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

Garrotxa Bread Salad

If you can’t find Garrotxa cheese, use another salty, semifirm Spanish cheese, such as Manchego, instead (but be warned: Gato chef Bobby Flay may not approve).

Recipes

Savory Porridge with Pickled Radicchio and Roasted Apples

Yes, savory porridge is a thing. And if you bolster this creamy bowl of grains with lots of surprising toppings, it’ll also be a thing you crave for any meal of the day.

Recipes

Crispy Brussels Sprouts with Chile Caramel

Smaller brussels can cook in half the time; rely on the visuals, not your timer, to know when they’re done.

Recipes

Beef Jerky Fried Rice

Think of this fried rice recipe as a template, not a dictum. If you don’t have beef jerky on hand, use leftover short ribs or spareribs, try some Chinese sausage, or skip the meat altogether. The technique is what is key here, not the specific ingredients.

Recipes

Apple–Brown Sugar Pie

Chilling the filled pie before baking helps it keep its shape; preroasting the apples packs in more flavor.

Recipes

Gnocchi With Sage, Butter, and Parmesan

To achieve pillow-light gnocchi, choose potatoes that are roughly the same size and be careful not to overcook them.

Recipes

The Gibson

Go to the trouble of getting all the vinegars for this drinkable brine; you can continue to add onions to it over time, and it just gets better.

Recipes

Pappardelle with Pork Sugo and Hazelnuts

This Sunday sauce yields twice what you’ll need, but it freezes beautifully; bank the extra and cash it in on another night.

techniques

These Are Pots and Pans You Really Need

Not sure what pots and pans to buy for your kitchen? We're sharing the ones you really need—plus, how to use them.

Restaurants

Wait, Why Is There Ash Water in the Noodles at Betony?

Chef Bryce Shuman cracked the code to perfect soba noodles: use the ash water leftover from the pottery he serves the dish on. If you're having a WTF moment, don't worry. It makes perfect sense; we promise.