Lavin Food

Ingredient substitution finder

Every swap from our recipes in one place: 243 of them, listed by ingredient. Each one says what changes and links to the recipe it was written for.

A swap that works in one dish can ruin another, so read each note in the context of its recipe. A substitution here is about cooking results, taste and texture. It is not advice about allergies. If you cook for someone with an allergy, check every label yourself, and see our disclaimer.

243 swaps from our recipes

-inch nonstick pan

  • 8-inch nonstick pan: A well-seasoned carbon steel or cast-iron pan of the same size, with a little extra butter. From French Omelet.

Aji amarillo paste

  • Ají amarillo paste: There is no exact match. For a similar fruity warmth, blend 2 tablespoons of roasted yellow or orange bell pepper with a pinch of cayenne. The result is milder and less fruity. You can also leave it out. From Lomo Saltado.

Allspice

  • Ground allspice: A pinch of cinnamon, or a pinch of Lebanese seven-spice if you have it, or leave the spice out and use only black pepper. From Tabbouleh.

Amchoor

  • Amchoor: Leave it out and add a little more lemon juice at the end. From Chana Masala.

Ancho chiles

  • Ancho chiles: Pasilla chiles, or 2 more guajillo chiles. The sauce will be a little less sweet. From Chilaquiles Rojos.
  • Ancho chiles: Dried pasilla or mulato chiles, or use an extra guajillo or two. The sauce will be slightly less sweet. From Pozole Rojo.

Avocado

  • Avocado: Black beans, shredded chicken or a fried egg all suit an arepa. From Arepas.

Bacon

  • Bacon: Pancetta or salt pork, or skip it and brown the beef in 2 tablespoons (30 ml) of olive oil. From Beef Bourguignon.

Basil

  • Fresh basil: Fresh flat-leaf parsley or a little fresh marjoram. Dried basil tastes flat here. From Ratatouille.

Bean

  • Dried beans: About 3 cans (15 oz, or 425 g each) of butter beans, drained and rinsed. Skip the soaking and boiling and bake 25 to 30 minutes. They are softer and break more easily. From Gigantes Plaki.

Beef

  • Ground beef: Ground pork or lamb, cooked to 160°F (71°C). Ground turkey or chicken must reach 165°F (74°C). From Beef Empanadas.
  • Beef sirloin steak: Flank steak, strip steak or beef tenderloin, sliced thin across the grain. From Lomo Saltado.
  • Sliced beef: 12 ounces (340 g) ground beef, cooked until no pink remains and it reaches 160°F (71°C). Thin chicken thigh slices also work, cooked to 165°F (74°C). From Bibimbap.
  • Beef, for a meatless bowl: 14 ounces (400 g) firm tofu, pressed dry, sliced and pan-fried in the marinade for 3 to 4 minutes per side, until golden. From Bibimbap.
  • Beef chuck roast: Boneless beef short ribs or beef shank, cut in large pieces. Both are rich and may need a little longer. From Beef Bourguignon.

Bell pepper

Berbere

  • Berbere: A rough stand-in is 2 tablespoons sweet paprika, 1 teaspoon cayenne, and 1/2 teaspoon each of ground ginger and coriander, with a pinch of ground fenugreek, cardamom and cinnamon. It will taste close, but not the same, because the Ethiopian seeds are missing. From Misir Wat.

Black bean

Black cardamom

Bread

  • Day-old crusty bread: Any sturdy loaf with a thick crust. Gluten-free crusty bread can work, but it softens fast, so check it early. From Panzanella.
  • Pita bread: Any soft flatbread, such as lavash or laffa, or serve the falafel over salad in a bowl. From Falafel from Dried Chickpeas.
  • Pita: Laffa, lavash or naan for wraps, or serve the chicken over rice or a chopped salad for a plate instead of a sandwich. From Chicken Shawarma at Home.

Brown

  • Brown or green lentils: French green (Puy) lentils also work and stay firmer. Cook them 2 to 5 minutes longer. Do not use red split lentils. From Mujaddara.

Bulgur

  • Fine bulgur: Fine semolina, as some versions use, or cooked and cooled quinoa for a gluten-free salad. Quinoa needs no soaking, so skip the first step and mix it in with the dressing. From Tabbouleh.

