger. Make it fizz baby!
- That sounds dope. Where did you look for information on this? I've gotten into fermented foods more recently in my life and I love them.
  
  Forums and blogs mostly; at the end of the day there's a lot of similarity between fermenting and brewing and they are both really basic. If you use a search engine good keywords for alcohol are 'hooch' and 'pruno' and for vegetables 'lacto ferment' and then add in whatever you are trying to ferment and you'll usually find lots of other people who have been doing it and love sharing their techniques.
  My favorite right now is the Ginger Bug because i can't quite seem to get it right and carbonate tea with it and that makes it interesting as the rest were very simple.

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

Tomato and dry roasted peanuts 🤌

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.
- Gumbo without seafood is usually called jambalaya, although I might be deeply offending someone with such a flippant remark.
  Jambalaya is so good, and it's a great way to use up a bunch of leftover or home-frozen veg.
  
  Toups said calling it gumbo is a north/south Louisiana thing, but hell if I know.
  He also said to use good sausage, and if you don't live somewhere where you can get good sausage, move. Solid life advice.

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

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!
- Ooooh I love cheese toasties so I may well do this thanks

Poke bowls!
- What's a poke bowl?;
  
  There are different kinds but basically raw salmon/tuna, rice, maybe fruit, cucumber, lettuce, a sauce. It sounds really gross and weird but it's somehow delicious (if you like sushi).

Kahi https://www.196flavors.com/iraq-kahi/
There's a place by me that serves this and Turkish coffee.

Two things: satekroket in Amsterdam, from FEBO (I'm addicted to them whenever I go), and cottage pie I've been making from scratch.
- You can't say that and not share your recipe! Let us savour it as well
  
  I used the BBC Good Foods recipe for a cottage pie, however I thinly sliced the onions so they cook slower and sweat differently with the carrots and celery.
  \ People also told me the red wine doesn't matter, however I chose some rather fruity and full bodied wines with the sauce/gravy - I think this really made a difference and the flavours really pop. I tried weaker red wines and they just don't bring out the flavour in the same way.

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

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

Garlic (and other veggie) confit, using said confit as an ingredient in homemeade tapenade.
Also made a Bordelaise for the first time ever. I love learning new foods.

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
- The original Chinese Zhajiangmian is much better IMO.

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.
- You should try chinese mashed potato instant noodle combo
  It sounds wack but its actually pretty good. Surprisingly works well, kinda like a creamy noodle soup
  This is the one i tried
  
  Good idea, unfortunately I have a gluten intolerance (not celiac, not an allergy, but it provokes my imautoimmune disorder which then provokes my psoriasis)
  I think I'd like to try it, but I'll probably use uncooked glass noodles (rice) and add oil.
  
  ...

Beans

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.
- I just had black garlic for the first time in my life last week! I was completely blindsided by its flavor.
  
  Ikr? For me it was one of those "where have you been all my life" moments

Not a single food, but I discovered sushi tastes good with ranch dressing.

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

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.

Kelp snacks are pretty nice. It's the combination of having this wet chewy texture with savory flavours that really does it for me. Great to munch on in the summer.

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.)