Master, Savor, Celebrate, Nourish! 

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 October 5th at midnight.

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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 in December - Class begins in:

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Featured On:

Learn From The Perspective of a Professional Chef

and Avid Home Cook

Latest Blog Posts!

Moroccan Chicken Tagine with Preserved Lemon, Capers, and Sun-Dried Tomatoes

Moroccan Chicken Tagine with Preserved Lemon, Capers, and Sun-Dried Tomatoes This Moroccan Chicken Tagine features fall-off-the-bone chicken simmered with preserved lemon, capers, and sun-dried tomatoes, creating a rich, tangy, and slightly sweet sauce. Perfect for...

Ras el Hanout

Ras el Hanout Ras el Hnout is a fragrant and complex spice blend commonly used in North African cuisine, particularly in Moroccan, Algerian, and Tunisian dishes. The name translates to "head of the shop" or "top of the shelf" implying that it...

Pappardelle with Asparagus, Mushrooms, and Pea Tendrils

Pappardelle with Asparagus, Mushrooms, and Pea Tendrils Elevate your pasta game with Pappardelle featuring a medley of asparagus, mushrooms, and pea tendrils, creating a delectable and vibrant dish. 3 tablespoons unsalted butter3 tablespoons extra-virgin olive oil6...

MM-Green Summer Squash Salad

Take me to the lesson... MM-Green Summer Squash Salad Summer Squash Salad is a beautiful light salad with great texture and zing. 3 tablespoons rice wine vinegar2 tablespoons lemon juice1 tablespoon Dijon Mustard1 small shallot (minced)1/2 teaspoon Kosher salt=====2...

Summer Cherry Tomato Tart

By: Chef Laura Bonicelli Inspired by the beautiful cherry tomatoes my daughter and son-in-law grow and give me every year, I wrote this This Summer Cherry Tomato Tart recipe. It combines fresh, juicy tomatoes with a tangy mustard coulis, baked in a flaky, buttery...

MM-Green Vegan Veggie Breakfast Muffins

MM-Green Vegan Veggie Breakfast Muffins These breakfast muffins are a wonderful MM-Green breakfast or snack. Feel free to mix up the veggies and herbs using the base ratios of the recipe canola cooking spray1 medium red bell pepper (finely chopped)4 ounces crimini...

Fermented Peach and Tomato Salsa

By: Chef Laura Bonicelli I’m thrilled to share with you my latest culinary creation: Fermented Peach and Tomato Salsa. This recipe has quickly become my favorite salad dressing, and I’m sure it will become yours too. Not only is it incredibly flavorful, but it’s also...

Zucchini Eggplant Involtini

By: Chef Laura Bonicelli Involtini is a classic and traditional Italian dish that has been enjoyed by many for generations. The combination of thinly sliced eggplant (and in this recipe, zucchini) rolled around a delicious homemade ricotta filling with a rich tomato...

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...
Ras el Hanout

Ras el Hanout

Ras el Hanout Ras el Hnout is a fragrant and complex spice blend commonly used in North African cuisine, particularly in Moroccan, Algerian, and Tunisian dishes. The name translates to "head of the shop" or "top of the shelf" implying that it...

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