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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.

Candied Carrot Coins

These will be sweet and chewy when done and are the perfect decorations for BA's Best Carrot Cake Recipe.

Mexican Beef Soup with Beans and Bacon

Quickly seared flank steak retains its pleasantly chewy integrity in this simple but nuanced brothy soup.

Shrimp in Buttery Hot Sauce

Restaurant Veneno de Nayarit uses Huichol brand hot sauce, but Cholula, Tapatío, or Valentina also add lots of flavor without a ton of heat.

Hot Sauce Brown Butter

In addition to looking at the color of the liquid butter as it cooks, keep your eyes trained on the solids; the butter is ready when the bits are very dark brown. Serve on Vivian Howard's Roast Oysters.

Cracked Farro and Broccoli Salad

A crunchy, salty salad that proves (once again!) that it’s worth having a mandoline slicer.

Roast Oysters

“The warmness of the brown butter balances the brininess of seafood,” says Vivian Howard.

Blue Cheese–Pecan Scones

Use a blue cheese that you like to eat and serve these with butter and jam to play up the salty and sweet pairing.

Asparagus Gremolata

We’re just obsessed with using asparagus as a condiment! Try sprinkling this crunchy mix over eggs or tossing it into pasta.

Buttery Roast Chicken

The word “buttery” is an understatement. Stuffing lots of butter and breadcrumbs under the skin makes for a most decadent and succulent bird.

Pambazos with Potatoes and Chorizo

This sandwich alone is worth the trip to this five-table restaurant in the western suburbs of Chicago.

Gambas al Ajillo

Translation: Garlic shrimp. Which explains why there’s a clove of garlic for every shrimp in this saucy dish.

Palm Springs Date Shake

Attention: This is not a smoothie, but you can have it for breakfast if you want.

We Tried the Weirdest New Beers Out There—and We Mean Weird

From dung-smoked whale testicles—stay with us—to chocolate oyster stouts, experimental beers are having a moment.

Iced Turmeric Latte

This super-flavorful drink, also known as golden milk, is a sweeter, dairy-free take on traditional Indian Haldi Doodh (Turmeric Milk).

Bacon, Mushroom, and Spinach Pierogies

To make this vegetarian, omit bacon and add 4 Tbsp. olive oil for browning mushrooms.

Beef, Onion, and Cheddar Pierogies

These are ideally made with ground shortrib, but using chuck will give you an equally savory filling.

Cottage Cheese and Blueberry Pierogies

These sweet pierogies help balance out the savory fillings from Kielbasa, Sauerkrat, and Potato Pierogies, Beef, Onion, and Cheddar Pierogies, and Bacon, Mushroom, and Spinach Pierogies, making them perfect for any pierogi party.

Kielbasa, Sauerkraut, and Potato Pierogies

Why choose between boiled or fried? The key to these pierogies is doing both.

The Caramel Spectrum All Home Bakers Should Know

Not all caramel is created equal. This is what to look for in your next batch.

Buying Meat for Dinner? Get Some Lip Balm with Your Lamb

Headed to your local butcher shop? Here’s what’s for sale (besides dinner).