Trisha Yearwood Talks About The Importance Of Family And Her Fourth Of July Faves In The July 2013 Issue Of Better Homes And

 Trisha Yearwood Talks About The Importance Of Family And Her Fourth Of July
      Faves In The July 2013 Issue Of Better Homes And Gardens Magazine

"When I cook a holiday meal for my family or I cook for my friends, it's a
different kind of applause. I love the feeling."

PR Newswire

DES MOINES, Iowa and NEW YORK, May 29, 2013

DES MOINES, Iowa and NEW YORK, May 29, 2013 /PRNewswire/ --No matter what the
occasion, family starts showing up at the Yearwood family home in southern
Georgia long before the party starts. "We all just want to be together,"
Trisha says. "I never feel like I even need to have the house completely
perfect," she said. "We live a completely comfortable life."


In the July 2013 issue of Better Homes and Gardens magazine, on newsstands
June 18, Trisha talks about cooking for hubby Garth Brooks, the importance of
keeping family traditions alive and her favorite Fourth of July recipes. 

Trisha's Go-To Snacks: Trisha always has something out for family and friends
to snack on. That usually means tangy pimiento cheese or "his-and-hers"
deviled eggs. The double recipe is a nod to the mayonnaise-based nibblers she
grew up eating and the kind with lots of mustard, favored by her husband,
country music star Garth Brooks. "I try to re-create recipes for Garth,"
Trisha says. "His mom was a great cook."

Trisha on the Importance of Family: "Well anybody who knows anything about me
knows that family is what it's all about for me. It's wonderful to have all
these great holidays to get together. And Fourth of July kind of became one of
those for us. Everybody kind of shows up long before there's anything really
to do, just to kind of hang out. I'm so lucky because I love my family. The
older I get the more I just want to hang out with them, and I find excuses to
be with them."

How Family Influences the Food She Cooks: Trisha now has a great second act as
a celebrity cook: Her cookbooks and Food Network show (the third season
premiered May 25) are built around recipes she grew up eating. Her pork ribs
are bathed in a mix of brown sugar, chili sauce, and soy sauce. The sweet
pickles are the ones Grandma Yearwood always made. Same with her potato salad,
which is creamy, seasoned simply, and bright from those sweet pickles. She
learned it from her mother, Gwen, who died last year. "There is joy in making
something my mom made and making it taste like hers," Trisha says. I learned
everything I know really about cooking from my mom. She was the most amazing
cook and she was really kind of an intuitive cook. And she also taught me to
enjoy it and to not stress over it; I've always enjoyed cooking and I think I
really got that from her."

Trisha's Favorite Recipe: Nothing's better than her Grandma Yearwood's
coconut cake. The recipe was lost for years, but when she was writing her
second cookbook, Trisha rediscovered it—and the secret ingredient. (Psst!
Crushed vanilla wafers.) "Most of the people who taught me how cook are gone,"
she says. "And this food is a way to stay connected. There is this sense of
family in the South that everyone in the rest of the country is really drawn
to right now…It makes us feel a little more settled in an unsettled world."

On her BHG Cover shoot: "I am really freaking out that I'm actually doing a
photo shoot for Better Homes and Gardens, I really am. This is like a dream
come true, this is amazing."

To find out more about Trisha, including her favorite Fourth of July recipes,
from Pimiento Cheese to Potato Salad, pick up the July 2013 issue of Better
Homes and Gardens on newsstands June 18, 2013.

For more information, images or b-roll footage, contact:

Carrie Carlson / / 212.551.7053
Amanda Cortese / / 212.551.7087

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