13 Recipes That Taste Better the Next Day

Let’s be honest: Eating leftovers can sometimes feel like a chore. A once-crisp salad will wilt, juicy chicken breast will dry out and fluffy rice will lose its soft texture. Meal prep can be a practical solution to our busy schedules, but it doesn’t always leave us with food we’re excited to eat. That’s where these recipes come in. We’ve rounded up dishes don’t merely keep well — they actually improve with time. Curries are a whole category of dishes that tend to taste better with time. The more time the spices have to mingle, the more the flavors will come together. There are many versions of chana masala, and this one features a thick sauce that goes perfectly over rice. You’ll find that the flavors come through even more boldly in the leftovers, and as a bonus, this dish freezes very well.

Like the fruit itself, banana bread gets softer, moister and sweeter as it sits on the counter. This recipe tastes even better the next day, especially when toasted and slathered with butter.

The name says it all. Salads tend not to keep well, especially when they’re dressed. But recipe developer Emily Weinberger cracked the code on prepping a salad that stays crisp and delicious for up to five days — and even gets tastier as it sits in the fridge. Sturdy greens like kale and cabbage are key, and they’re rounded out with hearty farro and flavorful salami. You can eat this salad on its own or pair it with your favorite main dishes.

Stews are a category of dishes that truly shine as leftovers. While they still taste amazing hot off the stove, time is a stew’s best friend. You’ll find that the flavors of this recipe are richer and more balanced on day three than day one. Plus, it freezes really well if you want to savor it for longer.

Leftover saucy pasta has more intense flavors than when it’s hot. This recipe amps up those qualities so you can enjoy it cold. Extra salt, lots of garlic and of course, quality time in the fridge, help this dish shine the next day.

Three words have taken the meal prep community by storm: Dense. Bean. Salads. These protein-packed meals absorb a homemade dressing over a few days in the fridge, making them an ideal make-ahead lunch or dinner. Recipe developer Martha Tinkler designed her own dense bean salad starring three types of beans, tuna, kale and fresh fennel.

This beloved dal is made with whole black lentils and red kidney beans, and it’s rich and deep in flavor. Dal makhani is traditionally simmered for 24 hours to let the flavors develop, but don’t panic — pressure cooker magic means this version only takes minutes to make. It’s a great make-ahead meal because the extra time in the fridge makes the leftovers even tastier.

This combo recipe highlights the best of both desserts: layers of creamy pudding, fresh bananas, crunchy vanilla wafers and rich espresso come together. It’s best to make this one ahead of time because the longer it chills, the more the flavors and textures can develop.

Fans can’t get enough of Guy’s black bean salad. Why? It’s easy, quick to throw together and full of bright, tangy flavor. Like other bean salads, this one benefits from time for the flavors to mingle, especially with the addition of juicy pineapple and tomatoes that soak into the beans.

“The longer it sits, the better it gets,” Kardea says. Making this cool, creamy salad in advance allows the dressing to soak into the pasta and season every bite. This recipe makes a big batch, so it’s a great dish to prep ahead of summer parties and picnics.

Many people say that lasagna tastes even better when it’s reheated. The different components get a chance to form a cohesive dish. Ree’s recipe puts a rich, hearty tomato sauce front and center, and time in the fridge brings out all of its notes.

This recipe is more of a suggestion than a manual. Whatever beans you have in your pantry, whatever vegetables are sitting in your crisper drawer and whatever spices you’re in the mood for will work beautifully here! And, whichever route you take, these brothy beans get better after a day or so of soaking in their cooking liquid.