Butter

  • Unsalted butter: Olive oil in the same amount, warmed slightly so it brushes easily. From Spanakopita.
  • Butter: Olive oil, for a dairy-free soup. Warm it the same way and the flakes will still color the oil. From Turkish Red Lentil Soup (Mercimek Çorbası).
  • Unsalted butter: Use salted butter and cut the dough salt to 3/4 teaspoon, or skip the butter and let the cheese carry the filling. From Arepas.
  • Butter: The same weight of lard or vegetable shortening. From Beef Empanadas.
  • Butter: A spoonful of the cooking oil, or nothing at all. The butter only adds a little gloss and richness. From Jollof Rice.
  • Unsalted butter: Salted butter, and leave out the salt in the eggs. Clarified butter or ghee also works and is less likely to brown. From French Omelet.
  • Unsalted butter: Salted butter, with the added salt cut to a pinch. From Béchamel Sauce.
  • Unsalted butter: The same amount of olive oil or another neutral oil. From Classic Roast Chicken with Pan Gravy.
  • Unsalted butter: Salted butter, with the added salt reduced to 3/4 teaspoon (4 g). From Potato Gratin (Gratin Dauphinois).

Cayenne

  • Cayenne pepper: Red pepper flakes or Aleppo pepper. Or 1 tablespoon harissa added with the tomatoes; reduce the salt a little because harissa is salty. From Shakshuka.

Celery

Chervil

  • Chervil: Fresh basil. Wikipedia notes that the chef Pierre Franey used basil in place of chervil in a recipe for home cooks. From French Omelet.

Chicken

  • Chicken thighs and drumsticks: A whole chicken cut into 8 pieces. Add the breast pieces about 15 minutes later. From Greek Lemon Chicken and Roasted Potatoes.
  • Chicken breasts: Boneless, skinless thighs, 1.5 pounds (675 g). Pound lightly and add about a minute per side. From Chicken Katsu.
  • Chicken thighs: Boneless breasts, cut the same size. Broil 2 to 3 minutes less and watch the thermometer, because breast meat dries out fast. From Butter Chicken (Murgh Makhani).
  • Chicken thighs: Chicken breast, cooked just to 165°F (74°C), or firm tofu and extra vegetables. Raw shrimp need only 3 to 4 minutes. From Thai Green Curry with Chicken and Vegetables.
  • Whole chicken: 3.5 pounds (1.6 kg) bone-in thighs, drumsticks and wings, skin on. Cook until the thickest piece reaches 165°F (74°C). From Chicken Pho (Phở Gà).
  • Chicken thighs: Boneless chicken breasts, sliced in half horizontally so each piece is about 1/2 inch (1.25 cm) thick. Breast cooks faster and dries out sooner, so check the temperature at the early end of the time range. From Chicken Shawarma at Home.
  • Chicken thighs: Drumsticks or a cut-up whole chicken. Cook breast pieces for a shorter time, about 25 minutes of braising, and expect a drier texture. From Moroccan Chicken Tagine with Olives and Preserved Lemon.
  • Chicken or vegetable stock: Water with a good bouillon cube, or beef stock for a deeper flavor. Taste before adding any extra salt, because stock cubes are salty. From Jollof Rice.
  • Chicken wings: Backs, necks or a roasted chicken carcass. Use at least 2 pounds (900 g) of bones for this amount of water. From Homemade Chicken Stock.
  • Whole chicken: Bone-in thighs and drumsticks, roasted at 425°F (220°C) for about 40 to 50 minutes, until they reach 165°F (74°C). From Classic Roast Chicken with Pan Gravy.

Chickpea flour

  • Chickpea flour: Leave it out unless needed. If the mix will not hold, chill it for another 30 minutes first, because cold often fixes the problem without any flour. From Falafel from Dried Chickpeas.

Chickpeas

  • Dried chickpeas: Two 15-ounce (425 g) cans, drained and rinsed. Simmer them in water with 1 teaspoon baking soda for about 20 minutes, until the skins slip off and the chickpeas crush easily. Drain before blending. From Classic Hummus with Tahini and Lemon.
  • Part of the chickpeas: Peeled dried fava beans, soaked the same way, can replace up to half of the chickpeas for a version closer to Egyptian ta'amiyya. From Falafel from Dried Chickpeas.

