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?
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
You can use a dehydrator or oven to speed up the process but yea - there’s a good reason fried rice recipes ask for day old rice.