Macadamia

Macadamia nut growers, a mainstay of Hawaii's move to diversify its agricultural base, are pinning their hopes for new growth on preliminary research showing that the nuts with the sinfully rich image may contribute to a healthy heart. Dr. J. David Curb, director of the Honolulu Heart Program at Kuakini Medical Center and research director of geriatric medicine at the University of Hawaii, says people laugh when he tells them he is trying to prove macadamia nuts can be good for you.

I've always loved Passover, ever since I was a little girl. Long before I understood it as the Festival of Freedom that celebrates the ancient Israelites' exodus from slavery in Egypt, to me it was the holiday of difference. Indeed, it was — and still is — a time to join together for a ritual meal called a Seder, at which we ask ourselves: "Why is this night different from all other nights?" One answer could be: because everything tastes like matzo. But that doesn't have to be true.

The TV commercial for an insurance company — the one in which a gecko is seen putting a dollar bill that's bigger than it is into a vending machine for a bag of chips — is certainly memorable. But it's also implausible. Anyone who truly knows the little lizards realizes they'll take a sweet treat over a salty one (like chips) every time. Just ask Bob and Pam Cooper. The Original Hawaiian Chocolate Factory in Kailua-Kona (Big Island) offers tours Wednesdays and Fridays at 9:30 a.m. The cost is $10 for adults.

George Bao felt like a rich man the first time he flew back to China from America. He had so many gifts for his family and friends, he was lugging eight cardboard boxes in addition to his suitcase. That was in the 1980s, when flights weren't crowded. The airline didn't even charge him for the extra luggage. As for what the gifts were, the memory makes him laugh. He had brought secondhand clothes scavenged from yard sales. "My father was so happy," said Bao, who watched the elderly farmer put on his first Western suit, beaming even though it didn't fit well.

  The ultimate wedding cookie Submitted by Bonnie Zanardi of Whittier "Years ago, I saw the recipe printed on a bag of C&H sugar. It was so simple I almost ignored it. Sure glad I didn't. It is the most requested cookie I bake. The only alteration I've made is the type of nuts used...Macadamia nuts take this recipe over the top. " Total time: 1 hour Servings: Makes about 5 dozen cookies Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, please share it with us: Click here to upload pictures of the finished dish.

During my tenure as a television quiz-show writer (penning questions for "The Weakest Link" and the Maury Povich-hosted version of "Twenty One"), I stumbled across an unexpectedly rich source of trivia: the macadamia nut. Named in honor of Dr.

Regarded as the world's finest nut, the macadamia is a treasure for the cook. Because it is the richest of nuts and the most subtle in flavor, the creamy-beige nut makes superb sauces for delicate seafood and light meats. Buttery, crisp and slightly sweet, the nuts add an elegant touch to salads and are wonderful with rice and other grains. There is no end to their uses in desserts. They can be combined with caramel to make praline and can be made into cakes, cookies and mousses.

While reading with the greatest pleasure the Taste of Travel piece ("Home Grown"), I noted the reference to macadamia nut oil. This oil, which is excellent for salads and cooking, is more widely available than the writer thought. Mrs. Gooch's Natural Foods Markets carry it. ZITA CARNO West Hills