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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.

Culture

How to Make Your Tofu Taste Like Pork

This is the dish that will convert even hardcore carnivores into tofu lovers. And you don't need a recipe to make it.
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Gallery
Recipes

9 Camp Lunches That Go Beyond PB & J

Camp lunch can be so much more than peanut butter sandwiches and an apple.
Cooking

4 Cream Cheese Sandwich Ideas (Crusts Optional)

We love a classic cream cheese sandwich. Here are 4 riffs to make happen.
Recipes

Zucchini and Rice Pancakes

Somewhere between a frittata, a fritter, and fried rice, these little pancakes are packed with protein and delicious with almost any cooked grain or leftover greens in the filling.
Recipes

Pinto Bean and Ham Torta

These fillings would also work wrapped up in a tortilla or lavash.
Recipes

Smashed Chickpeas with Pita

This easy salad has all the flavors of a falafel without the deep-frying. Add a little feta if your kid prefers.
Recipes

Pepperoni Panzanella

Panzanella salads are a great way to use up the last of that loaf of crusty bread. Change it up as summer progresses by tossing in other vegetables or herbs. Just don’t skip the tomato: It helps soften the bread.
Recipes

Tofu Summer Rolls

Imminently adaptable and riffable: Use any leftover protein or shred a rotisserie chicken in place of the tofu, and use whatever crunchy vegetables you’ve got in the produce drawer.
Recipes

Broccoli Pesto Pasta

This pesto pasta recipe gets heft (and a side of veggies) from the addition of broccoli to the purée. They won’t know it’s there unless you tell them...wink wink.
Recipes

Bacon and Egg Tortellini

Are filled pastas still good at room temperature? This tortellini recipe proves that they are; if you don’t have tortellini or ravioli on hand, use any short, ridged pasta, such as fusilli or penne rigate.
Recipes

Sweet Potato and Black Bean Burritos

Some kids like it hot. If so, add a small handful of pickled jalapeños or a few dashes of their favorite hot sauce to the mix.
Recipes

Cilantro Margarita

Attention: Also delicious with mint in place of the cilantro (some people really hate cilantro).
Recipes

BA's Best Soft Scrambled Eggs

Medium-low heat is the key to the fluffy, creamy, melty texture of these scrambled eggs. We like to serve them when they’re still runny, but keep them on the stove for another 15 seconds if you prefer them completely set. This is part of BA's Best, a collection of our essential recipes. Learn how to make this recipe and more in our online cooking class with Sur la Table.
Restaurants

Inside The Four Horsemen, James Murphy's Minimalist (And Homey) New Wine Bar

LCD Soundsystem's James Murphy and his team just opened a new wine bar in New York. We take a magnifying glass to all the design details that set the mood. And yes, there will be music.
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Gallery
Culture

Beetlebung Farm's Foraged Dinner Party, from Martha's Vineyard to Manhattan

We're so excited about chef Chris Fischer's Beetlebung Farm Cookbook, we invited him to dinner (provided he cook, of course).
Recipes

Maple-Ginger Cider Switchel

Stir well before each serving. It’s natural for the ginger to settle to the bottom.
Cooking

By Reader Request: Recipes From Ribelle, The Line Hotel, and More

Beer-marinated skirt-steak tacos and a perfect caponata are among the restaurant recipes our readers want to cook at home this month.
Recipes

Grilled Padrón Chiles with Fish Sauce and Lime

Other not-too-hot chiles are great with the same seasonings if you can’t find Padróns. Look for shishitos or Italian frying peppers instead.
Recipes

Grilled Baby Artichokes with Aleppo Pepper and Parmesan

The parcooking is essential for a tender result, but the extra effort’s worth it.
Recipes

Fennel-Honey Granola

What you really want to do with this granola is make the be-all, end-all of yogurt parfaits.
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