Chile flakes

Chile powder

  • Kashmiri chili powder: Sweet paprika for color, plus 1/4 teaspoon cayenne for heat. Taste and adjust at the end. From Chana Masala.
  • Kashmiri chili powder: For each 2 teaspoons, use 1 tablespoon sweet paprika plus 1/4 teaspoon cayenne. From Butter Chicken (Murgh Makhani).

Chive

  • Chives: Finely chopped parsley, or a fines herbes mix, about 1 tablespoon (4 g) in total. From French Omelet.

Choclo

  • Choclo or cooked corn: Canned or frozen corn kernels, or crunchy toasted corn nuts for a cancha-style crunch. From Peruvian-Style Ceviche.

Cilantro

  • Cilantro: Flat-leaf parsley gives a different but pleasant green note. People who find cilantro soapy can leave herbs out. From Guacamole.
  • Fresh cilantro: Chopped mint or thinly sliced scallion greens. From Chana Masala.
  • Cilantro: Use more parsley, for a total of 1.5 cups (45 g). The falafel will taste greener and a little milder. From Falafel from Dried Chickpeas.
  • Cilantro and parsley: Use all parsley, or all cilantro, or a little chopped fresh mint on top. From Moroccan Chicken Tagine with Olives and Preserved Lemon.

Coriander

  • Ground coriander: A handful of chopped fresh mint stirred in at the end, or leave the coriander out. The dish is good with cumin alone. From Mujaddara.

Cucumber

  • English cucumber: Leave it out and add a little more tomato. Many versions skip it. From Panzanella.

Cumin

  • Ground cumin: Leave it out for a more traditional Levantine taste, or use the same amount of ground coriander. From Classic Hummus with Tahini and Lemon.
  • Cumin, coriander, cinnamon and cardamom: 1 tablespoon (about 6 g) baharat, a spice blend that is used for shawarma in some areas. Keep the paprika, turmeric and pepper. From Chicken Shawarma at Home.

Dill

  • Dill or parsley: Chopped fresh mint, or more of the other herb. Dried dill is stronger, so use about 1 tablespoon. From Spanakopita.
  • Fresh dill: More parsley and a little fresh mint. Dried dill is weak, so use only 1 teaspoon with the oregano. From Gigantes Plaki.

Doubanjiang

  • Doubanjiang: No exact match. Korean gochujang is the closest easy swap, but it is sweeter, so leave out the sugar and add more red pepper flakes. From Mapo Tofu.

Dough

  • Homemade dough: 12 store-bought empanada discs, about 5 inches (13 cm), thawed if frozen. Choose ones labeled for baking and skip the dough steps. From Beef Empanadas.

Dutch oven

  • Dutch oven: Any heavy oven-safe pot with a lid and metal handles, or a covered clay baker. From No-Knead Bread.

Eggplant

Eggs

  • Fried eggs: 2 cups (about 225 g) shredded cooked chicken, folded in with the chips. The chicken must have been cooked to 165°F (74°C). From Chilaquiles Rojos.
  • Eggs: No good swap. The eggs bind the dough and give it structure. From Pão de Queijo.
  • Hard-boiled eggs: Leave them out. The filling is still good without egg. From Beef Empanadas.

Fermented black bean

  • Fermented black beans: Omit them and add 1 extra teaspoon of soy sauce. The sauce will be less deep. From Mapo Tofu.

Feta

  • Feta cheese: 1 1/2 cups (225 g) feta plus 1/2 cup (120 g) ricotta for a softer, milder filling. From Spanakopita.
  • Feta cheese: Leave it out for a fully plant-based dish. From Gigantes Plaki.
  • Feta cheese: Crumbled goat cheese, or leave it out. The dish is good without cheese. From Shakshuka.

Fish sauce

  • Fish sauce: Soy sauce, for a vegetarian version. Use about 2 tablespoons (30 ml) and taste. It is less savory than fish sauce. From Pad Thai.
  • Fish sauce: Light soy sauce, about 1 1/2 teaspoons, for a less funky result. This is not vegan if the paste contains shrimp paste. From Thai Green Curry with Chicken and Vegetables.

