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1 Burnside Cooking and Food- Featured Chefs

The Neelys' Celebration Cookbook: Down-Home Meals for Every Occasion


The Neelys' Celebration Cookbook: Down-Home Meals for Every Occasion Cover

ISBN13: 9780307592941
ISBN10: 0307592944
All Product Details

Only 1 left in stock at $19.95!





Gina’s Hoppin’ John Soup


[GINA] Ever since I was a little girl, my mom has bee telling me that if you don’t eat black- eyed peas on New Year’s Day you’ll have a bad year ahead of you. Now, when I was younger I didn’t care a bit. I was going through that awkward stage anyway—how much worse could it be? But as I got older, I learned to love that black- eyed pea tradition, convinced that my year was going to be fantastic! And you know what’s funny? I tell my girls the same thing. Who says traditions and superstitions aren’t effective? Not to mention that black- eyed peas are rich in calcium and vitamin A. What could be bad about that? Of course, this being a Gina recipe, I added in my favorite collard greens. . . .Mmm, even better.




1 small bunch (about 1 pound) collard greens

2 tablespoons olive oil

6 ounces smoked ham steak, cut into 1⁄4-inch cubes

1 medium onion, chopped

4 cloves garlic, minced

1 medium carrot, chopped

1 stalk celery, chopped

1⁄4 teaspoon crushed red- pepper flakes

Kosher salt and freshly ground black pepper

6 cups low- sodium chicken broth

One 15.5- ounce can black- eyed peas, drained and rinsed

One 15- ounce can diced tomatoes, with juices

1 cup cooked long- grain white rice

1 dried bay leaf

Dash of hot sauce, preferably


Dash of Worcestershire sauce

Parmesan cheese, grated, for topping


Remove the stems and center ribs from the collard greens. Stack about six leaves on top of each other, roll into a cigar shape, and slice into thin ribbons.

Heat the olive oil in a large, heavy pot over medium-high heat.

When the oil is hot, toss in the ham, onion, garlic, carrot, and celery, and cook, stirring, until the vegetables are tender, roughly 4 minutes.

Sprinkle in the red-pepper flakes, and season with salt and pepper.

Add the collard greens, and saute until they begin to soften.

Pour in the chicken broth, the black- eyed peas, and the can of tomatoes with their juices.

Bring to a simmer, and cook for 30 minutes. Stir the rice into the soup to warm. Taste for seasoning, and add more salt and pepper, hot sauce, and Worcestershire sauce.

Spoon into bowls, and sprinkle each bowl with Parmesan cheese.



Pat’s Sweet and Spicy Grilled Wings

With Smoky Blue Cheese Dipping Sauce


[PAT] I absolutely love making my smoky grilled hot wings. Gina calls me the grill master: I’m a grill king and a wingman. There is nothing better than wings with a smoky grilled flavor mingling with a sweet, spicy, and creamy dipping sauce. One of the best things about living in Memphis is that we can grill year- round, even on a 35-degree day (which is the normal temperature on Super Bowl Sunday). Grilling wings can be completed in a 10- minute period outside, so even if it’s chilly out, you can stand it!






3 pounds chicken wings, cut at the joint, washed, and dried well

1⁄4 cup canola oil

2 tablespoons lemon- pepper seasoning

1 tablespoon kosher salt

1 teaspoon chipotle chile powder

4 tablespoons unsalted butter

2 tablespoons Dijon mustard

2 tablespoons honey

1⁄4 cup hot sauce, preferably


1 tablespoon apple- cider vinegar

1 teaspoon chipotle chili powder

Dash of Worcestershire sauce

Kosher salt and freshly ground black pepper

2 tablespoons sliced green onion, for garnish (optional)

1 scant cup smoky blue- cheese dipping sauce (recipe follows)


Toss the chicken wings with the oil, and sprinkle with lemon- pepper seasoning, salt, and chile powder in a large bowl. Cover with plastic wrap, and leave the bowl in the fridge for 30 minutes, letting the flavors marry together while you prepare the grill.

