"Improves with age..." Recipes for foods that are actually better after a few days?
What foods do you make ahead of time specifically to enhance the flavor, texture, or general enjoyment? I like lasagna and boeuf bourgignonne better when reheated on day 2. I have seen recipes for honey cake that say "improves with age." Thanks!
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Also - ice cream and custard bases (for crème brûlée, etc) do much better with a 24 hour set in the fridge before spinning / baking.
I think any braised dish, and also rice and beans are better the next day. Cole slaw improves with a bit of age, as well.
Also, I often make biscotti to send to my kids, not only because they ship well in terms of breakage, but they also taste better a couple of days post-baking (stored in an airtight container.)
bolognese sauce
I must also add Sangria to the list. Always always always let that fruit sit for several hours. I give my sangria recipe to my friends and they tell me that it was horrible when they tried it. I ask if they let it sit and I'm always told "no, I tried it right away". *face palm*.
I also think chili is better the next day, but not the kind with ground beef (personal choice here as I wouldn't turn down a bowl); more like the slow-cooked beef or chicken chili.