We want your favorite family recipe

Andreas Muller's swedish cinnamon buns etebullar (wheat buns) are a staple of the Swedish kitchen and always on hand when you take a fika (coffee break). Revival executive chef Andreas Muller, who hails from Kristinehamn, Sweden, makes his vetebullar with cinnamon and cardamom and garnishes with pearl sugar. / Photo by Renee Brock/Special

Andreas Muller’s swedish cinnamon buns vetebullar (wheat buns) are a staple of the Swedish kitchen and always on hand when you take a fika (coffee break). / Photo by Renee Brock/Special

The holidays are upon us, and what better time to dust off grandma’s pot roast recipe or your dad’s technique for making the perfect pecan pie.

Are you willing to share your recipe? We’re putting together our favorite reader family recipes for a future story and want to include yours. Send recipes — along with photos of the completed dish if you have them — to yzusel@ajc.com. Include your full name and the story behind the recipe.

Want to make sure your family recipes don’t get lost? Check out AJC food editor Ligaya Figueras’ interview with Valerie J. Frey, the author of “Preserving Family Recipes: How to Save and Celebrate Your Food Traditions,” who provides tips on how to preserve your own family recipes.

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