I find most foods are best as soon as they are made, but some things seem to get better when the flavors have more time to meld. The only two I can think of right now are chili and hummus. What other dishes am I forgetting, or haven’t tried that you think get better with a little time?
Curry, every time
We usually cook batches of things on the weekend and eat them for the first part of the week. Quiche is better the next day, Mattar Pander, Caribbean rice and beans, bolognese sauce. Anything with spice based flavors improves as the spices infuse into the other ingredients IMO.
Stews! Beef stew is great the next day.
I make chef John’s bigos recipe, I don’t eat it until the next day.
If alterations are allowed, fried rice is better with old rice. I think leftover mac & cheese fried with some garlic salt is better than fresh.
There are some desserts I make that need to be chilled for a few hours, those are mostly better after a few days and the porous parts can spend time absorbing flavor.
fried rice is better with old rice
Very recently learned this after wondering why my fried rice was coming out so clumpy and mushy. It needs to sit in a fridge overnight for the starches to calm down and dry
