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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.

Crispy Potato Salad with Chiles, Celery, and Peanuts

Thai seasonings add punch to this vibrant and herby salad; peanuts and celery keep it crunchy.

Smashed Potato Salad with Chorizo, Aioli, and Scallions

This paprika- and chile-spiked potato salad is equally delicious served warm or room temperature.

Potato Salad with Old Bay and Potato Chips

Potato on potato action here—the chips add welcome crunch to a refreshingly mayo-free salad.

Potato Salad with Lox and Everything-Bagel Spice

A dinner-friendly riff on a bagel with lox and cream cheese. If you’re not feeling the smoked salmon, simply omit it.

Summer Greens with Mustardy Potatoes and Six-Minute Egg

Who said potato salad had to be boring? Or egg salad, for that matter! This deconstructed salad combines the best of both worlds, and is versatile to be served for breakfast, lunch, or dinner.

Skirt Steak With Preserved Lemon Butter and Sesame Cauliflower

Skirt steak is one of our favorite cuts of beef—it’s flavorful, affordable, and quick-cooking. That said, it’s imperative to slice it thinly against the grain for the best texture.

Masa Shortcake With Macerated Strawberries

Masa harina is a ground corn flour, commonly used to make corn tortillas, and is not the same thing as cornmeal. Maseca brand is fairly ubiquitous in grocery stores; other types can be found and ordered online.

Fava Bean and Asparagus Salad

Green beans! Green asparagus! Green pistachios! ... You get the idea—this salad is a celebration of spring. If you can’t find fava beans, substitute English peas or sugar snap peas instead.

Turmeric-Ginger Tonic with Chia Seeds

Never underestimate black peppercorns! Their heat sneaks up on you in this turmeric tonic.

Hibiscus, Orange, and Vanilla Agua Fresca

True, this concoction is slightly more complex than lemonade. But so are most relationships.

Summer Rolls

You can substitute any crisp vegetables and small pieces of protein, just make sure not to overstuff or the wrappers will split.

Honeydew, Cucumber, and Mint Soda

True, this concoction is slightly more complex than lemonade. But the work is worth it.

Charred Caprese Sandwich

How do you improve on a classic Caprese? Grill your tomatoes—and create a Charred Caprese Sandwich.

Toasted-Flour Sablés

Often pressed through a sieve and added to the batter for cakes or cookies, hard-boiled yolks prevent too much gluten from developing without weighing down the batter. The one-two punch of yolks and toasted flour makes for the most delicate, tender cookies you’ll ever taste.

Apple-Rhubarb Crumble

This simple process works for practically any fruit; gauge how much sugar to use based on the fruit’s sweetness, and try cardamom or ginger in place of cinnamon.

Vietnamese-Style Pork Chops with Fresh Herb Salad

A heavy-hitting marinade and an unexpected plum and herb salad transform pork rib chops into an irresistible summer meal.

Jerk Spice–Rubbed Chicken Legs

We took the traditional Jamaican jerk spice and…simplified it. Before you call the authenticity police, give it a try on roast chicken legs.

Craving Mexican Food? Head to Chicago (Really!)

On the shores of Lake Michigan, you’ll find the most authentic regional Mexican cooking in America. We asked three Chicago mom‑and-pops to share their coveted recipes.

The Only 2 Mexican Beers You Need

Our beer expert ranks the tried-and-true Mexican lagers that are always at your trusty corner store.

A Breakfast Smoothie the Kids Won't Even Know Is Healthy(!)

Our food director's trick for getting her kids to down fruit smoothies: give 'em a fancy name.