Flour

  • All-purpose flour: Rice flour or cornstarch, with gluten-free panko, for a gluten-free coating. From Chicken Katsu.
  • All-purpose flour: A 1-to-1 gluten-free flour blend. Simmer a few minutes longer and expect a slightly grainier texture. From Béchamel Sauce.
  • All-purpose flour: 1 tablespoon (8 g) cornstarch stirred into 2 tablespoons cold stock, whisked in and simmered until clear and thick. From Classic Roast Chicken with Pan Gravy.
  • Bread flour: The same weight of all-purpose flour. The loaf will be a little softer and flatter. From No-Knead Bread.
  • Part of the flour: Replace up to 1/2 cup (60 g) with whole wheat or rye flour, and add 1 tablespoon (15 ml) more water. From No-Knead Bread.

Fresh chile

  • Dried red chili peppers: 1/2 teaspoon red pepper flakes, added with the garlic. From Gambas al Ajillo.
  • Jalapeño chile: One serrano chile for more heat, or a pinch of crushed red pepper flakes. Leave it out for a mild dip. From Guacamole.

Fried chip

  • Fried chips: Thick, plain, lightly salted store-bought tortilla chips. Cook the sauce for the same time, then use only about half a teaspoon of salt in it. From Chilaquiles Rojos.

Garam masala

  • Garam masala: 1 teaspoon chana masala powder, added at the same point. From Chana Masala.

Garlic

  • Fresh garlic: No good substitute. Garlic powder and jarred minced garlic will not give the same sweet, toasty flavor. From Spaghetti Aglio e Olio.
  • Garlic chives: Sliced scallion greens, added at the very end. From Pad Thai.
  • Garlic: One small clove for a very mild dip, or a quarter teaspoon of garlic powder. Fresh garlic gives a cleaner flavor. From Classic Hummus with Tahini and Lemon.
  • Garlic yogurt sauce: A tahini sauce: 1/4 cup (60 g) tahini, 3 tablespoons (45 ml) lemon juice, 1 grated garlic clove, a pinch of salt and enough cold water to make it pourable. Whisk until smooth. From Chicken Shawarma at Home.

Ghee

  • Ghee: Any neutral oil, such as sunflower or canola. The oil makes the dish fully plant-based. From Chana Masala.

Gigantes bean

  • Gigantes beans: Large lima beans (butter beans). They are creamier and cook faster, so start testing at 40 minutes. From Gigantes Plaki.

Ginger

  • Fresh ginger: 1/2 teaspoon ground ginger, added with the berbere. From Misir Wat.

Gochujang

  • Gochujang: There is no true substitute, because the fermented flavor is unique. As a stand-in, stir 1 tablespoon miso, 1 teaspoon Korean chili flakes (gochugaru), 1/2 teaspoon sugar and 1 teaspoon water. From Bibimbap.

Green bean

Green cabbage

  • Green cabbage: Thinly sliced romaine or cucumber. The cold crunch is the point. From Chicken Katsu.

Green olive

  • Green olives: Leave them out, or use 2 tablespoons (20 g) of raisins for a sweeter filling like the La Rioja style. From Beef Empanadas.
  • Green olives: Kalamata or other black olives. They add a darker, fruitier, winey note and can color the sauce. Add them in the last 5 minutes so they do not turn mushy. From Moroccan Chicken Tagine with Olives and Preserved Lemon.

Gruyere cheese

Guajillo chiles

  • Guajillo chiles: Dried New Mexico chiles, which are similar in heat. The flavor is earthier and less tangy, but the color is just as red. From Pozole Rojo.

Habanero

  • Habanero or serrano: Jalapeño for milder heat, or ají amarillo paste alone for fruity warmth with little burn. From Peruvian-Style Ceviche.

Hass avocado

  • Hass avocados: Other ripe, creamy avocados, about 1 pound (450 g) of flesh. Taste and adjust the salt and lime. From Guacamole.

Heavy cream

Heavy cream and milk

  • Heavy cream and whole milk: 2 cups (480 ml) heavy cream alone for a richer dish. Half-and-half works, but the sauce is thinner and separates more easily. From Potato Gratin (Gratin Dauphinois).

Hominy

  • Canned hominy: Dried hominy, soaked overnight and cooked until tender, as the package directs. Allow several extra hours. From Pozole Rojo.

Injera

  • Injera: Warm pita, naan, lavash or any soft flatbread. They lack the sour tang of injera but work for scooping. A squeeze of lemon on the stew brings a little of that sourness back. From Misir Wat.

Kasuri methi

  • Kasuri methi: Leave it out. The curry is still good, only less aromatic. Do not use fenugreek seeds, which are bitter and far stronger. From Butter Chicken (Murgh Makhani).

