Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Big Buy: Pine Nuts

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

from Fine Cooking #110, pp. 18-19

Pine nuts are a great addition to salads, pesto, and pasta dishes, but considering their high price and tendency to spoil quickly, they’re not something we typically stock up on. Turns out, maybe we should. The big bags of these ivory-colored nuts sold in warehouse stores are a much better deal than those itty-bitty jars of pine nuts at the supermarket. To use them up before they turn bitter, we’ve created three irresistible recipes—try pine nuts in caramelly cookie bars, as a flavor accent in a tomato pan sauce for fish, or in herb-stuffed pork chops. With ideas like these on hand, those nuts will be long gone before they have any chance of spoiling.

Pine Nut and Chocolate Caramel Bars Black Cod with Pine Nuts, Tomatoes, and Olives
Pine Nut and Chocolate Caramel Bars  

Black Cod with Pine Nuts, Tomatoes, and Olives

Pork Chops Stuffed with Pine Nuts and Herbs The big buy:

What: Pine nuts.

How Much: 24 oz. bag.

How to Store: Refrigerate in an air-tight container for up to three months, or freeze for up to nine months. Pine nuts have a high oil content and can become rancid quickly. Taste a few before using; you’ll detect a bitter off-flavor when it’s time to toss them.

Pork Chops Stuffed with Pine Nuts and Herbs

Photos: Scott Phillips


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Bologna, Italy (512)

Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks