I had a meeting right near the shop, so I couldn't resist! I am now the proud (?) possessor of some impulse buys:
dried black limes: i think the NYT had a recipe using these this fall, but have any of you used these happily before?
za'atar, the lebanese blend, which foregrounds sumac but might be a bit lacking in sesame. i've only had this atop this divine house-made flatbread at an Egyptian resto.
date molasses: sure, could sub it in for rice syrup or honey in cookie recipes...but what else?
I also got tamarind paste and pomegranate molasses, though that i've seen at regular markets. I love this chicken recipe from the NYT two falls ago for Rosh Hashanah. Tangy, a hint of sweetness, yum.
Anyway, you are such a creative group, and trustworthy too ;) so I hope you have some great suggestions! Of course, i will look around online, but if anyone has a beloved recipe they'd share, I'd appreciate it!