3 fresh to 1 dry. e.g. if the recipe calls for 1 Tbsp of fresh thyme, substitute 1 tsp dried thyme. (convenient, I think, that 1 Tbsp=3 tsp)
I'm going with Lexmccall above: as a cookbook editor, I always use the 1 dry to 3 fresh ratio as well.
I'm an avid home cook and I use the 3 to 1 ratio also.
And when to add to your cooking makes a difference:Add dried at the beginning of cooking, and fresh towards the end of cooking
Please enter a valid email address.
Well played. You deserve a cookie.
There's no intricate lattice-work necessary
Little Changes for Big Pie Flavor
The BBC Cooking Segment Gone Wrong
A Tomato Cocotte for Your Summer Table
What's the Deal with Activated Charcoal?
The Key to Summer Cocktails Minus the Booze
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)