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

Tofu Yum-Yum Rice Bowl

The marinade is ridiculously delicious; you’ll also want to use it on ribs or chicken.

Cooking

How to Make a Cheesy, Vegetarian Lasagna... There Will Be Kale (and Collard Greens)

You asked for pasta recipe with greens—we delivered. Here's how to make vegetarian lasagna with kale and collard greens.

Culture

'Meat' the New Wave of Protein-Based Energy Bars

Paleo or not, meat-based energy bars are hitting the performance fuel and snack food scene hard. We tried the most popular brands to see how they fared.

Culture

Yup, We Hosted a Noodle Kugel-Off

A noodle kugel is a yearly tradition for many families. These 3 Bon Appétit staffers think their family recipe is the best.

techniques

Wanna Be a Great Baker? Master Pâte à Choux First

Pate a choux is one baking recipe that you absolutely must master. Here's how to do it.

Recipes

Chocolate Éclairs

The éclairs will begin to get soggy as soon as they are filled, so be sure to wait until just before you're ready to make the chocolate fondant to add the pastry cream.

Recipes

Cream Puffs with Vanilla Pastry Cream

For this cream puffs recipe, if you don’t have any pastry bags handy, cut off the tops with a serrated knife and carefully spoon in the pastry cream.

Recipes

Chouquettes with Chantilly Cream

When properly baked, the puffs should have a firm but not crusty exterior, and a moist but airy center.

Recipes

Red Wine-Braised Brisket

You know those dishes that everyone says taste even better if you make them ahead of time? This is a perfect example. The flavors continue to deepen as the braise sits, and it’s that much easier to skim the surface when the sauce has a chance to chill.

Recipes

Guinness Affogato

The recipe doesn’t say to add a shot of Baileys, but we have a feeling you wouldn’t regret doing so.

Recipes

Ginger-Chocolate Guinness Float

The recipe doesn’t say to add a shot of Baileys, but we have a feeling you wouldn’t regret doing so.

Recipes

Chocolate Guinness Float

The recipe doesn’t say to add a shot of Baileys, but we have a feeling you wouldn’t regret doing so.

Recipes

BA’s Best Beef-and-Bacon Meatloaf

Seasoned stock keeps this meatloaf juicy and flavorful. A doctored ketchup delivers just the right amount of tang, spice, and sweetness. And the bacon? We think it speaks for itself. This is part of BA's Best, a collection of our essential recipes.

Recipes

BA's Best Slow-Cooker Beef Chili

The only slow cooker chili recipe you need. This recipe can also be easily doubled.

Cooking

By Reader Request: Recipes From Odd Duck and Bar La Grassa

Beet panna cotta with Meyer lemon mousse and meltingly tender grilled pork ribs requested by you, the readers.

techniques

5 Steps to Really Good Hamantaschen

Perfectly balanced cookies every time.

Recipes

Roasted Tomato Soup

Roasting brings out the sweetness of canned tomatoes, but this method works with fresh tomatoes, too. This is part of BA's Best, a collection of our essential recipes.

Recipes

Potato-Leek Soup With Toasted Nuts and Seeds

For a beautiful creamy-white (not khaki) color, don’t let the leeks and celery take on any color when sautéing.

Recipes

Spinach-Broccoli Soup With Garlic and Cilantro

Blanching the spinach before blending helps this broccoli soup recipe retain a vibrant green color. Parsley would work in place of the cilantro.

Recipes

Popcorn with Dried-Shrimp Salt

Can’t find dried shrimp? Straight up Old Bay and some salt will capture that “down the shore” vibe we’re after.