Asklemmy

I find a lot of dishes are just better with oregano.

I don't know about "better", but I've been experimenting with adding bitter chocolate to my indian curries. The thinking being, some masalas are a bit like mole if you squint (yes, I know most moles don't actually contain chocolate). Balancing out the bittersweetness has been challenging, especially given that the tomatoes I can get around here are already quite sweet. It also affects how much lemon juice or amchoor is needed. I'm not quite convinced yet that it's a good idea lol.

Pumpkin pie. Add cardamom.

Almost all of my barbecue rubs have black garlic salt/pepper. Make it myself.

hominy in chili

Bog standard "all purpose seasoning" in mac n cheese. Just elevates the whole thing.

Butter. Butter. More butter. More butter, more better

Ground fennel seed.

People use it for chicken, fish and broth and it's great in all of them but it realy shines in salads.

I used to be just like you, not really liking salads. They were always just a side dish or something to eat when I wanted to be "healthy". But that changed when I started adding fennel seed.

Now, whenever I make salad I start by adding a ton of FS, think "shit, I added too much", sit down to eat it only to get back up amd add more.

Sliced watermelon with Tajin spice is the food of the gods.

Scrambled eggs. Add some cream and onion.

Here's an opposite example: When making lasagna, leave out the bechamel sauce. No more soggy mess