That's right, rest of the world. "Utah food" is not an oxymoron. I regularly write about Utah restaurants, chocolatiers, cheesemakers and mongers, ranchers, apiarists, farmers and zymurgists who are world class. But I don't know much about what goes on in traditional Utah kitchens.

Being from Texas, I can rattle on at length about the glories of processed cheese, Dr Pepper, barbecue, enchiladas and chicken-fried everything. But I don't have that kind of insider perspective on scones and funeral potatoes and other true-Utah foods.

Can you help me out? I'm looking for recipes and anecdotes. Full credit will be given and maybe I'll want an interview...

Just post-em (that's a pun) right here.