In no particular order, here’s what I find myself using a lot lately:
Fig balsamic vinegar. Sometimes I’m tempted to eat this with a spoon. It’s tart and sweet at the same time–really livens up a simple salad.
Dried cherries
Pecans
Nonstick cooking spray
Pine nuts
Fox’s U-Bet chocolate syrup–the one and only, what I grew up with. S puts it in his coffee, and I use it in a really dense and shockingly simple brownie recipe.
Fleur de sel
Lolla Rossa and Oak Leaf lettuces
Scharffen Berger 70% dark chocolate
Peperoncino piccante paste. I use this several times a week, to liven up soups & pastas & quick stir-fries. (Sorry, I couldn’t find a link–don’t know what I’m going to do when I run out!)
Parmigiano Reggiano
Extra virgin olive oil
Dark Chocolate Dreams peanut butter: on a piece of crusty fresh bread it’s like an American Nutella, only with a texture that’s somewhere between crunchy and creamy peanut butter.
Brussels sprouts
Jonagold and Mutsu apples
Pappadew peppers
Plugra butter
King Arthur unbleached flour
What are your current faves?