Solace for a sweltering summer:
ICED CUCUMBER DILL and YOGURT SOUP
Yield: 8 servings.
4 cucumbers
Olive oil
About 3 tablespoons finely chopped fresh dill
2 garlic cloves, peeled and crushed
2 teaspoons salt
1/2 teaspoon black pepper
4 cups unflavored yogurt
2 cups ice water
Fresh dill for garnish
Peel cucumbers and cut in half lengthwise. Remove seeds. Slice cucumbers, crosswise, into very thin pieces. Put cucumber pieces in a colander. Drizzle olive oil over cucumber pieces and toss gently. Add dill, garlic, salt and pepper. Toss well. Set colander over a large bowl; cover with plastic or foil, refrigerated and allow cucumbers to drain 1 to 3 hours.
Put drained cucumbers in a bowl. Add yogurt and water. Cover and refrigerate several hours to overnight.
Correct seasoning before serving. Serve chilled, garnished with fresh dill.
Noël Balen grew up sure of two things: what he wanted to do with his life—music and writing books—and what he didn’t want to do—all the rest.
guests. It’s as if the fairy godmother of modern hospitality waved a magic wand and showered the property with contemporary comfort. Because the sunshine-yellow landmark wears a National Register of Historic Places designation, current renovations paid close attention to preserving the hotel’s historic past, while, at the same time, making structural changes, expanding some public areas and fully refurbishing guest rooms. Today’s guest rooms boast shiny new black and white tile bathrooms as well as a slew of stylish fixtures and furnishing. And lo and behold, the oldest remaining hotel in Yellowstone National Park now sports Internet service (although, blissfully, there are still no televisions in guest rooms).
Wow, talk about a diverse cooking career. Regina Charboneau has worked as a camp cook in the bush of Alaska; been chef de cuisine on a set of luxurious vintage railway cars; launched numerous top restaurants (including King’s Tavern in Natchez, Mississippi; Regina’s at the Regis and Biscuits & Blues, both in San Francisco); written a column for TheAtlantic.com; and purchased and restored, 
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The bar at 
Guest rooms and suites sit here, there and everywhere on the property, some tucked into one and two story buildings and some almost directly on the beach, hidden behind thick native sea grape and lush tropical foliage. Although the 105 rooms and suites vary in size and configuration, all share similar decor elements designed to offer soothing respite from sun and sea. All rooms sport light and airy interiors, with light wood and teak furniture, stone walls, and natural colour schemes (enhanced with dabbles of island colors). And all rooms come with outdoor patio or terrace—-some with better views than others.
Walking paths lined with flowers and shaded by island palms lead guests to the resort’s three dining venues, tennis complex and fitness center, reception area, activities room (sporting a large-screen TV), swimming pool and kids’ playhouse. In keeping with the resort’s original concept, there are no locks on the doors or televisions in most rooms and cell phone use is discouraged in public settings. 
New to Rockefeller’s vision is the spa. And what a spa it is! Although the treatments are divine, it’s location location location that make Little Dix’s Sense spa the loveliest in the Caribbean.
Mother Nature set the scene. This was back in the beginning of time, when she blessed a particular batch of water, heated it to about 143°F in the depths of the earth and bubbled it up to springs flowing along the lower slopes of what would be called Hot Springs Mountain (part of the Ouachita Mountain range). No doubt Native Americans stumbled on the springs and understood their magic powers. The first explorers, too, found the water, but it wasn’t until after the 1803 Louisiana Purchase that settlers spread the word and America’s first health resort rooted and blossomed. 
The first bathhouses in Hot Springs were simple wooden structures built over the streams and subject to rot and fire. But competition for the elite visitor’s business spurred construction of bigger, better bathhouses outfitted with such extravagances as stained glass windows, patterned tile flooring and dramatic sculptures. At the town’s peak of popularity, eight elegant bathhouses, surrounded by gardens and dotted with fountains, formed Bathhouse Row and both the rich and poor, the famous and infamous (opera stars, presidents, gangsters ) showed up for the curative waters.
Several places around town offer traditional thermal mineral baths to the public, but because the government pools the water and sells it to the different bathhouses, the water is the same no matter where one goes and the bathing experience is similar with amenities varying only slightly.
She may be a faded beauty, but the
Noted for serving tender hickory smoked beef, pork and ribs, and tasty side dishes, McClard’s attributes the secret of its success to a special house-made barbecue sauce and other made-from-scratch recipes.
Yield: about 8 cups.
DRESSING
26 BEACH RESTAURANT 
GOBI