Heat your grill to medium- high direct heat, using charcoal. Once it’s hot, grill the wings for 7 to 9 minutes per side, until crisp and completely cooked through.

Combine the butter, mustard, honey, hot sauce, vinegar, chile powder, Worcestershire, salt, and pepper in a large saucepan set over medium heat. Taste for seasoning, and add more chipotle if you want it spicier. Allow the sauce to come to a simmer.

Once the sauce is simmering, cut the heat and add the wings, and toss thoroughly in the sauce. Remove to a large platter, sprinkle with green onion, and serve with the smoky blue- cheese dipping sauce.





1⁄4 cup crumbled Danish blue cheese

1⁄4 cup buttermilk

1⁄4 cup sour cream

2 teaspoons apple- cider vinegar

1 teaspoon smoked paprika

2 tablespoons thinly sliced green onion

Kosher salt and freshly ground black pepper


Mash the blue cheese with a fork into the buttermilk and sour cream in a small bowl, thoroughly breaking it up. Pour in the vinegar, paprika, and green onion and mix well. Season with salt and pepper, cover with plastic wrap, and let rest in the fridge for at least 30 minutes, so the flavors can marry.



Chocolate and Peanut Butter Brownie Bites


[GINA] Can you imagine life without these two amazing ingredients? Who would want that? It would be like having fabulous shoes without a great handbag. Having chocolate and peanut butter is heaven on earth. If you think I talk a lot, give me chocolate and peanut butter and you won’t hear another word out of me!





3⁄4 cup (11⁄2 sticks) unsalted butter

2 cups semisweet chocolate chips, divided

1⁄2 cup all- purpose fl our

1⁄2 teaspoon baking powder

1⁄4 teaspoon table salt

1⁄3 cup packed light- brown sugar

1⁄2 cup granulated white sugar

2 large eggs

2 large egg yolks

1 teaspoon pure vanilla extract




2 tablespoons unsalted butter, at room temperature

1⁄4 cup confectioners’ sugar

3⁄4 cup smooth peanut butter

1 teaspoon pure vanilla extract

Pinch of table salt


Preheat the oven to 350 degrees F. Adjust a rack to the center of the oven.

Line an 8- by- 8- inch baking pan with parchment or foil, leaving a 2-inch overhang over the edges. Cover the pan with some nonstick cooking spray.

Melt the butter and 1 cup chocolate chips together in a heavybottomed saucepan set over medium heat, stirring constantly. Remove from heat and cool slightly.

Whisk together the fl our, baking powder, and salt in a medium bowl. Set aside.

Once the chocolate is slightly cool, stir the brown sugar, granulated sugar, eggs, egg yolks, and vanilla into the saucepan until smooth. Stir the flour mixture into the saucepan until thoroughly combined. Pour in the remaining cup of chocolate chips.

To make the peanut- butter filling: beat together the butter, confectioners’ sugar, peanut butter, vanilla, and salt in a medium bowl until smooth.

Pour the chocolate batter into the prepared pan. Spoon large dollops of the peanut butter mixture evenly across the top of the batter.

Use the tip of a knife or a toothpick to make pretty swirls with the peanut butter throughout the chocolate.

Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven, and let cool completely on wire rack before cutting into squares.

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Virginia Campbell, December 17, 2011 (view all comments by Virginia Campbell)
Pat and Gina Neely are effusive in expressing their love for each other, their family, food and festiveness. In "The Neelys' Celebration Cookbook", they find a world of ways to create a reason to celebrate. Not satisfied with just the traditional holidays, the Neelys and their two daughters also chow down and party in honor of "March Madness", "Spring Cleaning", "Girl's Night", "Sweet Tea and Sympathy", "Harvest Party", and others. The food is fabulous, the fun is contagious, and the spirit of "joie de vivre" is charmingly motivational. The personal insights and stories are as appealing as the delicious recipes. There is real warmth here, and it comes from more than just the Neelys' bodacious BBQ sauce! There's even a recipe for "Love Potion #9"! Who could resist such tempting treats: "Bourbon Bread Pudding", "Country-Fried Jalapeno Poppers", "Devils on Horseback", "Banana Cake with Coconut Frosting", "Grilled Shrimp & Pineapple Skewers", "Prime Rib with Ruby Port Sauce", "Hearty Winter Greens Saute", and "Mama's Day Off Cocktail". As the Neelys say: "Make sure that everyone who enters your home as a guest leaves as a friend." Well said, and well done!