Lemon

  • Fresh lemon juice: No good swap. Use fresh lemons, or leave out the wedges for a milder dish. From Greek Lemon Chicken and Roasted Potatoes.
  • Lemon juice: White wine vinegar, starting with 2 teaspoons. Lemon tastes brighter, so use vinegar only if you have none. From Turkish Red Lentil Soup (Mercimek Çorbası).
  • Fresh lemon juice: Lime juice works in the same amount. Start with a little less and taste, because lime can be sharper. From Classic Hummus with Tahini and Lemon.
  • Lemon juice: Freshly squeezed lime juice in the same amount. Bottled lemon juice tastes flat, so use it only if you have no fresh fruit. From Tabbouleh.
  • Lemon juice: Lime juice in the same amount, or 2 tablespoons (30 ml) white wine vinegar in the marinade. Use less vinegar than lemon because it is sharper. From Chicken Shawarma at Home.

Lima bean

Lime

  • Lime juice: Lemon juice in the same amount. The flavor is a little softer and less floral. From Guacamole.
  • Lime juice: Half lime juice and half lemon juice is acceptable. Use fresh juice only; bottled juice tastes dull. From Peruvian-Style Ceviche.

Makrut lime leaves

Masarepa

  • Masarepa: No true substitute. Regular cornmeal and masa harina will not give the same dough. Order a bag labeled for arepas. From Arepas.

Mexican crema

  • Mexican crema: Sour cream thinned with a spoonful of milk, or heavy cream drizzled on top. From Chilaquiles Rojos.

Mexican oregano

  • Mexican oregano: Regular dried oregano, using a little less because it is stronger. From Pozole Rojo.

Milk

  • Whole milk: 2% milk or unsweetened plain plant milk. The rolls will be a little less rich. From Pão de Queijo.
  • Whole milk: Two percent milk for a lighter sauce, or half milk and half cream for a richer one. Plain unsweetened oat or soy milk also works, with a different taste. From Béchamel Sauce.

Mint

Mozzarella

  • Mozzarella: Monterey Jack, mild white cheddar or queso fresco. Fresh cheeses melt less, so crumble or slice thinly. From Arepas.

Mushrooms

  • Cremini mushrooms: Button, shiitake (stems removed), oyster or portobello. A mix gives more flavor than one kind. From Mushroom Risotto.

Niter kibbeh

  • Niter kibbeh: Ghee gives a similar buttery richness without the spice notes. For a dairy-free stew, use a neutral oil. Add a pinch of ground cumin and cardamom to either one if you want a hint of the spiced flavor. From Misir Wat.

Nutmeg

Oil

  • Neutral oil in the dough: Melted butter, for a richer flavor and softer crumb. From Arepas.
  • Neutral oil: The same amount of melted butter. The rolls taste richer but brown faster, so check them a few minutes early. From Pão de Queijo.

Olive oil

Onion

  • Yellow onion: Leave it out for a plain potato tortilla, or use a sweet onion for a milder, sweeter taste. Spring onions also work. From Spanish Tortilla.
  • Red onion: One shallot, or the white parts of 3 scallions. Both are milder. From Panzanella.
  • White onion: Red onion or the white parts of 2 scallions. A quick rinse softens the bite of red onion. From Guacamole.
  • Red onions: Yellow onions. They taste sharper, so cook them 30 seconds longer. From Lomo Saltado.
  • Yellow onion: Six scallions, white and green parts, roughly chopped. Squeeze out any extra moisture before they go into the grinder. From Falafel from Dried Chickpeas.
  • Olive oil for the onions: Any neutral oil, such as sunflower or canola, for a lighter flavor. Browning also works with part oil and part butter. From Mujaddara.
  • Red onions: Yellow onions work well. Use the same weight, since the onions are the base of the sauce. From Misir Wat.
  • Onion and bay leaf: Leave both out. A plain sauce is still correct. From Béchamel Sauce.
  • Pearl onions: 8 ounces (225 g) of shallots, peeled and halved. From Beef Bourguignon.

Oregano

Palm sugar

Panko

  • Panko breadcrumbs: Plain dry breadcrumbs. The crust will be denser, so press it on gently. From Chicken Katsu.

Paprika

  • Sweet paprika: 1 teaspoon smoked paprika for a smokier, deeper flavor. From Shakshuka.

