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
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.
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.
Recipes
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.