Lots of preparations are even better a day or two later, after the flavors have had a chance to meld, or “marry.” Here are some classic examples:
Dishes with lots of flavor components benefit from a day’s rest, e.g., chili, stew, and mac and cheese (Dommy).
Many Indian dishes are better after a few hours, so make curry the night before. This is true of restaurant leftovers, too.
Low Country Jon notes that the flavor of “pot likker,” the liquid from cooking a pot of greens deepens when kept (store it in the fridge).
Make potato or macaroni salad and creamy cole slaw early in the day for serving for supper, says Will Owen.
Pat Hammond always makes coq au vin a day before it’s needed.
French daubes (e.g., beef stew with red wine and prunes) are traditionally reheated two or three times before serving, since only then do the flavors meld, notes Carswell.
Slacker recommends KFC Original, cold, the day after.
Here’s a list from Pescatarian:
Anything “pickled” or in a vinaigrette that needs to absorb flavors–cucumber salad, mango salad, etc.
Most dips–hummus, guacamole, etc.
Most baked pasta dishes.
Muffaletta sandwiches–they have to sit in the fridge wrapped and compressed for at least a day to meld together.
Most soups–especially cabbage borscht.
Better the next day