What meal tastes better the next day?
 

I vote for spaghetti sauce.

tastes better
 

chili and soup

Spaghetti, my stew.

Chinese food

Pozole! New Mexican Pozole Recipe - NYT Cooking

Sauerbraten

Almost everything Italian, and the stews, soups, & slow cooker meals my wife makes.


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Ceviche, And you will lose lots of weight quickly.

:thumbup:

Grandma's fried chicken. I sure do miss her and her cooking.

:mademyday:

Just about anything relying on herbs and spice. Include just about every stew as well.

Nothing


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:BigApplause:

Even tuna salad?

Especially tuna anything.


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I love leftovers!!
The best the next day is, spaghetti, chili & goulash !!

We call leftovers by the name Mustgoes. Either we eat it or it Must Go in the garbage. My favorite leftovers are Spanish Rice or Cold Pizza. Yummy Yum Yum!

Cold Mac and cheese on white bread.

I've not heard about this. I'll definitely have to give it a try.


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Baked macaroni or lasagna...

Chili, soup, potato salad

Ah yes. Chili........which is more of a soup where we come from....but it rarely lasts until the next day. I love potato salad, either JUST when you blend it, when the potatoes are kinda warm or next day after the onion has distributed. And soups of all kinds are better the next day.

Vodka & cranberry

How do you make potato salad?

We make a dish passed down from an old yankee (read as Maniacs) recipe on my Mom's side.


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My favorite is VERY simple. I boil as many eggs as I do potatoes. Usually for us three...five of each. I mince fine about half of a sweet Vidalia onion and put a generous amount of Hellmann's mayonnaise in with salt and pepper. I know others add pickle and celery and mustard, but we like it with just those few ingredients.

Definitely Chilli---we spell it with two l's. Our chilli has sauce, meat and beans too.

You have it correct down to the Hellmann's. We have tried, on rare occasions, sweet relish. It works, also.


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my wife made mussels, shrimp and angel hair with a
fresh marinara sauce on Friday. Saturday it was even more of a delight ...hon do you want the left over mussel and or can I have it?:D

I used to make angel hair pasta topped with a sauce consisting of eggplant chunks, sausage chunks, tomatoes, a bit of Vermouth, and some other stuff. It was a recipe from Gourmet magazine. Our teenagers scarfed it up, never realized there was eggplant in it. On the rare occasion it was still there the next day, it was even better.

My dad always thought cake tasted better the next day, so we always had to bake his birthday cake a day ahead and hide it.

1,000 year old eggs. What a difference a day makes! BBC - Travel - The 500-year-old snack

I agree.......specifically, cold cake out of the refrigerator.

I worked in systems in a large bank. One Chinese woman in my area and I discussed food often. One day she brought in a 100-year egg for me and she was really surprised I knew what it was. My manager, also Chinese, told me his family ate very small amounts at a time, often with rice.

I ate the egg. Let me just say, it is most certainly an "acquired taste." That was about 30 years ago. I haven't had an overwhelming desire to try them again, but I would.

Having lived in Boston, which has a wonderful Chinatown area, I am always amazed at the ingenuity of Chinese methods of preserving food.

That sounds good

Yes, now I'm trying to find what I did with the recipe to make it again. This is a good thread to jog memories of good meals past.

Quick breads- banana bread and zucchini bread

Meatloaf
 

Meatloaf sliced thin for a sandwich.

What tastes better the next day?
 

May I add, COLD meatloaf loaded with salt on Grossinger's rye bread !

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Nothing