Watch . Learn . Participate

Bonicelli Cooking Club is an online cooking school and community for home cooks looking to up their cooking game with inspiration, knowledge, skills, and great recipes. 

The club has hundreds of video lessons, recipes, downloads, and weekly live cooking webinars with Chef Bonicelli. It’s time to be a part of something special! Join the club!

What will you learn to do?

Shop Better

Learn to plan and buy the best sustainable, local, and well-sourced ingredients. Master ways to waste less, and save money by using what you buy effectively and efficiently.

Cook Better

Enhance your cooking experience and become an inspiration to others by learning new anddifferent culinary methods and techniques.  Increase your food knowledge by gaining extensive information surrounding all aspects of cooking.  Upgrade your recipe library with amazing recipes that will make you a cooking star.

Eat Better

Elevate your diet and improve your health by cooking at home with ease and confidence. Learn how to avoid unnecessary preservatives, additives, and toxins.

11 ways

Live Better

Make food and a healthy lifestyle the center of your family and community.  Create and recreate your family's traditions.

What’s In the Club?

Take a look behind the scenes!

Click the + to see course descriptions below.

Recipes
Quick Win Video Library
Spice Library

RECIPE LIBRARY

The Bonicelli Cooking Club “Recipe Library” contains all of Chef Laura’s growing recipe library. It’s a searchable and categorized resource (approximately four times as large as the public blog) giving you easy access to every recipe available. Chef Laura adds to the library weekly.

QUICK WIN "HOW TO" VIDEO LIBRARY

The “Quick Win “How to” video library is the place to go if you quickly want to know how to do single tasks, such as how to hard boil an egg, cut up a mango, or spatchcock a chicken.

SPICE LIBRARY

Our “Spice Library” is designed to accompany our “Spice and Heat” course. It’s so popular; we keep adding to the content. It’s a great place for you to quickly find out about the properties and origin of many common and uncommon spices.

The Basics
Baking Basics
Spice and Heat

THE BASICS OF COOKING

“The Basics of Cooking” is a seven-class course. Each class has multiple lessons with videos, downloads, and recipes. “The Basics of Cooking” is the core class collection of the club and is designed to improve your techniques and make cooking more exciting and enjoyable. 

BAKING BASICS

Baking Basics “The Essentials” teaches the essential information and techniques necessary to become a good baker. The second course in the Baking Basics focuses on sourdough.

SPICE AND HEAT

“SPICE AND HEAT” is a course that explores Thai, Indian, Mexican, and Mideastern cooking. It’s filled with adventurous tutorials, information, recipes, and video. 

Events
Special Menus
Bonicelli Cooks The Market

ARCHIVED TEACHING EVENTS

All of the cooking club’s special live events are entered into this collection after editing for your easy access. 

SPECIAL WEEKLY & HOLIDAY MENUS FOR MEMBERS ONLY

If you’re always looking for something new to cook or a menu idea, this is where you’ll find it.  Chef Laura creates menus for you that you can easily add to your recipe library in the club where you can scale the recipes, calculate nutritional information, create shopping lists, and more. 

BONICELLI COOKS THE MARKET

Bonicelli Cooks the Market is the recipe and video library accompanying Chef Laura’s Minneapolis Farmers Market appearances. Each recipe has a video for your ease.

The 28-Day Reset
The Holiday Survival Tool Kit

THE 28-DAY RESET

The “28-day Reset” was originally written as a guide (with menus and recipes) to reset your relationship with food; designed to start the new year. The collection, however, has grown and plans are in the works to expand the program significantly. 

HOLIDAY SURVIVAL TOOL KIT

The “Holiday Survival Tool Kit” is a collection of guides, menus, ideas, and recipes designed to make your holiday season more exciting, manageable, enjoyable, and tasty. New recipes are contributed to the collection every year.

Hi!  I’m Chef Laura.

I’m the chef/owner of Bonicelli Cooking Club and I serve as the Minneapolis Farmers Market’s market chef. I am known for my love of local, organic, and well-sourced food, as well as my expertise in navigating dietary preferences and issues. Between my meal delivery and catering business and my restaurant, I have over 13 years of professional cooking experience. I founded Bonicelli Cooking Club in 2018. I bring professional cooking techniques and knowledge, great recipes, and inspiration to home cooks and food lovers everywhere.

I love to cook and I want you to love it too!  I love food and all the things surrounding food.  Join me in celebrating the art of cooking – you belong here! 

chef at the market

What do members say about the club?

Last week I realized that I am using almost exclusively Chef Laura Bonicelli recipes! Why? Because I can always trust that what I serve will be delicious. Laura tests her recipes so I do not have to. The Cooking Club and Minneapolis Farmers Market live videos are part of my weekly schedule. Chef Laura shares techniques and tips as well as cooking. Watching live gives me a chance to ask questions and get the answers in real-time. So, so valuable. What a great resource and a wonderful public service. I am now an annual member of the Bonicelli Cooking Club. I recommend the Cooking Club for everyone who wants to serve delicious, healthy food, and improve their knowledge and techniques. Thanks, Chef Laura!

Jeanne

I have a crazy schedule.  I joined the club for the Holiday Survival Tool Kit to help me navigate the season.  Not only did I go through that course, I also went through the entire Basics course and now I’m hooked on the 28-Day reset.  I can’t wait to start Baking Basics!

Cathy

long-standing club member, monthly member

I love the club!  I joined in the beginning and have attended almost every single weekly webinar.  That’s my favorite part – but also – I go back to “The Basics” course all the time.  I can never remember how to cut up a chicken – it’s all right there for me.

Lisa

long-standing club member, annual member

One of my biggest concerns was that the information would be too advanced for me – or not advanced enough.  I think Chef Laura is correct.  If you love food – you belong here.  I have built on my skills and am cooking at a much higher level.

