I find most foods are best as soon as they are made, but some things seem to get better when the flavors have more time to meld. The only two I can think of right now are chili and hummus. What other dishes am I forgetting, or haven’t tried that you think get better with a little time?
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.
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.