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

BA’s Best English Muffins

The dough will seem fairly wet when shaping into rounds, but the high hydration is key to forming those trademark nooks and crannies. This is part of BA's Best, a collection of our essential recipes.

Culture

You Don't Have to Be a Vegan to Love this Smoky, Savory Breakfast

You don't have to be a vegan to love this smoky, savory kale-and-tempeh recipe.

techniques

4 Ways to Fill Pierogies with Happiness, Bacon, and Other Stuff

In the time it takes to make spaghetti, you could be having pillows of kielbasa and sauerkraut. Here's how.

Culture

Banana Bread Oatmeal Pairs Well With Morning Coffee and NPR

Because life is short and breakfast should be more like dessert.

Culture

9 New Floral Beers That Don’t Remind You of Your Great Aunt Esther

Because honeysuckle in beer just makes sense.

Cooking

By Reader Request: Recipes from Boka, Jaleo, Alimento, and Ovenly

This month, our readers have a creamy wedge salad dressing, a coffee-rubbed steak, and a whole lotta Vegas on the mind.

Culture

An Epic 'Game of Thrones' Menu for Die-Hard Fans

Feast on pigeon pie, direwolf bread, and Sansa's lemon cakes.

Recipes

Direwolf Bread

Re-create Hot Pie’s iconic farewell gift to Arya in honor of your favorite show, Game of Thrones. Be sure to print out the wolf template on an 11x17" sheet and see other GoT-inspired recipes!

Recipes

Sansa's Lemon Cakes

Sansa Stark made these desserts one of the most recognizable in Game of Thrones. She deserves a sweet treat after all she’s endured, and so do you. For a Dark Sansa version, pour syrup over the cake, then top with black sesame seeds. And be sure to check out our other GoT-inspired recipes!

Recipes

Ceremonial "Pigeon" Pie

For a real taste of Joffrey’s gamey pigeon pie, use squab instead of chicken. Have a sword handy for slicing into it! Also check out our other GoT-inspired recipes.

Recipes

Shrimp Toasts with Sesame Seeds and Scallions

These dim sum–style shrimp toasts make a surprisingly simple—and utterly addictive—at-home snack. With this method, you don’t even need a deep fryer to pull them off.

Recipes

Crunchy Veg Bowl with Warm Peanut Sauce

A warm, sultry peanut sauce makes even bean sprouts feel indulgent. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Recipes

Chopped Spring Salad

This dressing is also great as a dip, and most of the vegetables listed here can be left in bigger pieces and treated as crudités instead.

Recipes

Braised Birria

Though Birrieria Zaragoza uses goat, this deeply spiced braise is equally good with lamb.

Recipes

Strip Steak with Lemony Yogurt and Radishes

Two for one: Spooning spiced butter over steak flavors the meat while building a nuanced sauce.

Recipes

Horchata Semifreddo

Normally served cold as a sweet cinnamon-and-rice drink, horchata translates seamlessly to this creamy dessert.

Recipes

Spring Minestrone Verde with Pistachio Pesto

Step 1: Prep this simple soffritto and nutty pesto. Step 2: Make beautiful, clean soups on a whim.

Recipes

Crudités with Bacon XO Sauce

XO sauce can be used as an all-purpose condiment. It’s great over rice, steamed or roasted veggies, or roast chicken.

Recipes

Hand Salad With Buttermilk, Grapefruit, and Mixed Seeds

These snaggable, snackable wedges have more in common with a bowl of party mix than any perfunctory salad.

Recipes

Sweet Granita with Blackberries, Toasted Almonds, and Mint

Who knew that dessert could be as easy—and refreshing—as combining sugar and water?