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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.

Recipes

Perfectly Spiced Pumpkin Cake

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

Recipes

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.

Recipes

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.

Recipes

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.

Recipes

Spaghetti With Tomato and Walnut Pesto

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

Recipes

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).

Recipes

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.

Recipes

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.

Recipes

Apple Pandowdy

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

Recipes

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.

Recipes

Cheesesteaks

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

Recipes

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.

Recipes

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!

Recipes

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.

Recipes

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.

Recipes

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.

Recipes

Potato Blinis

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

Cooking

This Pumpkin Spice Icebox Cake Is a Whipped Cream Miracle

HEAVEN IS FOR REAL.

Recipes

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.

Recipes

Shrimp and Pimiento Cheese Grits

Quaker brand grits work really well in this recipe, and they are distributed very widely. If you can’t find them, use any other white, medium-grind, long-cooking grits.