Trisha Yearwood gives us a taste of her new cookbook.
I can’t imagine not singing, because it’s what I truly believe I was born to do.
Until I started cooking more and more, I didn’t realize that also feeds my soul.
Credit: Photo Courtesy Williams-Sonoma/Robby Klein
It’s kind of like playing to an audience.
“She was not a chef, obviously, but she seemed to just know everything.
She was not afraid to try stuff in the kitchen.
I would put her cakes up against those from any bakery in the world.
She even made sugar flowers, using icing not fondant.
She always made me feel like it was okay to not know everything and to ask questions.”
As the older sister, she’s the responsible one.
She’s more like my mom in that regard, very precise.
On the other hand, if my dad wasn’t making a mess, he wasn’t cooking.
I’m a bit more like him."
So he asked me about breakfast lasagna, which is in the new book.
We worked on that together, tweaking it and giving it more flavor every time.
It’s become a staple at our house."
“For me, what I think about most is my family and how I was raised.
Sometimes there’s a slower pace, which is nice.
About Biscuits & Jam
In the South, talking about food is personal.
It’s a way of sharing your history, your family, your culture, and yourself.
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Get a transcript of thefull interview with Trisha Yearwood.