Parchment paper

  • Parchment paper: Skip it. Rest the dough on a towel dusted with cornmeal and tip it carefully into the hot pot. From No-Knead Bread.

Parmesan

  • Parmesan and mozzarella: 1 1/2 cups (150 g) of one cheese, or a mix of aged cheeses such as Pecorino, aged Gouda or sharp white cheddar. Semi-cured Minas cheese, if you find it, can replace the Parmesan. From Pão de Queijo.
  • Parmesan cheese: Grana Padano or pecorino Romano. Pecorino is saltier, so taste before adding more salt. From Mushroom Risotto.

Parsley

  • Flat-leaf parsley: Curly parsley or chopped chives, added at the end. From Gambas al Ajillo.
  • Flat-leaf parsley: Curly parsley, finely chopped, or leave it out and finish with an extra pinch of pepper flakes. From Spaghetti Aglio e Olio.
  • Fresh parsley: Chopped fresh dill. From Greek Lemon Chicken and Roasted Potatoes.
  • Parsley or cilantro: Either herb, or a few chopped mint leaves. Use whichever you have. From Shakshuka.
  • Flat-leaf parsley: Curly parsley works if you chop it extra fine and remove the tougher stems. The flavor is milder and the texture a little fluffier. From Tabbouleh.
  • Parsley stems: A small handful of parsley leaves, for a grassier flavor. From Homemade Chicken Stock.

Pasta

  • Spaghetti: Linguine or spaghettini. Spaghettini cooks about a minute faster, so start checking it early. From Spaghetti Aglio e Olio.

Peas and carrot

  • Frozen peas and diced carrots: Corn, diced bell pepper or finely chopped broccoli stems, cut small so they heat through in a minute or two. From Egg Fried Rice.

Pecorino

  • Pecorino or Parmesan: Leave it out for the classic version, or scatter toasted breadcrumbs on top for crunch. From Spaghetti Aglio e Olio.

Pepper

  • Ground white pepper: A small pinch of freshly ground black pepper, which is fruitier and less earthy. From Egg Fried Rice.
  • Black peppercorns: Leave them out. Do not use ground pepper, which clouds the liquid. From Homemade Chicken Stock.
  • Black pepper: White pepper, which leaves no dark flecks on the surface. From French Omelet.
  • White pepper: Fine black pepper. The sauce will show small dark flecks. From Béchamel Sauce.

Pork

  • Pork shoulder: Bone-in chicken thighs and legs, simmered for 40 to 45 minutes. See the variations below. From Pozole Rojo.
  • Ground pork: Ground beef, which Wikipedia lists as the traditional meat, cooked to 160°F (71°C). For a meatless version, use 8 ounces (225 g) of finely chopped shiitake mushrooms. From Mapo Tofu.

Potato

  • Yukon Gold potatoes: Any waxy or all-purpose potato. Russets work too, but the tortilla will be softer and may break more easily. From Spanish Tortilla.
  • Yukon Gold potatoes: Red potatoes, or russets cut a little larger. Russets give a softer, starchier result. From Greek Lemon Chicken and Roasted Potatoes.
  • Russet potatoes: Yukon Gold potatoes, or about 1 1/2 pounds (675 g) of frozen fries baked to the package directions. From Lomo Saltado.
  • Yukon Gold potatoes: Russet potatoes for a thicker sauce and softer slices, or red potatoes for firmer slices and a thinner sauce. Keep the 1/8 inch (3 mm) thickness. From Potato Gratin (Gratin Dauphinois).

Preserved lemon

  • Preserved lemon: Fresh lemon zest, taken from one lemon in wide strips and added with the olives, plus an extra pinch of salt at the end. This tastes bright and clean, but it lacks the fermented, almost savory depth of preserved lemon, so the dish will taste different, not identical. Indian-style lemon pickle also works in small amounts, but many jars contain chile and oil, which change the flavor. From Moroccan Chicken Tagine with Olives and Preserved Lemon.

Queso fresco

  • Queso fresco: Crumbled feta, which is saltier, or mild cotija. Taste first and skip extra salt on the plate. From Chilaquiles Rojos.

Red

  • Red or yellow bell peppers: Green peppers, which taste more grassy, or a mix of colors. From Ratatouille.

Red lentil

  • Split red lentils: Brown or green lentils will keep their shape and make a looser stew. Cook them 15 to 20 minutes longer and mash some against the side of the pot. From Misir Wat.

