Master, Savor, Celebrate, Nourish! 

Get your Valentine's Day recipes!
For Valentine's Day and beyond!

Hi!  I'm Chef Laura.

I am a proud Italian/American and the chef/owner of Bonicelli Cooking Club. 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 15 years of professional cooking experience, and a life time as an avid home cook. I have written thousands of recipes.

In 2018,  I founded Bonicelli Cooking Club. 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 am committed to inspiring and spreading the art of cooking and the value of healthy eating. 

Join me!  You belong here! 

07-11-23_LB_Stir_Fry

Latest Podcast

Bending The Spoon
Episode #11

How To Run A Sustainable Kitchen

What do our students say?

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

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.  I recommend the club to everyone who wants to serve delicious, healthy food, and improve their knowledge and techniques. Thanks, Chef Laura!

Jeanne

What’s in it for you?

With our courses, you will…

Shop Better

Shop Better

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

Couple Cooking Together

Cook Better

Enhance your cooking experience and become an inspiration to others by learning new and vetted culinary methods, techniques, and recipes.

Sweet Corn Flan

Eat Better

Elevate your diet and improve your health by cooking at home easily and confidently. Learn how to avoid highly-processed foods, preservatives, additives, and toxins.

Live Better (1)

Live Better

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

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

Our Two Featured Courses! 

Are you ready for a new relationship with food?

Our most popular program Mindful Mediterranean

(a mediterranean diet how-to) runs live sessions every quarter.

Registration closes April 6th at midnight.

Day(s)

:

Hour(s)

:

Minute(s)

:

Second(s)

Embark on Your Culinary Adventure with

‘The New Basics of Cooking’!

Eight information-packed classes!

 

Over 40 recorded classes with weekly live Q&A

The New Basics of Cooking (2)

Doors Open March 15, 2024

Day(s)

:

Hour(s)

:

Minute(s)

:

Second(s)

Featured On:

Learn From The Perspective of a Professional Chef

and Avid Home Cook

Latest Blog Posts!

Garden Focaccia

Garden Focaccia This is an adaptation of a focaccia recipe that I wrote over 20 years ago. It is fluffy on the inside, yet sturdy enough to support your veggie art on top. stand-mixersheet pan 1 package active-dry yeast (2 1/4 teaspoons)1 cup water (115-120ºF)=====1...

Red Pepper Hummus

Charred Red Pepper Hummus A rich smoky version of hummus. 2 red bell peppers======3/4 cup charred peppers (-- from charred peppers)3 1/4 cups canned or cooked chickpeas1/2 cup tahini1/2 cup extra-virgin olive oil1 lemon (juiced)3 cloves garlic (minced)1 teaspoon...

Mexican Chicken with Lime Cauliflower Broccoli Rice

Mexican Chicken with Lime Cauliflower Broccoli Rice Put your favorite salsa to work with this flavorful MM-Green Chicken and Rice recipe canola cooking spray=====salsa and chicken=====1 1/2 cups quartered cherry tomatoes1 10- ounce bag frozen corn1 jalapeno pepper...

Vegetarian Chickpea Tagine

By: Chef Laura Bonicelli Tagines, a staple of North African cuisine, particularly Moroccan, have a rich history that dates back centuries. Originating from the Berber tribes, tagines are both a cooking method and the earthenware pot in which the dish is cooked....

Mushroom Fricassee with Casarecce and Parmesan Cream

By: Chef Laura Bonicelli The heart of this recipe is a variety of fresh mushrooms. You can mix and match to your liking, using options like oyster, lion's mane, or shiitake. Each mushroom brings its unique taste and texture to the dish. Buy your mushrooms from your...

Dilly Oven Chips with Sour Cream

By: Chef Laura Bonicelli Savor the crisp, flavorful crunch of homemade potato chips, seasoned with a unique blend of Aleppo pepper, garlic, and onion, then finished with a zesty touch of lemon and fresh dill, complemented by a creamy dollop of sour cream.A Snack in a...

Mexican Farro Bowl

By: Chef Laura Bonicelli My Mexican Farro Bowl is a Fusion of the nutrient-rich grain farro and bold traditional Mexican flavors.The Nutritional Powerhouse Base🌶️🍯🌿🇲🇽 The foundation of this dish is farro, an ancient grain known for its chewy texture and nutritional...

BTS Podcast – How to Run a Sustainable Kitchen

Season 2, Episode 4 How To Run A Sustainable KitchenIntroduction:  "How to Run a Sustainable Kitchen" Sustainability in the kitchen is becoming increasingly important as we strive to reduce our impact on the environment. It’s a difficult thing to do, but It’s not...

Grilled Miso Snap Peas

Take me to the lesson Grilled Miso Snap Peas The miso, sambal, and vinegar provide a unique savory flavor and spice to the delicious charred beans." 2 tablespoons white miso1 teaspoon sambal1 teaspoon rice wine vinegar1/4 teaspoon kosher salt=====canola cooking...

Pizza Dough

Take me to the lesson... Pizza Dough This is an easy to handle, no-fail pizza dough. I usually parcook it on a stone before topping.This recipe will make 2 large pizzas, 6 to 8 mini pizzas, or 24 appetizer pizzas. 1 cup water1 tablespoon sugar1 package active dry...
Garden Focaccia

Garden Focaccia

Garden Focaccia This is an adaptation of a focaccia recipe that I wrote over 20 years ago. It is fluffy on the inside, yet sturdy enough to support your veggie art on top. stand-mixersheet pan 1 package active-dry yeast (2 1/4 teaspoons)1 cup water (115-120ºF)=====1...

Red Pepper Hummus

Red Pepper Hummus

Charred Red Pepper Hummus A rich smoky version of hummus. 2 red bell peppers======3/4 cup charred peppers (-- from charred peppers)3 1/4 cups canned or cooked chickpeas1/2 cup tahini1/2 cup extra-virgin olive oil1 lemon (juiced)3 cloves garlic (minced)1 teaspoon...

Pin It on Pinterest