Ben

long-standing club member, annual member

My work as a chef, this site, and the cooking club are dedicated to sharing knowledge, ideas, recipes, techniques, tools, and inspiration that will help you be the cook you have always wanted to be.  This is for you!  

                      Chef Laura

FAQ’S

What is the difference between the monthly and annual membership?

The only difference between the monthly and annual membership is the price.

How often is new content uploaded

New content is uploaded biweekly and as it is produced.

What if I can't attend a live webinar?

All live content is recorded and uploaded in to the membership. 

How many lessons are in each class?

The classes contain as many lessons as are necessary to cover a subject.  Generally, they range from 4 to 15 lessons per class.

How long are the lessons?

All lessons are usually under 30 minutes.

Do I have to watch lesson in order?

Lessons are designed to be watched in order, but you can always jump around and repeat lessons if you want to.

What if I need to cancel?

You can cancel your membership at any time.  All content is available for paying members, so it’s all here – waiting for you – when you rejoin.  Aside from access to content, on-going membership includes live-webinars, office hours, and immediate access to new content.  To cancel, email us through the chat on the website (lower right-hand corner) or email bonicelliassociates@mac.com.

What if I have questions, problems, or don't understand something?

Members can always chat, email, through the website.  Office hours are weekly for members and a great place to discuss any issues personally with me! 

Learn From The Perspective of a Professional Chef

and Avid Home Cook

Here’s the Latest on the Blog!

Wild Rice Mushroom Soup

By: Chef Laura Bonicelli The hearty combination of wild rice and mushrooms laced with sherry creates a comforting, satisfying, flavorful soup. Buy your ingredients at your favorite Farmers Market! about Wild Rice Mushroom SoupWild Rice isn't rice. It's a semi-aquatic...

Summer Vegetable Gratin

By: Chef Laura Bonicelli My Summer Vegetable Gratin has layers of beautiful colors and textures. It's a gorgeous centerpiece to a meal and a standalone dinner as well. Buy your ingredients at your favorite Farmers Market!  about the Summer Vegetable Gratin This Summer...

Indian Spiced Cauliflower with Tahini and Herb Sauces

By: Chef Laura Bonicelli The cool tahini sauce calms down the intensely seasoned Indian spiced cauliflower and the serrano-laced herb sauce. Buy your ingredients at your favorite Farmers Market! about Indian Spiced CauliflowerComing from Northern Minnesota, an Italian...

Farmers Market Summer Salad with Sesame Poppyseed Dressing

By: Chef Laura Bonicelli I love making this salad with peak summer ingredients. Feel free to work with what you find at your local farmer's market. Every element is wonderful with this umami-rich dressing Buy your ingredients at your favorite Farmers Market! about the...

Udon Noodle Salad with Peanut Sauce

By: Chef Laura Bonicelli Udon Noodle Salad with Peanut Sauce is a fresh, satisfying salad with crisp vegetables and a creamy crunchy peanut sauce. Buy your ingredients at your favorite Farmers Market! about Udon Noodle Salad with Peanut SauceI pulled my Udon Noodle...

Veal Scallopini Piccata

By: Chef Laura Bonicelli I love the elegance of this quick-skillet Italian classic. The cooked lemon slices in this Veal Scallopini Piccata give the dish a tart and delicious finish. . Buy your ingredients at your favorite Farmers Market! about Veal Scallopini...

Risi e Bisi

By: Chef Laura Bonicelli Risi e Bisi, which means rice and peas in Italian, is a classic Venetian dish, similar to risotto, but with a unique cooking technique. It's less creamy than risotto and a little soupy. Buy your ingredients at your favorite Farmers Market! ...

Summer Vegetable Stir-Fry

By: Chef Laura Bonicelli I always pull out this recipe when the snap peas first show up at the markets. My Summer Vegetable Stir-Fry is a delicious, quick, and healthy meal.  Buy your ingredients at your favorite Farmers Market! about Summer Vegetable Stir-Fry Summer...

Grilled Vegetable Antipasti Platter

By: Chef Laura Bonicelli Antipasti, which is plural for antipasto, is an Italian starter or appetizer course. Often time, it has meats, olives, and cheeses in addition to vegetables. This version, though, is a celebration of farmers' market vegetables. Buy your...

Pride Pappardelle

By: Chef Laura Bonicelli Every year, I come up with a recipe to celebrate Pride. This year, it's Pride Pappardelle. The dish has a beautiful pink Rhubarb Marinara. Buy your ingredients at your favorite Farmers Market!  about Pride Pappardelle To put the Pride...
Wild Rice Mushroom Soup

Wild Rice Mushroom Soup

By: Chef Laura Bonicelli The hearty combination of wild rice and mushrooms laced with sherry creates a comforting, satisfying, flavorful soup. Buy your ingredients at your favorite Farmers Market! about Wild Rice Mushroom SoupWild Rice isn't rice. It's a semi-aquatic...

Summer Vegetable Gratin

Summer Vegetable Gratin

By: Chef Laura Bonicelli My Summer Vegetable Gratin has layers of beautiful colors and textures. It's a gorgeous centerpiece to a meal and a standalone dinner as well. Buy your ingredients at your favorite Farmers Market!  about the Summer Vegetable Gratin This Summer...

Indian Spiced Cauliflower with Tahini and Herb Sauces

Indian Spiced Cauliflower with Tahini and Herb Sauces

By: Chef Laura Bonicelli The cool tahini sauce calms down the intensely seasoned Indian spiced cauliflower and the serrano-laced herb sauce. Buy your ingredients at your favorite Farmers Market! about Indian Spiced CauliflowerComing from Northern Minnesota, an Italian...

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baked ricotta

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