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
		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