Honestly, almost everything. I like most food better as left overs. Especially if it’s hot/spicy. It tends to get spicier overnight. Also marinara based foods do really well, like lasagna, manicotti, spaghetti, et cetera.
My favorite has to be our way of doing taco meat. A bunch of diced tomatoes (normally canned, sometimes fresh), and diced chili peppers, like jalapeños, poblanos, hatch chilis, habaneros, et cetera, spices and ground beef. Lightly fry the corn tortillas and eat. But I always make enough to have the next day, because after it’s sat overnight, it’s so much better.
Flavors will always deepen after a few days but textures may worsen. Some things, like traditional fish and chips batter, will degrade in cold temperatures due to condensation… other things may survive cooling but be difficult to reheat without destroying the texture… and then most things that can be reheated still won’t reheat gracefully in a microwave.
Stew/Chili is often held up as “better the next day” but if you’re willing to use the oven or stove top to reheat things there’s a lot of other food that reheats well. There are also a few things that you can transform during reheating, fried rice is a classic example here but pan fried pasta can also be excellent as well.
Probably should have mentioned I use the air fryer to reheat most things. I have a microwave, but it doesn’t get a lot of use anymore. I don’t actually have a proper range/oven anymore.
If alterations are allowed, fried rice is better with old rice. I think leftover mac & cheese fried with some garlic salt is better than fresh.
There are some desserts I make that need to be chilled for a few hours, those are mostly better after a few days and the porous parts can spend time absorbing flavor.
Very recently learned this after wondering why my fried rice was coming out so clumpy and mushy. It needs to sit in a fridge overnight for the starches to calm down and dry
I agree, but only about the rice. Fried rice made with day old rice is better, but with day old fried rice the added components dont maintain their integrity as well.
Most food to be honest. We always cook enough for leftovers because we’re lazy to cook up a meal in the morning, and somehow everything tastes better the next day. Asian food gets better as leftovers
Lasagna is pretty universally agreed to be better as a leftover. Non-pasta soups are usually better too. I have a sausage, potatoes and pepper hash I make that is mostly a excuse to have it with a fried egg as breakfast in the morning
This looks great, and I appreciate that you didn’t just casually mention butter paneer pizza without following up with the details! I’m trying this soon.
I do see Colavita brand in my grocery but only see “mild” or “balanced”. I’m hoping for something with a lot of flavor since I use it when I want that flavor
You use whatever you like, and what tastes good for you. If you’re concerned with authenticity of the source, just search around a bit.
Honestly, you really only want to use olive oil in certain recipes where the flavor actually comes through, or raw. Ignore all the terrible recipes sites that use it in EVERYTHING. Don’t use it for frying anything, for example. It’s got a low smoke point, and you want a more neutral oil with a higher smoke point for such things.
Also, Costco’s more expensive olive oils are pretty good.
Buying olive oil is tough, the industry is rife with oils that don’t contain what they say they are. Look for where it was Made in (not Imported from) and check for a bottling date to make sure you aren’t getting old oil.
See if you have an olive oil store in your area, these places buy in bulk and then bottle it for you so you should have the chance to taste the options. A specialty food store would also be an option, they are at least likely to know their product and can guide you to a choice that fits your preference.
It should be green in color. It should have a date on it so I know it’s not been in a warehouse for a year. It should be using olives grown somewhere between Spain and Turkey †. It should be in an air tight container. It should be in a non clear bottle or in a tin. It should say it’s cold pressed. It should say it’s first press.
Some will say that it should gel if you put it in the fridge. Some say it shouldn’t gel if you put it in the fridge. The fridge gel test is a myth that doesn’t offer any usable data on purity or quality.
† there are some fine examples from California but you are going to pay extra for that.
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