Our most popular program, Mindful Mediterranean runs live sessions every quarter. 

The next "Mindful Mediterranean" live sessions begin on July 3rd at 4 pm CT. All program materials and recordings are available now!

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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 in the club?

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 and vetted 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

100% Satisfaction Guarantee for 7 -Days

Spend some time in the program. If it’s not for you, we’ll refund your money – in full – no questions asked.

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FAQ’S

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!

Snap Peas and Green Beans with Basil Mint Pesto

By: Chef Laura Bonicelli With their beautiful green color and crunch, Snap Peas and Green Beans work together perfectly in this delicious, unique summer side dish. Buy your ingredients at your favorite Farmers Market! about Snap Peas and Green Beans with Basil Mint...

Agrodolce Rhubarb Soup

By: Chef Laura Bonicelli Rhubarb, asparagus, and spinach show up early in the farmers' markets in Minnesota. This sweet and savory soup uses all three together, a true tribute to spring's bounty. Buy your ingredients at your favorite Farmers Market! about Agrodolce...

Grilled Glazed Asparagus

By: Chef Laura Bonicelli I buy asparagus at the Minneapolis Farmers Market every weekend possible in May and June. I use it in salads, soups, sandwiches, omelets, and even pesto. Frequently though, it winds up on the grill. The marinade in Grilled Glazed Asparagus...

Butternut Squash Spaghetti with Blue Cheese and Rosemary Walnuts

By: Chef Laura Bonicelli Butternut Squash Spaghetti with Blue Cheese and Rosemary Walnuts capitalizes on the beautiful combination of butternut squash, rosemary, walnuts, and blue cheese. It's a fun, quick, and delicious pasta that doesn't need a side dish. Buy your...

Vegetable Stir-fry with Cashews

By: Chef Laura Bonicelli My "Vegetable Stir-fry with Cashews" is a favorite quick dinner with lots of crunch and color. You'll love the angel hair pasta with the vegetables! Buy your ingredients at your favorite Farmers Market!  about Vegetable Stir-fry with Cashews...

Fire Charred Chili Rellenos

By: Chef Laura Bonicelli My version of Chili Rellenos uses charred poblano peppers stuffed with a mixture of cheeses, herbs, and seasonings. I bake the Rellenos in a simple tomato sauce that takes on the poblano peppers' subtle smokey heat. Buy your ingredients at...

Tortilla Soup with Homemade Corn Tortillas

By: Chef Laura Bonicelli Tortilla Soup, with its spicy, smokey flavor, is a festive and beautiful soup. I included fresh corn tortillas with the recipe. They are delicious and worth the effort. Buy your ingredients at your favorite Farmers Market! about Tortilla Soup...

Basil Ricotta Lasagna Rolls with Cherry Tomato Sauce

By: Chef Laura Bonicelli Basil Ricotta Lasagna Rolls with Cherry Tomato Sauce is a fresh twist on traditional lasagna. Aside from the beautiful, fresh flavors, the individual rolls elevate lasagna from a family-style casserole to an elegant plate centerpiece.  Buy...

Roasted Vegetable Lentil Soup

By: Chef Laura Bonicelli The depth in the flavor and sweetness of the broth comes from roasting the vegetables. If you aren't a lentil fan, you can omit them or substitute cooked white beans or chickpeas. Buy your ingredients at your favorite Farmers Market!  about...

Charred Eggplant and Crimini with Basil over Udon

By: Chef Laura Bonicelli There's a wealth of research supporting how good mushrooms are for your health, possibly reducing the risk of cancer, Alzheimer's, and diabetes while improving your skin, hair, gut health. Buy your ingredients at your favorite Farmers...
Snap Peas and Green Beans with Basil Mint Pesto

Snap Peas and Green Beans with Basil Mint Pesto

By: Chef Laura Bonicelli With their beautiful green color and crunch, Snap Peas and Green Beans work together perfectly in this delicious, unique summer side dish. Buy your ingredients at your favorite Farmers Market! about Snap Peas and Green Beans with Basil Mint...

Agrodolce Rhubarb Soup

Agrodolce Rhubarb Soup

By: Chef Laura Bonicelli Rhubarb, asparagus, and spinach show up early in the farmers' markets in Minnesota. This sweet and savory soup uses all three together, a true tribute to spring's bounty. Buy your ingredients at your favorite Farmers Market! about Agrodolce...

Grilled Glazed Asparagus

Grilled Glazed Asparagus

By: Chef Laura Bonicelli I buy asparagus at the Minneapolis Farmers Market every weekend possible in May and June. I use it in salads, soups, sandwiches, omelets, and even pesto. Frequently though, it winds up on the grill. The marinade in Grilled Glazed Asparagus...

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