Utah’s unique signature dish is the scone, which is less like the English-ancestored quick bread and more like what the southwest knows as fry bread, close cousin to New Mexico’s sopaipilla. Utah scones are served soon out of the fry kettle, still warm, always with honey or honey butter for spreading or dipping. They’re right at every meal, but most common at breakfast in lieu of toast or biscuits. Similar breads are used in the southern regions of the state as the foundation for Navajo tacos. The other dish that supposedly was invented in Utah and is now occasionally found in other parts of the west is fry sauce. That’s a mix of ketchup and mayonnaise with perhaps a jot of garlicky spice or a soupcon of pickle juice. It’s always gentle-tempered, mostly used as a dip for French fries, but also sometimes as a condiment for burgers.
Before Ralph Nader, cars were fun. For generations of joyriders, a purring V-8 was a vehicle for play and pleasure. "Companion of carefree days" is how Chevy advertised itself...
Fun seekers swarm the Beehive State this time of year to schuss mountain slopes—Utah's license plates tout "the Greatest Snow on Earth." But for those of us whose favorite...
The Best Mexican Food Augusta, GA Everyone knows that the Central Savannah River Area (CSRA) around Augusta, Georgia, is rich with BBQ, peach pie, fried chicken, Coastal seafood, and meat...
Unique Regional Dishes After 40 years and 5 million miles spent on the road looking for America's best regional food, we've assembled a list of the quintessential, must-eat food in...
A Utah scone bears little resemblance to the dense biscuit that originally was English but has become a familiar morning pastry at coffee houses everywhere. It is a true...
"Drive-in" has come to mean just about any cheap-eats restaurant with car-friendly parking. A genuine drive-in is a place where customers park and are waited on and eat in...