Rice

  • Bomba rice: Arborio or Calrose. For Arborio, start with about half a cup (120 ml) less stock and expect a softer, creamier result. Avoid long-grain rice such as basmati. From Chicken Paella with Saffron and Green Beans.
  • Cooked long-grain white rice: Cooked jasmine or basmati rice. Cold brown rice also works, but it is chewier and needs an extra minute in the pan. From Egg Fried Rice.
  • Short-grain rice: Sushi rice or medium-grain rice, cooked by the package directions. From Bibimbap.
  • Long-grain white rice: Basmati rice, or medium-grain rice for a softer, stickier result. Brown rice takes about 40 minutes, so cook it in its own pot and fold it in at the end. From Mujaddara.
  • Rice: Coarse bulgur, in the same amount. Add it after the lentils and cook it for about 12 to 15 minutes, checking the package for timing. From Mujaddara.
  • Long-grain parboiled rice: Golden sella basmati rice, used the same way. Plain long-grain white rice also works, but it is softer, so cut the stock by about half a cup (120 ml) and start checking at 20 minutes. From Jollof Rice.
  • Arborio rice: Carnaroli or Vialone Nano, same weight. Long-grain or basmati rice will not turn creamy. From Mushroom Risotto.

Rice noodles

  • Dried rice noodles: About 1 pound (450 g) fresh flat rice noodles, loosened and dipped in boiling water for 15 to 30 seconds. From Chicken Pho (Phở Gà).

Rice vinegar

  • Rice vinegar: The same amount of lemon juice or apple cider vinegar. From Bibimbap.

Roasted peanut

  • Roasted peanuts: Chopped roasted cashews, or no nuts if anyone at the table has a nut allergy. From Pad Thai.

Roasted red pepper

  • Roasted red peppers: Sliced tomato with olive oil and salt, or a simple green salad, for a fresh contrast. From Spanish Tortilla.

Rock sugar

Romaine leaf

  • Romaine leaves: Little gem lettuce, cabbage leaves or warm pita for scooping. From Tabbouleh.

Saffron thread

Scallion

  • Scallions: 1 small yellow onion or 1 medium leek, chopped and cooked in the olive oil for 5 to 7 minutes until soft. From Spanakopita.
  • Scallions: Half a small red or white onion, minced very fine and rinsed under cold water for a gentler bite. From Tabbouleh.

Scotch bonnet pepper

  • Scotch bonnet pepper: Habanero has a similar heat and fruitiness. For a much milder pot, use a seeded red jalapeno or a whole pierced pepper that you remove before serving. From Jollof Rice.

Sherry

  • Dry sherry: The same amount of dry white wine, or skip it and finish with a squeeze of lemon. From Gambas al Ajillo.

Shrimp

  • Large shrimp: Medium shrimp, cooked about a minute less. Shell-on shrimp also work; add about a minute. From Gambas al Ajillo.
  • Shrimp: Thin slices of chicken breast, cooked to 165°F (74°C), or all tofu, about 12 ounces (340 g) in total. From Pad Thai.

Sichuan peppercorns

  • Sichuan peppercorns: Nothing else numbs the mouth the same way. Leave them out rather than use black pepper, and expect a spicy dish without the málà. From Mapo Tofu.

Smoked paprika

Soy sauce

  • Light soy sauce: All-purpose soy sauce, or tamari for a gluten-free version. Check the label, since some tamari is not gluten-free. From Egg Fried Rice.
  • Dark soy sauce: Leave it out. The rice will be paler but just as good. From Egg Fried Rice.

Spinach

  • Frozen spinach: About 2 pounds (900 g) fresh spinach, wilted, cooled, chopped and squeezed dry. From Spanakopita.

Stock

Sugar

  • Sugar: Leave it out, or add one more grated carrot with the onions. From Gigantes Plaki.
  • Sugar: Leave it out, or stir in a small grated carrot with the onion to round off the acidity. From Shakshuka.

Sweet potato

Tahini

  • Tahini: There is no true replacement, since tahini defines the flavor. In an emergency, grind toasted sesame seeds with a little neutral oil into a paste, but expect a grainier dip. From Classic Hummus with Tahini and Lemon.

