Substituting one ingredient for another should only be done when you don’t have the necessary ingredient on hand in your kitchen.

  • When fresh herbs are not available, substitute half of the amount of fresh herbs with dried herbs if using one tablespoon or less. Make sure the dried herbs have not been in the pantry for more than 6 months, as dried herbs will lose their flavor after this time. When a recipe calls for more than one tablespoon of fresh herbs, it is important to have fresh available or substitute this herb with parsley which is available at all supermarkets during each season. Another option: try growing fresh herbs from seeds in pots on your porch during the summer and move them inside during the winter. Many herbs like thyme, mint, oregano and sage can be planted in a kitchen garden. With a little mulch over the winter, these herbs will return the next spring season. Dill and cilantro will reseed itself and you can discover this in new places each garden season.
  • The recipes on this site call for cloves of garlic. One medium sized clove of garlic equals about one teaspoon of chopped or minced garlic.
  • Many varieties of onions are available at the supermarket. Try substituting sweet onions in recipes that call for white onions since they caramelize during cooking, adding a delicious flavor to chicken.
  • Many recipes call for fresh lemon juice. For adding flavor variety to chicken, try substituting different vinegars for the lemon juice. Herbed, spiced and fruited vinegars are available at many supermarkets and specialty shops. The juice of one lemon is equal to about two tablespoons. Before adding the vinegar to the recipe, sample the vinegar on a salad to become familiar with the taste.