Leftovers

17 Dishes That Taste Even Better on Day 2

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March 30, 2018
6 Comments

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

Ruth's Brisket

Ruth's Brisket

Heidi Swanson's Mostly Olive Salad, With Some Farro

Heidi Swanson's Mostly Olive Salad, With Some Farro

Vegan Lasagna with Roasted Vegetables

Vegan Lasagna with Roasted Vegetables

Kale, Cabbage, and Brussels Sprout Chopped Salad

Kale, Cabbage, and Brussels Sprout Chopped Salad

Ragù di Carne (Meat Sauce)

Ragù di Carne (Meat Sauce)

Chicken Tamale Pie

Chicken Tamale Pie

Oliver Clark's Meatloaf

Oliver Clark's Meatloaf

Meera Sodha's Mum's Chicken Curry

Meera Sodha's Mum's Chicken Curry

Braised Pork in Lazy Cherry Ancho Mole

Braised Pork in Lazy Cherry Ancho Mole

Asian Asparagus Cabbage Slaw

Asian Asparagus Cabbage Slaw

Andrew Feinberg's Slow-Baked Broccoli Frittata

Andrew Feinberg's Slow-Baked Broccoli Frittata

Sweeter With Time

Sticky Rice Cake with Coconut, Ginger & Condensed Coconut Milk

Sticky Rice Cake with Coconut, Ginger & Condensed Coconut Milk

Orange Flower-Scented Baklava

Orange Flower-Scented Baklava

Fig Keplers

Fig Keplers

Slice and Bake Linzer Cookies

Slice and Bake Linzer Cookies

Bika Ambon (a.k.a. The World's Squishiest Cake)

Bika Ambon (a.k.a. The World's Squishiest Cake)

Tangy Tres Leches Cake

Tangy Tres Leches Cake

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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6 Comments

Ttrockwood
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
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
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
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.
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.
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