Review Copy Gratis Borzoi Books
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Product Details

Neely, Gina
Knopf Publishing Group
Neely, Patrick
Neely, Pat
Volkwein, Ann
Cooking and Food-Entertaining
Publication Date:
Grade Level:
9.43 x 7.76 x 0.91 in 2 lb

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Related Subjects

Cooking and Food » Featured Chefs » Celebrity Cooking
Cooking and Food » Featured Chefs » Chefs
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General
Cooking and Food » Regional and Ethnic » United States » Southern
Cooking and Food » Special Occasions » Entertaining
Cooking and Food » Special Occasions » Holidays
History and Social Science » Gender Studies » Featured Titles

The Neelys' Celebration Cookbook: Down-Home Meals for Every Occasion Used Hardcover
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$19.95 In Stock
Product details 304 pages Knopf Publishing Group - English 9780307592941 Reviews:
"Publishers Weekly Review" by , "Hosts of the Food Network series Down Home with the Neelys, and authors of a cookbook of the same name, the Neely's return with menus for 29 occasions ranging from the predictable (Super Bowl Sunday, Fourth of July) to the unusual (a housewarming or girls' night out) for each month of the year. Yes, there's spinach dip, deviled eggs, and the barbecue the Neely's are known for (BBQ potato chips, chili mac, ribs, burgers, nachos, and even a smoky take on popcorn), but they also include crab-stuffed mushroom caps, a grilled shrimp cocktail served with a chipotle-laced cocktail sauce, Pumpkin and Sweet Potato Bisque, a riff on the classic Cosmopolitan that employs pomegranate juice in lieu of cranberry, and the simple, satisfying Grilled Lobsters with Lemon Basil Butter. While the Neely's offer plenty of fried dishes, they also include lower-fat versions that involve other cooking methods. Though they haven't reinvented the wheel, this thoughtful range of menus suit cooks with a wide-range of skill levels, provided guests' tastes run toward the smoky and spicy end of the scale. (Nov.)   Party Like a Culinista: Fresh Recipes · Bold Flavors · Good Friends Jill Donenfeld and Josetth Gordon Lake Isle Press (, .95 trade paper (176p) ISBN 978-1-89110-550-0 In this veggie-friendly tome, caterers Donenfeld and Gordon pull back the curtain to reveal their favorite dishes for get-togethers, many calling for just a handful of ingredients. Grouped into categories such as parties for two or daytime parties, the duo offers a three to five course menu that includes small bites, as well as desserts and drinks. The dishes, many of which are vegetarian and even vegan-friendly, vary wildly. Simple party-starters such as Chili Lime Almonds or Spiced Roasted Chickpeas come together quickly, but others will take more time, sourcing, and skill (Kimchi Scallion Pancakes, Crab Fritters with Creamy Mustard Sauce, Skirt Steak with Quick Pickled Leeks, Scapes and Gigante Beans). While the book is well-designed and easy on the eyes, it's at the expense of the recipes since no space is left for a description of the dish or what the diner can expect. More creative fare such as Cinnamon Corn Ice Cream with Blueberries, Edamame Dumplings, and Caramelized Onion Crème Fraiche with Blistered Veggies would have benefited from more elaboration. Experienced hosts and hostesses will find much to enjoy, but novices looking for a party planning catch-all may wind up frustrated. (Oct.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
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