Trisha's Two Sides
Trisha Yearwood dishes on her double life as a music star and a food star.
- My first time: I probably didn't say two words to the audience — because I just didn't know what to say. And I didn't know how to move around on stage. I just stood there. Now I always tell people, "If you came to see me when I first started, thanks for coming back."
- My inspiration: Linda Ronstadt. She is a painfully shy performer. She doesn't say much to the audience. But musically, I just love the power in her voice — I love the emotion in every word that she sings.
- My right hand: My lead guitar player, Johnny Garcia. He's been my guitarist and band leader since my first show [in 1990]. It's comforting for me to turn to my right and see him there. I can't imagine doing a show without him.
- Pre-performance prep: There's not a lot of pressure. If you know the song, you don't have to worry about anything. And the songs are always in there.
- Best advice I ever got: "Be true to yourself." I learned early on to not let somebody else tell me what songs to record, how to dress, what to say. When I look back on my career, whatever choices I've made have been my choices.
- My first time: I was the cameraman's nightmare. I'd shoot everything and think we were done, and they'd go, "Now we're going to do all the close-ups of your hands. Did you have the knife in the right hand? Which way did you put the mixer?" I didn't know we were supposed to remember that stuff!
- My inspiration: My mom. She taught me to never be afraid in the kitchen. She was not a chef. But she never stressed — ever. If something wasn't perfect, she always knew how to fix it.
- My right hand: My producer Juliet D'Annibale. We collaborate 24–7, and she's got a really great sense of humor. If you watch the show and listen to the outtakes and ever hear cackling, it's her.
- Pre-performance prep: There's studying involved. Even if I know the recipe by heart, I still have to look at it. I don't have a cheat sheet somewhere.
- Best advice I ever got: "Don't tape the show in your own house." We shoot 12-hour days with a 30-person crew — you need personal space. We use a house down the road with a big kitchen, so I can come home and just be home.
Make the perfect fried chicken with Trisha Yearwood's best tips and secrets.
Trisha Yearwood entertains in her backyard for family and friends all summer long. The Grammy winner is a pro at making big-batch recipes that will feed a hungry crowd. From ribs to chicken, follow her easy solutions for summer recipes that'll be sure to satisfy your group.
To get some ideas for our first cookouts and picnics of the year, we checked in with Trisha Yearwood, country music star and host of Trisha’s Southern Kitchen.
Check out Trisha's best sweet and savory recipes, like her crowd-pleasing Chocolate Pound Cake, Deviled Eggs and Slow-Cooked Georgia Pulled Pork Barbecue.
This week, we depart from our regularly scheduled Star vs. Chopped competition to bring you a special Summer Showdown featuring mouthwatering dessert recipes from Trisha Yearwood and Ree Drummond.