Interchangeable Ingredients
Whenever a recipe calls for something you don’t have, use this list for Plan B. The ingredients not in bold can be substituted for those in bold and vice versa. Cooking times may vary a bit, but building some flexibility and adaptability into your everyday cooking will not only make it faster, but more enjoyable.
PRODUCE
Winter
BEETS: Turnips or rutabagas
CAULIFLOWER: Broccoli, broccoflower, Romanesco, or broccoli rabe
BRUSSELS SPROUTS: Cabbage
FENNEL: Celery
ORANGES: Grapefruit, pomelos, clementines, tangelos, or tangerines
COOKING GREENS LIKE KALE, CHARD, ESCAROLE, MUSTARD, BEET GREENS, OR BOK CHOY: All interchangeable; cooking time will vary depending on the thickness of their leaves and stems; or use cabbage
LEEKS: Onions, shallots, or scallions
JÍCAMA: Radishes, especially daikon; kohlrabi
PINEAPPLE: Oranges
Spring
ASPARAGUS: Green beans, snap peas, or broccoli rabe
LETTUCE AND SALAD GREENS LIKE ARUGULA, MESCLUN, ICEBERG, ROMAINE, SPINACH, AND SO ON: Raw, they’re all virtually interchangeable
TENDER GREENS FOR COOKING, LIKE SPINACH OR ARUGULA: Watercress or Napa cabbage
RHUBARB: Cranberries or tart cherries
FAVA BEANS: Lima beans or edamame (frozen are fine)
SNAP OR SNOW PEAS, OR FRESH PEAS: Frozen shelled peas
Summer
MANGO: Papaya or cantaloupe
BASIL: Cilantro, mint, chives, or parsley
PEACHES: Apricots, plums, or nectarines
CHERRIES: Currants, raspberries, blueberries, or grapes; for tart cherries, try cranberries
CUCUMBER: Celery, kohlrabi, or water chestnuts
CORN: Frozen corn
TOMATOES: Canned tomatoes
APRICOTS OR PLUMS: Dried apricots or plums
BELL PEPPERS: Mild cabbage like Napa or Savoy, or frozen bell peppers
Fall
SHALLOTS: Any onion, especially red, or the white part of leeks
EGGPLANT: Zucchini or summer squash; celery root
APPLES: Pears
SWEET POTATOES: Carrots, parsnips, or winter squash
PARSNIPS: Carrots
PANTRY AND FRIDGE STAPLES
STOCK: Water, wine, beer (to taste, of course)
NUTS AND DRIED FRUIT: Any nut or dried fruit can be substituted for another.
VINEGAR: Any type will work; lemon and lime juice too.
FISH SAUCE: Soy sauce
DRIED OR FRESH RED CHILES: Red Chile flakes or cayenne
COOKED/CANNED BEANS: Totally interchangeable
SOUR CREAM: Yogurt
HEAVY CREAM: Half-and-half (unless you’re whipping it)
CANNED/JARRED TUNA: Canned sardines
Herbs
CILANTRO: Parsley, basil
TARRAGON: Dill, mint, chives, chervil
ROSEMARY: Thyme, sage, oregano
SHALLOTS: Onions, leeks
LEMONGRASS: Lemon or lime zest
MEAT, POULTRY, AND SEAFOOD
GROUND BEEF: Ground pork, lamb, chicken, turkey, or duck
MEAT FOR STIR-FRY: Flank or sirloin steak; pork shoulder, leg, or loin; lamb shoulder; boneless chicken (preferably thighs)
MEAT FOR STEW: Boneless beef chuck or round, cubed beef brisket, pork shoulder or fresh ham (pork leg), leg of lamb or lamb shoulder.
PORK CHOPS: Bone-in chicken thighs (which will require more cooking) or pork medallions cut from the tenderloin (which will cook more quickly)
BONELESS, SKINLESS CHICKEN BREASTS: Boneless chicken thighs (they generally take a little longer to cook); pork chops or steaks; turkey or veal cutlets; tofu steaks
SALMON: Trout
COD: Halibut, hake
SNAPPER: Catfish
SHRIMP: Scallops, squid
MUSSELS: Clams (they’re heavier so go by count not weight)
