What cuisine is uniquely Utah?

I'm sometimes asked this question by newspaper and magazine writers or cookbook authors.

Sometimes it's because they're writing a book or article and need information; other times, they're just curious.

It's hard to answer, because there's no one-size-fits-all dish or cooking style that describes Utah, as in say, Kansas City barbecue.

Many of the things we eat aren't so different from what people are eating in Idaho or New Jersey or Iowa (although we supposedly beat Iowa on per capita Jell-O consumption a few years ago).

So last week when asked to contribute to another national publication, here are some of the influences, unique foods and culinary quirks that I mentioned:

Utah's varied climate from snowy mountains to hot, dry deserts means that crops vary in different parts of the state.

Green River melons.

Sanpete County turkeys.

Cache Valley cheese and berries.

Box Elder County's Fruitway and Peach Days.

Bear Lake raspberries.

Onion production, which ranks 10th highest in the nation. Southern Utah's pomegranates and pecans in the local "Dixie Salad."

Dutch oven cooking, a tribute to pioneers and early settlers who used them to cook everything from bread to buffalo stew.

Large families and the spirit of self-reliance and thrift. Hence, home cooking, backyard gardens, home canning and dehydrating food never really went out of style.

Food storage. Where else would you find basement after basement stacked with 5-gallon buckets of wheat, or where people share recipes for using powdered milk?

The thousands of LDS missionaries who go to all areas of the globe and come home with a love of the culture and cuisine. They seek out — or even open — restaurants to serve these dishes.

The huge Hispanic influence, with the family-run Red Iguana and lots of other Mexican eateries and tacquerias.

Italian settlers from the late 1800s, and markets such as Granato's, which helped restaurants and home cooks get good olive oil, Parmesan, pasta, etc.

The Greek immigrants in the early 1900s, giving us the annual Greek Festival and longtime restaurants like Lamb's, Crown Burgers and The Mandarin.

The Japanese-Americans who were interned at Topaz during World War II. Many stayed in Utah and started farms and restaurants.

The Pacific Islander and Asian population in West Valley City.

The ski resorts in Park City/Sundance that helped develop a sophisticated dining scene.

The Navajo taco (also known as Indian tacos) served on "fry bread."

Fry sauce, that ketchup-mayo condiment for dunking French fries and slathering on burgers.

Funeral potatoes, the hash brown and sour cream casserole that's become standard fare at post-funeral dinners.

Green Jell-O. Enough said.

The first Kentucky Fried Chicken franchise.

What did I miss? A lot, I'm sure.

Drop me an e-mail or make a comment online and tell me what else belongs on the Utah food smorgasbord.

The next time I'm asked, I'll have even more to tell.

e-mail: vphillips@desnews.com