Photo: Houghton Mifflin Harcourt
Like many people,Trisha Yearwoodhas been busy in the kitchen during the past year—but for the Food Network star, it’s not a big shake-up from her usual routine.
“I think I was really born for cooking in quarantine, because I was raised on the theory that simple is better,” the country superstar, whorecently recovered from COVID, tells PEOPLE. “My pantry holds basics, staples that I use daily, so when we were faced with being home and not going to the grocery store, especially in the very beginning of the pandemic, I didn’t panic. I knew I could make meals out of what I had in my freezer—I always keep frozen ground beef, steaks, pizzas—and dried goods like pasta and canned sauces.”
Yearwood has spent this time finishing her fourth cookbook,Trisha’s Kitchen, which hits shelves Sept. 28. “Obviously you’ll see all new recipes in this book, but I think the thing I’m most proud of is what this new book has in common with my previous books,” she says. “Real recipes, simple ingredients, and stories about friends and family and why these recipes are important to me.”
She also has a few recipes that are favorites of herhusband,Garth Brooks, who also wrote the foreward for the book. “[He] particularly loves this breakfast burger with maple hot butter that I came up with,” says Yearwood. “I usually serve it alongside some homemade hash browns, and the bun gets a french toast treatment, so there’s lots of salt with the sweet. It’s really good.”
From left: Garth Brooks and Trisha Yearwood.Jason Merritt/Getty
After nearly nine years of dishing out comfort food on her showTrisha’s Southern Kitchen, the singer says she now feels more comfortable going outside her culinary comfort zone. “Having my own show on Food Network has given me so much confidence to try new things and come up with new recipes,” she says. “I think that confidence shows in [this book.]”
source: people.com
