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?

  • multicolorKnight@lemmy.worldEnglish
    1·
    8 months ago

    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.