Laura Bonicelli's Blog

Ciao!
I have decided to refocus my blog towards what I cook, how, and why between my professional cooking days. I am renaming my blog "Laura's Day Off Blog".

Chef's hate to waste food. It's an easy thing to do though, especially with a business, like mine, with a concept that is based on changing menus, recipes, and clientele. My staff and I prepare 3 full days worth of food in one day. So - after delivery - we do a mandatory assessment of leftover ingredients. I take it all home. This is what we eat at home and is the basis for a lot of my recipe development.

Wardrobe Provided by Parc Boutique

Every cook needs several signature soups in their library. For fall and winter, this is one of my favorites.

Wardrobe Provided by Parc Boutique

One of my favorite herb combinations is cilantro and mint. Together they fill the air with a fresh and intoxicating aroma.

Wardrobe Provided by Parc Boutique

Zucchini Blossoms show up during the peak of summer. This is my favorite time of year! (I also say that about fall, winter (until January) and spring.)

Wardrobe Provided by Parc Boutique

If you have the time and don't mind a few failures, cooking with unusual or unique ingredients is a great place to satisfy your culinary creative cravings.