Tip - Cooking Substitutions

Here are a few ideas for alternatives.

ITEM SUBSTITUTION
    Balsamic vinegar --- 1 tablespoon 1 tablespoon red wine vinegar plus 1/2 teaspoon sugar
    Bamboo shoots --- Asparagus (in fried dishes)
    Bergamot --- Mint
    Chayotes --- Yellow summer squash or zucchini
    Cilantro --- Parsley (for color only; flavor cannot be duplicated)
    Coconut milk --- 2-1/2 cups water plus 2 cups shredded, unsweetened coconut.
    Combine and bring to a boil. Remove from heat; cool. Mix in a blender for 2 minutes; strain
    Delicata squash --- Butternut squash or sweet potato
    Green mangoes --- Sour, green cooking apples
    Habanero peppers --- 5 jalapeno peppers or serrano peppers
    Italian seasoning --- equal parts basil, marjoram, oregano, rosemary, sage, and thyme
    Lemon grass --- Lemon zest (zest from 1 lemon equals 2 stalks lemon grass)
    Limes or lime juice --- Lemons or lemon juice
    Lo Mein noodles --- Egg noodles
    Mascarpone --- 1 cup 3 tablespoons heavy cream plus 3/4 cup cream cheese plus 4 tablespoons butter
    Neufchatel --- Cream cheese or Boursin
    Palm sugar --- Light brown sugar
    Rice wine --- Pale, dry sherry or white vermouth
    Red peppers --- Equal amount pimientos
    Romano cheese --- Parmesan cheese
    Saffron --- Turmeric (for color; flavor is different)
    Shallots --- Red onions or Spanish onions
    Shrimp paste --- Anchovy paste
    Tamarind juice --- 5 parts ketchup to 1 part vinegar