5 Foods that Taste Better the Next Day

Lately I’ve started to make more food than I need so that I can enjoy the leftovers the next day. It’s time efficient and works well with my busy schedule. What I didn’t expect to find was that somehow certain foods tasted better the next day rather than on the day they were cooked. The flavours seem deeper, the textures mode delicate, and the overall quality of the dish wasn’t altered. Here are 5 foods that I’ve noticed tasted better the next day.

Chilli

I love a good chilli. It’s always a good idea to make more than you need so that there’s leftovers for later. Whether it’s a classic beef chilli con carne or a simple tomato and bean veggie alternative, the flavour of the dish benefits immensely from keeping it overnight.

Letting the chilli rest allows the spices and flavour to meld together. This makes chilli a powerhouse the next day, and all depends what spices and blends you use. If you’re a spicy chilli eater, expect it to pack a punch. Whilst the flavour intensifies, the starches in the beans break down while the meat tenderises further, giving the sauce an amazing silky texture. Not only that, but the cooling process also allows excess fat to rise to the top, which gives the option of having a lighter meal if so desired. Unsure who would do that, but the option is there.

Tips for Reheating

1. Gently reheat on the hob while stirring frequently to prevent sticking and burning.
2. If the sauce has thickened too much, add a splash of water or stock to loosen.
3. Add additional flavours at the end. Great options include grated cheese, scoop of sour cream, or freshly chopped herbs like basil.

Lasagna

An absolute classic! I haven’t met anyone who doesn’t like a good lasagna. I’ve seen many kinds of lasagnas in my life, from classic tomato and Béchamel to pesto and parmesan, and much more. If you’re the type of person to finish a whole lasagna in one sitting, I salute you. If, however, you’re like the rest of us and have some leftover in the dish for the next day, you’re in for a treat.

Allowing the lasagna to rest gives the sauce chance to soak into the pasta sheets, creating a beautiful blend of flavours and textures. The cheese and Béchamel firm up allowing for cleaner slices whilst the tomato sauce and herbs deepen in flavour just like the chilli. The lasagna takes on a new form and heightens all aspects of the dish. So Good!

Tips for reheating:

1. Cover the lasagna in foil and rehear in the oven to prevent it from drying out.
2. Before reheating, allow the lasagna to sit out of the fridge to come to room temperature. This allows even warming.
3. Take off the foil in the last few minutes to crisp up the top layer.

Potato Salad

If you know me in person you know how much I obsess over potato salad. I love how each country has their own versions of a potato salad, and I am yet to find one that disappoints! Always make more than you need! It’s a dish I will have across the week in multiple dishes. Potato salad sandwiches, main course side dishes, a small topping on a leafy salad, the list goes on. It makes me so happy to find out that leaving it to rest makes it better. I always knew it did, but now I have proof.

Potatoes are great at absorbing flavour. Whatever dressing, herbs and spices you have in the potato salad will absorb and enrich the potato. The cooling also allows the mayonnaise to thicken, resulting in a creamier texture and better binding of the ingredients. Harsh flavours of onion, celery and pickles mellow and instead contribute much more subtle flavours, allowing the potato to be the star of the show.

Tips for serving:

1. Stir the potato salad before serving to redistribute the dressing and flavours.
2. Top with fresh herbs for a punch of aromatics.
3. The salad can absorb fridge odours if left uncovered. Store with a lid to keep flavours fresh.

Curry

If we’re talking about amplifying spices and flavour, we must talk about curries. No matter what curry, be it Indian, Thai, Caribbean, all of them are packed to the brim with intense flavours. Now imagine all those flavours having time to harmonise together, giving you more than a dish, you get an experience.

Whatever spices you decide to include will begin to infuse into the sauce and proteins. Cumin, coriander, turmeric, garam masala, they are just a few that will deepen the flavour of your overnight curry. Give it time to allow the oils and fats to emulsify, the sauce to thicken, and the texture to become silky and luxurious. Not only that, the vegetables and meats absorb the spices, losing any lingering rawness and taking on the intensity of the sauce. If there is one dish to leave overnight, it’s a curry. It has it all and takes some serious restraint to not finish it all in one go.

Tips for reheating:

1. Reheat the curry gently to prevent splitting the sauce and overcooking the meat.
2. If you wish to make it creamier, add a splash of coconut milk or cream.
3. Serve with fresh rice and naan to soak up the flavours.

Overnight oats

I mean, the name is in the title! Overnight oats are a great way to start the day and has become famous with health gurus and a staple in many hip coffee shops. It’s convenient, packed with nutrients, and so simple a five year old could make it. Simply soak oats in milk or yoghurt overnight allows them to absorb the liquid and soften without the need of heat. It’s an overlooked dish that deserves to be part of your morning meals.

Soaking the oats overnight allows them to become creamy and easily palatable, while any added flavours such as cinnamon, fruits, or honey, infuse throughout. Despite being such a simple recipe, the flavours that develop overnight, alongside the health benefits, are too good to pass. I highly recommend you experiment with overnight oats and find what combination works for you. Share your favourite combos in the comments!

Flavour ideas:

1. Mix in fresh or dried fruits, seeds, or nut butters. A great mixture of vitamins and protein.
2. Honey or maple syrup is a classic and simple mix for those with a sweet tooth.
3. Explore different milk options. Dairy provides a creamy texture whilst dairy alternatives such as hazelnut give it a nutty base flavour.

I hope that you found this post useful and will think twice before finishing the last bite of any dish. Think about your future self and how much patience can reward flavours and improve the quality of your dishes.

If there are any dishes you know that improve overnight, let me know in the comments, I’d love to give them a go!

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