Tahini sauce

  • Tahini sauce: Plain yogurt stirred with lemon juice, grated garlic and salt, for a tangy sauce with a different feel. From Falafel from Dried Chickpeas.

Tamarind paste

  • Tamarind paste: Tamarind concentrate, starting with 1 to 2 tablespoons and tasting, since strength varies. Lime juice with a little extra sugar is only a rough stand-in: brighter, without the fruity depth. From Pad Thai.

Tapioca starch

  • Tapioca starch: Replace up to half with sour cassava starch (polvilho azedo) for a tangier roll. Cornstarch and flour are not substitutes. From Pão de Queijo.

Thai basil

Thyme

  • Dried thyme: Three or four fresh thyme sprigs, removed at the end. Fresh thyme is milder, so use a little extra. From Jollof Rice.
  • Fresh thyme: 1/2 teaspoon dried thyme, or leave it out. The stock is fine without it. From Homemade Chicken Stock.
  • Fresh thyme: 1 teaspoon (1 g) of dried thyme, added with the stock. From Beef Bourguignon.
  • Thyme: Rosemary, sage or parsley stems. Use less rosemary and sage, since both are strong. From Classic Roast Chicken with Pan Gravy.

Thyme sprig

  • Fresh thyme sprigs: 1 teaspoon dried thyme or herbes de Provence, added with the tomatoes. From Ratatouille.

Tomato

  • Ripe tomatoes: 1 cup (240 g) canned crushed tomatoes. Cook the sofrito a couple of minutes longer. From Chicken Paella with Saffron and Green Beans.
  • Large ripe tomatoes (off-season): 2 pounds (900 g) cherry or grape tomatoes, halved. Add a small pinch of sugar to the dressing if they taste flat. From Panzanella.
  • Canned crushed tomatoes: 2 pounds (900 g) very ripe fresh tomatoes, grated, skins discarded. Simmer the sauce 10 to 15 minutes longer. From Gigantes Plaki.
  • Plum tomato: Leave it out for a purer avocado flavor. If used, seed it, or the dip turns watery. From Guacamole.
  • Canned crushed tomatoes: 1 pound (450 g) ripe fresh tomatoes, finely chopped or grated. Add 5 to 8 minutes to the cooking time to drive off the extra water. From Chana Masala.
  • Canned tomatoes: 2 pounds (900 g) ripe fresh tomatoes, grated or chopped. Simmer longer, until the sauce is thick. From Shakshuka.
  • Ripe plum tomatoes: One 28-ounce (800 g) can of whole peeled tomatoes, drained of most of the juice. Fry the base a few minutes longer if the puree looks loose. From Jollof Rice.
  • Fresh tomatoes: One 28-ounce (800 g) can of whole peeled tomatoes, crushed by hand. Simmer a few minutes longer. From Ratatouille.

Tomato paste

Tomato sauce

Vinegar

  • Red wine vinegar: Sherry vinegar or white wine vinegar, in the same amount. Balsamic is sweeter and stains the bread dark, so use half as much. From Panzanella.
  • Red wine vinegar: White wine vinegar or apple cider vinegar, in the same amount. From Lomo Saltado.

Water

  • Ice water: Cold chickpea cooking liquid, strained, in the same amount. The dip tastes a little more of chickpea and slightly less airy. From Classic Hummus with Tahini and Lemon.
  • Cold water: The same amount of milk or cream for a slightly richer result, or leave it out. From French Omelet.

White

White fish

  • Firm white fish: Any other firm, mild fish that your seller says is suitable for raw use. Or use raw scallops, again only from a trusted seller. From Peruvian-Style Ceviche.

Wine

Worcestershire sauce

  • Worcestershire sauce: 1 tablespoon (15 ml) soy sauce plus 1 tablespoon (15 ml) cider vinegar. Taste and add a pinch more sugar if sharp. From Chicken Katsu.

Yeast

  • Instant yeast: The same amount of active dry yeast, stirred into the water first and left for 5 minutes. From No-Knead Bread.

Yogurt

  • Plain whole-milk yogurt: Greek yogurt thinned with a spoonful of water, or labneh. For a dairy-free plate, skip it and add extra lemon juice to the salad. From Mujaddara.
  • Yogurt in the marinade: 3 tablespoons (45 ml) extra olive oil and an extra tablespoon of lemon juice. You lose some tenderness and the thick coating, but the flavor stays close. From Chicken Shawarma at Home.