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.
Cooking
Throwback Thanksgiving
We recreated Thanksgiving 1974 in all of its golden, Jell-O molded glory.
Recipes
California Waldorf Salad Gelatin Mold
This Waldorf Salad recipe, part of our Throwback Thanksgiving feature, is from our 1974 issue. As the magazine states: "Something to be thankful for is a beautiful salad chilling in the refrigerator, ready to crown the harvest table with an added touch of grace—visible evidence of the thought and preparation that goes into making a holiday meal more attractive, more delicious than ever before."
Recipes
Roast Turkey with Cornbread-Sausage Stuffing
This recipe, part of our Throwback Thanksgiving feature, comes from our 1974 issue. As the magazine states: "To even consider Thanksgiving without turkey is mutiny on the bounty!"
Recipes
Oysters Casino
This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Instead of green pepper, add some heat by making this with jalapeño.
Recipes
Spiced Cranberry Apple Relish
This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Granny Smith apples have lots of pectin, which makes them ideal for this sauce; it will set up without adding any gelatin to the mixture.
Recipes
Black Rice Salad with Cilantro Pesto
If you have a mandoline, use it to slice the radishes and shallot. If not, use a sharp knife.
Recipes
Firehouse Chicken
Two chicken halves won’t fit in a standard 10-inch cast-iron, so this recipe calls for both a pan and a baking sheet. If you have a 14-inch pan, you can go straight from stovetop to oven.
Recipes
Roasted Carrots
For more variations and veggie inspiration, check out our roasted veggie matrix.
Recipes
Roasted Butternut Squash
For more variations and veggie inspiration, check out our roasted veggie matrix.
Recipes
Roasted Cauliflower
For more variations and veggie inspiration, check out our roasted veggie matrix.
Recipes
Rye Whiskey Stir-Fry
If you’re nervous about igniting the whiskey (honestly, who wouldn’t be), or you have an electric stove, simply let the spirit reduce in the pan. The flavor will be the same. On the other hand, if you’re into kitchen pyrotechnics, just do that step carefully and with the pan extended as far from your body as possible. This was created in partnership with Chef Watson.
Cooking
The Day of the Dead Bread You'll Want to Make All Year Long
In Mexico, the day after Halloween is known as the Day of the Dead, a celebration of the lives of friends, family, loved ones, and even pets. And...food!
Recipes
Day of the Dead Bread
Get creative with how you mold the dough; these instructions are for shaping crossbones, but you could also make several small loaves or divide the dough into thirds to make a braid.
Recipes
Apple Caramels
If you don’t have any (or don’t like) hazelnuts, try this autumnal treat with coconut flakes, pecans, walnuts, or peanuts—or simply leave them out.
Recipes
Curried Butternut Squash Soup
For this butternut squash soup recipe, you need to toss the squash occasionally while it’s roasting so it doesn’t burn or stick, and to encourage as much caramelization as possible.
Recipes
Hard Cider Spritz
Instead of lemon juice, you can use fresh grapefruit or orange juice; bourbon is a great sub for rye.
Cooking
By Reader Request: Recipes from Guard and Grace, Girl & the Goat, and Sweet Chick
Kale BLT salad, skillet-roasted cauliflower and potato rolls are the restaurant recipes our readers want to cook at home this month.
techniques
Will It Taco? We Put Deviled Eggs in our Tortillas to Find Out
When it comes to homemade tacos, Alex Stupak and Jordana Rothman say anything goes. Just promise you'll make your own tortillas.
Recipes
Cranberry-Pear Crumble
A Thanksgiving-worthy dessert that can be baked in your toaster oven? Yes, please!