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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.

Recipes

Thyme-Roasted Walnuts

These simple, flavorful walnuts go perfectly with our Herbed Baked Brie.

Recipes

Herbed Baked Brie

Big group? Go for the show-stopping giant baked brie recipe. Smaller party (or can’t find the large size)? Smaller wheels are perfect, and the cook time is the same.

Recipes

Mexican Hot Chocolate

Instead of vanilla extract for this Mexican hot chocolate recipe, try almond extract if you’ve got it handy, which adds even more depth of flavor. Go one step further and pair it with this churros recipe.

Recipes

Espresso Hot Chocolate

If you want to mellow this out a bit, use strong coffee or a couple teaspoons of espresso powder instead of the freshly made espresso.

Recipes

Spiked Hot Chocolate

Any dark caramel-flavored liquor will work with this; it’s particularly good with rye whiskey or rum.

Recipes

BA's Best Hot Chocolate

If you’re feeling really decadent and fancy (as you should), add a splash of half-and-half or heavy cream just before serving.

Recipes

Cranberry-Pear Mostarda

The sweet and sour flavors in this condiment are a perfect accompaniment to a cheese board, and we’d also happily spoon some inside a grilled cheese for a change.

Recipes

Chorizo and Shrimp Paella

Bomba rice is a short-grain, starchy type, and its ideal texture is tender but chewy in the center, like al dente pasta. Try not to overcook. Use the shrimp shells and chorizo ends to make the Back-Burner Stock.

Recipes

All-Purpose Vinaigrette

Not just for salads: Drizzle over roast potatoes, serve alongside rotisserie chicken, or spoon over a sandwich.

Recipes

Classic French Dressing

Tomato paste adds sweetness and will help the dressing emulsify.

Recipes

Soy-Sesame Dressing

Far less sweet than the bottled version, but equally delicious whether on a salad or tossed with some soba noodles.

Recipes

Crispy Chicken Thighs with Bacon and Wilted Escarole

A single pan leads to many wonders: crackly-skinned chicken, hardy escarole, and a touch of smoky bacon.

Recipes

Rustic Canyon Family Meal Fried Chicken

One of the highlights in the staff-meal rotation at Rustic Canyon is this garlic-ginger fried chicken.

Recipes

Blood Orange Buttermilk Upside-Down Cake

Be sure to invert the cake after it's baked while it's still warm; if you wait too long, the oranges will stick to the pan.

Recipes

Fennel Gratin With Walnut-Thyme Breadcrumbs

A doubly crunchy topping marks a breakthrough moment for creamy roasted fennel.

Recipes

Herb-and-Garlic Rye Breadcrumbs

Use these in salads (croutons in every bite!), sprinkle over pastas, dust atop tender braised meats, or just eat them out of hand (naturally).

Recipes

Herbed Chickpeas

Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen.

Recipes

Celery Caesar Salad

We’re into the celery-on-celery concept, but you could make this with celery root alone and it would be great.

Recipes

Stellar Quinoa Burger

With sweet potato as a binder, quinoa for protein, and meaty mushrooms for depth, this veggie burger beats anything in the frozen foods aisle.

Recipes

Toasted Orecchiette With Veal Meatballs

If you prefer all-pork (or all-veal) meatballs, go ahead and make that change.