17 Dishes That Taste Even Better on Day 2

March 30, 2018

Yes, I’m 26, but I’ve witnessed great examples of the art of aging gracefully. Part of it involves patience, appreciating a new pace as things slow down. Another requires curiosity, an eagerness to learn how something different isn’t something worse. Finally, it’s also about identifying and embracing personal tastes. You are what you are, and there’s no shame in it.

Okay, so my grandma taught me most of these, but there are a lot of recipes that get better with time, too. You know, the stews that mellow out, the slaws that wilt (in the best, crunchy way), or cakes that only get richer as the days progress. Here, I’ve gathered 17 sweet and savory dishes that have all mastered the art of aging gracefully.

Save Some Savory

Sweeter With Time

What dish do you think tastes best after some time?

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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See what other Food52 readers are saying.

  • Ttrockwood
  • AntoniaJames
  • Jordan Palesano DuBois
    Jordan Palesano DuBois
  • Amy Kaufman
    Amy Kaufman
Katie is a food writer and editor who loves cheesy puns and cheesy cheese.


Ttrockwood April 2, 2018
All raw kale salads are better the next day, or several days later. I make a huge batch of basic massaged kale salad for the coming week each sunday.
AntoniaJames April 3, 2018
Ttrockwood, I didn't know this. Thank you so much. I'm not a big fan of kale salads. I must give this a try. Do you have a favorite recipe? Do tell! ;o)
AntoniaJames March 30, 2018
And then, let's not forget that any skillfully roasted chicken tastes great -- some might argue, even better -- the next day, cold! ;o)
AntoniaJames March 30, 2018
A favorite in our house is this pork shoulder variation on Beggar's Chicken: https://tinyurl.com/TamarindPorkSlow I make 4 times what we typically eat; some leftovers are enjoyed for lunch, and half of the big batch goes into two freezer containers, for super easy dinners, "fresh from the freezer." We like this on roti wraps, freshly cooked from frozen (store bought) rounds, served a bit like tacos with pickled red onions, avocado and arugula, and refreshed when serving from frozen with a generous splash of lime juice.
The roast chicken recipe is here: https://food52.com/recipes/3781-beg-borrow-and-steal-roast-chicken-with-cilantro-tamarind-sauce The dark meat freezes well, so we do the same thing - put it in roti - fresh from the freezer. ;o)
Amy K. April 2, 2018
YUM - will explore this too! I love having stock-piled favorites for the week since my peeps eat so much and its overwhelming tyring to keep up without wasting. And one kid likes beans and cheese and the other doesnt. My weekly go-tos are 1-2 lbs of Rancho Beans, Roast turkey breast, and some kind of slaw. Thanks!
Jordan P. March 30, 2018
Another one that I find is better the next day is the Pork Shoulder Ragu. I love this so much that I double the recipe and make it anytime I have a free weekend day around the house and freeze portions of it for later. I ALWAYS have it in my freezer. I've only eaten it once right after cooking and while it was delicious, it wasn't QUITE as good as the ones I froze and reheated