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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

Popcorn with Herb Salt

The salt acts as an abrasive to help break down the herbs. The mixture is quite salty as a result, so season sparingly at first, then to your liking.
Recipes

Lambs in a Blanket with Cilantro Yogurt

Thinner links of merguez sausage are ideal for these nibbles, but if you can’t find them, just halve larger ones lengthwise into quarters before wrapping in pastry.
Recipes

Popcorn With Nutritional Yeast and Aleppo Pepper

This popcorn captures the essence of even the most addictive flavored chip or corn puff, without the dairy or fluorescent-orange food coloring.
Recipes

Apple and Fontina Grilled Cheese

We use Edmond Fallot brand Tarragon Dijon for these (and many other sandwiches), but if you can find it, blend some chopped fresh tarragon into your favorite Dijon mustard.
Recipes

Duck Confit Crostini with Pickled Cherries and Duck Cracklings

For a slightly more casual vibe, pack this sweet-and-savory mixture into a jar and serve with a knife for spreading on the toasts.
Recipes

Deep-Fried Beets with Horseradish Dip

The beets are steam-roasted till tender, then deep-fried, so you don’t have to worry about cooking them through after they’re breaded.
Recipes

Black Tie Crudite with Whipped Ricotta

Intentionally burning vegetables—it’s a thing! The burnt onion powder adds a smoky, slightly bitter finish to the rich dip, and is responsible for the black part of this tuxedo-inspired crudite.
Recipes

Pizza Margherita

Be sure to strain the tomatoes before topping the pie in this pizza margherita recipe. If you don't, the extra liquid could lead to a soggy crust.
Recipes

Calabrian Grilled Pork Ribs

This recipe can easily be doubled for a group. Make sure to check the ribs in a few spots for doneness.
Recipes

Beet Panna Cotta and Meyer Lemon Mousse

Beets for dessert—we were skeptical too, but their sugar content and gorgeous color make for a stunning dish.
Recipes

BA’s Best Beignets

The best beignets come from New Orleans, but the high protein content in bread flour gives this classic-style beignets recipe an authentic texture.
Culture

Why Chefs Are (Finally) Cooking With Blood

An increasing number of high-end chefs are cooking with blood…and it's not about the shock factor.
Culture

Single-Origin Hot Chocolate Is Taking Off, and We're Into It

Just when you finally figured out the coffee scene, hot chocolate gets the single-origin treatment too.
Recipes

Bittersweet Chocolate Truffles

Three ingredients: Make sure they count. Great chocolate makes great truffles. These will soften quickly at room temperature, so chill them well before rolling, and don’t let them sit out before serving. This is part of BA's Best, a collection of our essential recipes.
Recipes

Chai Spice Truffles

Want even more truffles? Right this way, please.
Recipes

Pretzel and Banana Truffles

Want even more truffles? Right this way, please.
Recipes

Amaretto-Mocha Truffles

Want even more truffles? Right this way, please.
Recipes

Ginger and Pepper Truffles

Want even more truffles? Right this way, please.
Recipes

Chocolate Truffles with Beer Sugar

Want even more truffles? Right this way, please.
Recipes

Seeded Coconut Truffles

Want even more truffles? Right this way, please.
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