Milk: heavy cream thinned with water, evaporated milk lasts a long time
Butter: oil (if cooking), heavy cream for flavor
Cheese groups:
- Cottage cheese, cream cheese, ricotta, fromage blanc
- Cheddar, Colby, gouda, monterey jack, mozzarella, swiss
- Asiago, gruyere, parmesan
Vegetables: Buy frozen or store in freezer so they can last longer
- Chard, lettuce, spinach
- Collard greens, cabbage, bok choy
- Kale, mustard greens
- Asparagus, broccoli, brussel sprouts, cauliflower, celery, eggplant
- Beets, carrots, potato, parsnip, sweet potato, squash
- Leeks, onions, scallions, shallots, spring onions
Herbs:
- Basil, chives, chervil, cilantro, dill, mint, parsley, tarragon
- Bay leaves, marjoram, oregano, rosemary, sage, thyme
Spices:
- Curry powder, garlic powder, onion powder, turmeric
- Cardamom, coriander, fennel, lavender, nutmeg, saffron
- Allspice, ginger, peppercorn, mustard powder, sumac
- Cinnamon, chili powder, cloves, cumin, nutmeg, paprika
*This list of substitutions has been adapted from NYT Cooking.