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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.

Tuna Poke

The real key here is to use the best-quality tuna you can find. When in doubt, ask your fishmonger if he would eat it raw. If the answer is no, neither should you.

Steamed Mussels With Fennel and Tarragon

De Laurentiis uses Peroni, an Italian beer, for this 20-minute dish, but any light-bodied lager will work and make a perfect drink pairing as well.

Marinated Lentils With Crunchy Vegetables

Don’t Passover This Party Mix

Spicy, salty, sweet, with a hit of umami, this party mix riff with matzo has it all.

Weeknight Red Curry

"Curry" rhymes with "hurry" for a reason. A few shortcut ingredients yield a gently spiced, deep-flavored sauce that’s ready in under an hour.

Matzo-Kimchi Pancakes

When matzo meets kimchi pancakes: a love story.

Savory Dutch Baby

Is there any time of day when a pancake isn’t welcome at the table? What about a Savory Dutch Baby that mixes up in seconds? Didn’t think so.

Semolina–Lemon Syrup Cakes

Beating the butter and sugar properly (read thoroughly) gives these mini cakes lift, but they will still be moist and marzipan-y in the center.

Open-Face Steak Sandwich with Parmesan Dressing

Mark your calendar: It’s steak sandwich night in America. (Feeling virtuous? Remove the bread and…voilà: steak salad!)

Matzo Fritters

These fritters are the genius invention of our publisher's mom, Sari Drucker.

Matzo Crumble

Make this once; sprinkle on salads all week long.

Garlic-Herb Naan

This dough will yield enough to make four large flatbreads or eight smaller ones.

Coffee-Rubbed Steak

This rub works on just about any cut (in fact, it’s served on filet mignon at Mesa Grill), and the pan-to-oven method is foolproof.

Iceberg with Tomatoes, Blue Cheese, and Bacon

The iceberg lettuce is sliced into rounds instead of angled wedges, exposing the entire surface to the blue cheese dressing and toppings.

Your Weekend Project: Our Best Fried Chicken Sandwich

You're making our crunchy, juicy, best-ever fried chicken sandwich this weekend. Here's the step-by-step.

Colcannon

There are as many colcannon recipes as there are cooks in Ireland. This one uses softened and crunchy savoy cabbage, as well as garlic and leeks for extra depth.

We've Officially Reached Peak Fried Chicken Sandwich Mania

Chefs across the country are racing to see who will rule the crunchy, juicy, golden age of the fried chicken sandwich. Our entry into the competition: the ultimate make-at-home version.

Tinctures Are the (Totally Legal) Frontier of Herbal Healing

Forget pills: The future of medicine is plant-based, bottled in tiny jars, and sold at natural grocers for upwards of $12. Here's everything you need to know about tinctures.

Chili Oil

This will become your new go-to favorite spicy condiment. It pairs particularly well with our Aromatic Shrimp and Noodle Medicine Soup.

Grapefruit–Poppy Seed Loaf Cake with Yogurt Glaze

A perfect anytime loaf cake with unexpected grapefruit flavor, made with oil so it keeps a long time and stays moist.