How to Adapt Recipes Like a Pro

Switch like cuts with each other­—for example, ground meats and poultry are often interchangeable, as are boneless chops and boneless steaks and even tofu. Pay attention to cooking times and desired internal temperatures (they will vary), and be prepared to use more or less fat in the pan if necessary.

If you want to use another vegetable than the one called for, try to pick something similar. Peas and edamame, zucchini and eggplant, spinach and arugula, fennel and celery, as well as carrots and sweet potatoes generally can be swapped for one another. If a recipe calls for two or three veggies and you don’t have one, just bulk up on the vegetables you do have.

Lots of latitude here if you’re boiling the noodles or grains because you can easily adjust the cooking time. Be more circumspect if you’re cooking these ingredients pilaf-style and won’t be draining off excess liquid.

Cumin and paprika aren’t terribly potent and are often used by the teaspoon, or even tablespoon. In contrast, a quarter teaspoon of nutmeg or cloves goes a long, long way. Pay attention to intensity when changing spices, and don’t replace a mild spice with a potent one.

Go ahead and make changes as you like here. But do pay attention to salted vs. unsalted when it comes to nuts. And look for a similar texture when changing fruits, replacing apples with pears, oranges with grapefruits, and peaches with plums or mangoes.

If you divide the world of cheeses into three broad categories—hard, crumbly, and creamy—and then substitute within a category, you are likely to be successful. Hard cheeses include Parmesan, Pecorino Romano, Grana Padano, cotija, and Manchego. Crumbly cheeses include feta, goat, ricotta salata, and queso blanco. Creamy cheeses include cheddar, fontina, Gruyère, Havarti, and Monterey Jack.

Delicate herbs (basil, parsley, cilantro, mint, tarragon, dill, chives) are best used fresh (with mint as the only exception). Sturdy herbs (sage, oregano, thyme, marjoram) are best fresh, but you can substitute dried at a 3:1 ratio. It’s fine to trade one fresh herb for another within a category (delicate or sturdy). If you cook a lot, buy a bunch of parsley and/or cilantro every week—these herbs are the most versatile. Rubber bands and twist ties will­ encourage rot, so take them off when you get home. Many markets mist so much that the herbs are actually soggy. Wrap herbs in a paper towel and slide the herbs and towel inside an open bag and stow in the crisper. Wash and dry only what you’re using that day.