Cook’s Thesaurus
If you ever start cooking, only to discover that you are missing a vital ingredient, or the ingredient called for doesn’t seem to be available locally, then The Cook’s Thesaurus is the place to turn to. Lets say you don’t have any endives (chicory, if you are British), this is what the Cook’s Thesaurus has to say:
Belgian endive = French endive = witloof = witloof chicory = chicory (in Britain) = Belgium chicory = blanching chicory = Dutch chicory = green-leaved blanching chicory = chicon
Notes: These crunchy, slightly bitter leaves are often used to make hors d’oeuvres, but they can also be chopped and added to salads, or braised to make an exquisite (and expensive) side dish. Select heads with yellow tips; those with green tips are more bitter. Their peak season is the late fall and winter. Substitutes: radicchio (similar flavor) OR arugula OR watercress