Tastes of Tradition
By Sandy Williams
While serving as her family historian, Sandy Williams discovered a treasure box of the handwritten recipes – writings she immediately recognized as her mother’s and grandmother’s. Having her own granddaughter now, the cherished recipes made her realize it’s not only enjoyable to have a recipe that brings back the memories of yesteryear, but by sharing grandma’s recipe with her own granddaughter, they can create new memories and a deeper sense of connection that we will both cherish and appreciate for years to come.
“Tastes of Tradition” is a column that will share some favorite childhood memories and recipes from the table of Sandy’s family – to yours. If you are lucky enough to have parents or elders in your family, Sandy encourages you to take the time to sit and listen to their stories. Recipes are beautiful reminders of traditions, familiar smells and memories we can all forever cherish. And if you have a recipe, please let us know at Unconditionally Her. We would LOVE the opportunity to feature your memories along with Sandy’s.
Taste of Traditions: Celebrating 100 Years of the Kentucky Hot Brown
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Dolly Parton's Encore Chocolate Cobbler: A Sweet Tribute
We’re celebrating Dolly Parton with warm chocolate cobbler, vanilla ice cream and a sweet tribute by the family cookbook she created with her sister Rachel.
Dolly Parton’s Dirt Road Martini: A Toast to a Beautiful Legacy
Raise a glass to Dolly Parton with her Dirt Road Martini, a wonderfully Southern blend of vodka, iced tea and savory giardiniera brine.
Gino's Italian Scrappel Recipe: A Family Tradition Worth Sharing
A treasured Italian family recipe passed down through generations, Gino DeSalvatore’s Scrappel combines delicate homemade crepes, Parmesan cheese, and warm chicken broth into the ultimate comfort food.
Bestie's Borscht: A Homemade Borscht Recipe Worth Texting For
This isn’t a departure from Ukrainian borscht so much as a lighter version of it — Bestie’s Borscht skips the cabbage and beef for a tomato-forward take with fresh beets and dill. Kiya Naka shares the family recipe she keeps swearing off and keeps coming back to.