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Alex Lau head shot - Bon Appétit

Alex Lau

Staff Photographer Emeritus

Alex Lau is a freelance photographer based in New York City. Originally from Queens, New York, Alex moved to San Francisco when he was 12 before returning to the East Coast to attend a journalism program at Emerson College. A true muti-hyphenate, Alex has at times studied jazz, trained in competitive swimming and weight lifting, and worked as a celebrity dog-sitter. It was by chance, after a Hail Mary application for a summer internship to work with Bon Appétit’s visuals team, that Alex solidified food photography as his primary source of interest.

He followed that internship with one at Boston Magazine, working as a digital writer and photographer. Upon returning to New York, he was offered staff roles at both Food & Wine and BA, and we eventually welcomed him back as our new staff photographer. Alex left BA in 2020 to pursue a broader scope of projects; check out his most recent work at 2dcreative.com.

Perfectly Spiced Pumpkin Cake

Warm, cozy, and plush—and the cream cheese frosting doesn’t hurt.

Kimchi Udon With Scallions

The power trio of butter, kimchi, and gochujang produces an umami ballad so beautiful in this udon recipe, you’ll want to play it over and over again.

Tacos al Pastor

With the help of low-heat grilling, this tacos al pastor recipe delivers tender, juicy pork tacos—no spit-fire roasting required.

BA’s Best Chocolate Lava Cake

A deep, dark, molten chocolate cake recipe with a liquid chocolate center thanks to a spoonful of ganache, which melts as the cake bakes.

Spaghetti With Tomato and Walnut Pesto

Basil is a mere garnish in this nutty, cheesy, peak-season pesto sauce.

Scallion Pancakes

The secret to layered, flaky, chewy-crunchy Chinese scallion pancakes? It’s all in the roll (and the spin, and the re-roll).

Chicken Enchiladas Verdes

Want to make it vegetarian? Just swap in roasted veggies (squash, peppers, onions, mushrooms, etc.), and instead of chicken stock, use vegetable stock or water.

BA's Best Guacamole

This easy guacamole recipe is best made in a Mexican mortar and pestle called a molcajete, but a bowl and a fork works fine. Just don’t rush to get it on the table. It takes a while for the avocado to absorb all the flavors you add to it.

Apple Pandowdy

This puff pastry apple dessert will be your new favorite fruit dessert. Cobbler, you’ve been warned.

Butternut Squash Shakshuka

If you don’t have an ovenproof skillet for this shakshuka recipe, just cook everything in a medium skillet and transfer to a 2-quart baking dish before cracking the eggs.

Cheesesteaks

Look for short ribs with the most marbling possible for these cheesesteaks; if you really want to splash out, use boneless rib eye.

Chicken with Crispy Rice

If you make the stock ahead of time for this chicken recipe, the fat will solidify when chilled so it’s easy to lift off.

Clams in White Bean Sauce

No need to prep everything ahead: Get your chopping in while the fennel cooks. Just keep an eye on the pot!

Curried Yellow Split Pea Soup with Spiced Coconut

If you have extra time, double the amount of vegetables for this split pea soup recipe, then scoop out half of the soffritto and freeze it for a shortcut another night.

Spaghetti Aglio e Olio With Lots of Kale

You will think this pasta recipe calls for an absurd amount of kale, but it will shrink a ton when cooked.

Omelet With Bacon, Mushrooms, and Ricotta

Don’t sweat rolling this into a perfect omelet; just top the cooked eggs with mushrooms and ricotta, and fold like a taco.

Potato Blinis

These potato blinis are inspired by a Thomas Keller recipe. They're the ideal base for caviar.

This Pumpkin Spice Icebox Cake Is a Whipped Cream Miracle

HEAVEN IS FOR REAL.

Grilled Pimiento Cheese Sandwiches with Apple–Cherry Chutney

You can serve this addictive chutney alongside roasted meat (rotisserie chicken); it’s also good on a sandwich with deli cold cuts.

Rotisserie Chicken Stew with White Beans

If you’re not following our weekly meal plan and not making the Grilled Cheese (though you really should; it’s delightful), which you need wheat bread for, use country loaf or sourdough bread, crusts removed, for optimal breadcrumbs for this chicken stew recipe. Check out step-by-step photos here.