Hey busy person! Are you ready to be a confident cook?

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. 

Become a confident cook!

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 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, techniques, and recipes.

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.

11 ways

Live Better

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

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.

The next "Mindful Mediterranean" live sessions begin on January 2nd at 4 pm CT. All program materials and recordings are available now!








What’s In the Club?

Cooking Classes! 

Click the +icon to see course descriptions below.

Quick Win Video Library
Spice 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.


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.


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” 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 “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” is a course that explores Thai, Indian, Mexican, and Mideastern cooking. It’s filled with adventurous tutorials, information, recipes, and video. 
Special Menus
Bonicelli Cooks The Market


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


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 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
Mindful Mediterranean
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.

Mindful Mediterranean

Our most popular program! The Mindful Mediterranean live sessions run quarterly in January, April, July, and October.

Hi!  I'm Chef Laura.

I'm 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 13 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! 

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


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!

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.

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.

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 with your membership. If it’s not for you, we’ll refund your money – in full – no questions asked.



How often is new content uploaded

New content is uploaded biweekly.

What if I can't attend a live webinar?

All live content is recorded and uploaded to the appropriate class.

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. To cancel, send us a message through the chat (in the lower right-hand corner of the site) or email info@bonicellicookingclub.com

All content is available for paying members, so if you choose to rejoin, it will be all here – waiting for you. Aside from access to content, ongoing membership includes live webinars, events, the Mindful Mediterranean live sessions, and immediate access to new content.

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

Members can always chat or email through the website. Additionally, members can attend the weekly “office-hours” call or schedule a private Zoom call with me.

Does the $5 ROAM include the Mindful Mediterranean recipes?

Yes, the $5 ROAM includes all of the recipes on the BCC website.

Featured On:

Learn From The Perspective of a Professional Chef

and Avid Home Cook

Monthly all-access

all-access cooking club membership
$89/3 Months - then $29 monthly
  • the full live Mindful Mediterranean program (January 2nd - thru January 29th, 2023) - plus full live access to all new sessions running in April, July, and October of 2023. This includes Bi-weekly (2 per month) "tune-up" sessions.
  • access to a library with hundreds of video lessons and materials
  • immediate access to new lessons, videos, and no-fail recipes with beautiful images (many with demo videos) as soon as they are uploaded
  • weekly member-only newsletter with updates, tips, and resources
  • a personal Zoom introduction call with Chef Bonicelli to create a personal journey with the cooking club classes
  • a searchable, categorized "Recipe Library" with hundreds of original recipes that are exclusive to cooking club members
  • a personal private recipe box where you can build collections, menus, scale recipes, and create shopping lists using all of the recipes within the site
  • weekly live-cooking webinars with Chef Bonicelli
  • weekly office hours with Chef Bonicelli
  • free access to all public events and special club content
  • cancel renewal anytime


recipes-only membership
$5/monthly membership
  • access to a vast and growing searchable "Recipe Library" of hundreds (and hundreds) of original, no-fail recipes that are exclusive to cooking club members. Includes all Mindful Mediterranean recipes.
  • a personal private recipe box  where you can build collections, menus, scale recipes, and create shopping lists using all of the recipes within the site
  • the ability to add your own ingredients to the shopping list to use for all of your cooking and household shopping
  • weekly member-only newsletter with updates, tips, and resources

Here’s the Latest on the Blog!

Tangy Fermented Red Salsa and Cucumber (Pickles)

By: Chef Laura Bonicelli Preserving food with fermentation is an ancient process. Like canning and pickling, it's easy to do in your home kitchen. Buy your ingredients at your favorite Farmers Market! about Tangy Fermented Red SalsaFermented foods have significant...

Sheet-Pan Chickpeas with Feta, Tomatoes, and Lemon

Take me to the lesson... Sheet-Pan Chickpeas with Feta, Tomatoes, and Lemon lovely, easy to throw together, appetizer full of Mediterranean flavor 2 15-ounce cans chickpeas20 ounces cherry tomatoes1 large shallot (thinly sliced)1 lemon (thinly sliced, seeds...

Casarecce Pasta with Eggplant Sauce, Green Beans, and Ricotta

Casarecce Pasta with Eggplant Sauce, Green Beans, and Ricotta Casarecce Pasta with Eggplant Sauce, Green Beans, and Ricotta will delight you and your family. The combination of cooked and fresh vegetables makes the dish light and a completely satisfying meal. 4 cups...

Chicken Cutlets with Sun-dried Tomato Cream Sauce over Angel Zucchini pasta

By: Chef Laura Bonicelli The sun-dried tomatoes and cream create an intense sauce that pairs perfectly with Angel Zucchini Pasta.about Chicken Cutlets with Sun-dried Tomato Cream SauceThis sauce in Chicken Cutlets with Sun-dried Tomato Cream Sauce over Angel Zucchini...

Pumpkin Cake Bars with Cream Cheese Frosting

By: Chef Laura Bonicelli Pumpkin Cake Bars are one of my favorite fall treats. They are moist and spicy; their aroma is so comforting while they bake.about Pumpkin Cake Bars with Cream Cheese FrostingMy mother made a wonderful spice cake when I was growing up. This...

Greek Turkey Meatballs with Quinoa Pilaf and Tzatziki

Take me to the lesson... Greek Turkey Meatballs with Quinoa Pilaf and Tzatziki These Greek Turkey Meatballs are filled with flavor and texture. The bite of the feta is contrasts with the cool cucumber tzatziki. 12 large cucumber (peeled and shredded)1 1/2 cups Greek...

Balsamic Braised Beef with Horseradish Mashed Potatoes

Take me to the lesson... Balsamic Braised Beef with Horseradish Mashed Potatoes A favorite of the Bonicelli family and Bonicelli Kitchen. ======For the Beef=====1 3 to 4 pound chuck roast (boneless)Kosher salt and freshly ground pepper1/4 cup extra-virgin olive oil2...

Pâte à Choux for Gougëres, Profiteroles, Cream Puffs

Take me to the lesson... Pâte à Choux for Gougëres, Profiteroles, Cream Puffs A classic French versatile dough used savory and sweet puffs. pastry bag 1 cup water6 tablespoons unsalted butter -- cut into 6 pieces1 teaspoon Kosher salt (for savory (1 tablespoon sugar...

Rosemary Rye Sourdough-Discard Crackers

Take me to the lesson... Rosemary Rye Sourdough-Discard Crackers Get out your pasta machine and make these flavorful lavash-style crackers. They are delicious, and keep beautifully. I love them with a soft creamy cheese like a brie or Delice de Bourguignon. 200 grams...

Sourdough-Discard Biscuits

Take me to the lesson... Sourdough-Discard Biscuits Sourdough-Discard Biscuits are light, delicate, and especially delicious because of their distinctive sourdough flavor. 1 1/2 cups all-purpose flour1 1/2 teaspoons baking powder1/2 teaspoon baking soda1 teaspoon...

Lemon Roasted Chicken with Herbs and Vegetables

Take me to the lesson... Lemon Roasted Chicken with Herbs and Vegetables This is one of my favorite ways to prepare chicken. It's simple, delicious, and always a hit. 1 3 - 4 pound organic chicken -- brined (see step 1)=====Brine(suggested, but optional)=====1/2...
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