I have an iron radar. I have discovered over the years that a lot of the foods I love and crave have lots of iron in them. My iron level has never been low... (I discovered a few years back that the gene of hemochromatosis runs in my family. Those who develop the disease just keep accumulating iron beyond healthy levels and "poison" themselves. Thankfully I don't have the disease, but this probably explains why I love iron-rich foods so much.)

According to the Wikipedia "iron" article, here is a pretty good list of my culinary tastes:

Good sources of dietary iron include red meat, fish, poultry, lentils, beans, leaf vegetables, tofu, chickpeas, black-eyed peas, fortified bread, and fortified breakfast cereals. Iron in low amounts is found in molasses, teff and farina. Iron in meat (haem iron) is more easily absorbed than iron in vegetables,[26] but heme/hemoglobin from red meat has effects which may increase the likelihood of colorectal cancer.[27][28]

(I love molasses. On buckwheat crepes. Two excellent sources of iron.)

I would like to add: oysters, clams, blood sausage (in the red meat category), eggs, whole wheat products (such as Shreddies, mmmm!), other soy products, all the good stuff.