Meals that improve in the fridge overnight

by Marisa McClellan, Posted Aug 20th 2008 @ 2:00PM

For years now, I've been a huge fan of the fact that there are some foods that just get better over time. I remember that as a kid, my mom's spaghetti sauce was always better the second day (and she always made enough for at least two nights worth of meals). These days, when I make ratatouille (which I've been doing on a near-weekly basis in an attempt to use us all the tomatoes, eggplant, peppers and zucchini from my farm share), I try to do it the day before I plan on serving it, so that it can mellow and get silky during the resting time.

The team at YumSugar has put together a slide show of five dinners that improve with time that could be a new source of cooking inspiration. In these days, where we're all pressed for time, it's great to have a selection of meals in the arsenal that can be prepped during a spare moment and then stashed in the fridge, ready to be eaten at your convenience.

What's your favorite make now, eat later dish?

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Filed Under: On the Blogs, Leftovers
Tags: easy dinners, EasyDinners, leftovers, make ahead, MakeAhead, meals that improve, MealsThatImprove, quick dinners, QuickDinners, resting food, RestingFood

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Reader comments (Page 1 of 1)

8-20-2008 @2:40PM Dana said... In the winter, chili. In the summer, potato salad. They never taste quite right the day you make them.
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8-20-2008 @2:40PM Deeoh1 said... Easy question... Chili or just about any soup. I always make them at least a day ahead of time.
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8-20-2008 @6:51PM Lindsey said... Hey Marisa!!
Yum put together a great list. Lasagna is the No. 1 leftover food of all time. And I was thinking chili before I saw the list.
I agree with potato salad -- I make a red-skinned version with bacon and the bacon just intensifies in flavor as it sits.
I liked the pasta dish for something to try in the near future. Howard eats more spinach than Popeye and I could see the feta melting into the dish nicely on reheat.
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8-20-2008 @11:59PM Tamara Kaye Sellman said... Emeril Lagasse's Gumbo. You really need to make it the day before you want it. And don't forget to make that roux darker than you think it needs to be. Trust me.

Also, Tiramisu just isn't good the day it's made. Wait 2-3 days. Seriously.

http://rhymeswithcamera.blogspot.com

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