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

Mint Truffles

Want even more truffles? Right this way, please.

Recipes

Lemon Bars

Baked lemon bars will be stable and set at room temperature. Unbaked bars should be refrigerated until ready to serve, otherwise the lemon curd will soften. This is part of BA's Best, a collection of our essential recipes.

Recipes

Lemon Marshmallow Pie

The addition of gelatin is what makes the meringue-like topping stay billowy but firm, without weeping, even at room temperature.

Recipes

Popcorn Toffee Crunch Bars

The toffee mixture will harden as these cool, transforming into a snappy, crunchy layer that holds everything together.

Cooking

By Reader Request: Recipes From Gunshow, Pêche, and Publican Quality Meats

Curried shrimp noodles, sweet and spicy Brussels sprouts, and more restaurants recipes requested by you, the readers.

A Family Affair: Hershel's East Side Deli in Philadelphia's Reading Terminal Market

A visit to Hershel's East Side Deli in Philadelphia's Reading Terminal Market

Recipes

BA’s Best Rice Pudding

We know raisins are controversial in rice pudding, so rather than fan the flames, we kept them separate. (But guys, there’s rum.) This is part of BA's Best, a collection of our essential recipes.

Recipes

Beef Chili

Three kinds of dried chiles add just the right amount of smoky heat when you cook this best beef chili recipe, and three cuts of beef deliver robust flavor. This is part of BA's Best, a collection of our essential recipes.

I'm on a Boat: What You Can Learn Aboard a Cruise to Nowhere

What can you learn about cruising on a two-day trip to nowhere? Lots, it turns out.

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Cruisewear for a Cruise to Nowhere

Recipes

Chocolate-Tahini Truffles

You can make these up to 4 hours ahead; any longer, and the rice coating will go from crisp to soggy. Let sit 10 minutes before serving.

Recipes

Curried Ground Shrimp and Noodles

Spicy, citrusy weeknight noodles from Pêche chef, Donald Link.

Recipes

Kung Pao Brussels Sprouts

A vegetarian twist on a Chinese take-out standard, these sprouts deliver crunch, spice, and zing.

Recipes

Smoky Salsa Roja

The smoky flavor of the fire-roasted tomatoes fits in here, but regular tomatoes would be good, too. This goes great with our beer-braised brisket.

Recipes

Ribollita with Italian Sausage

A classic ribollita is cooked one day, then reheated and served the next. To do that, just hold back the last croutons so they keep their crunch.

Recipes

Fully Loaded Black Bean Nachos with Red and Green Salsas

You might have more of the salsas than you need; serve them on the side for dipping. This is part of BA's Best, a collection of our essential recipes.

Recipes

Indian-Style Nachos with Warm Spices and Tamarind Chutney

Indian grocers sell prepared tamarind chutney, which you can easily substitute for the homemade version here.

Recipes

BA's Best Buffalo Wings

Two key steps ensure extra-crisp wings: letting them sit at room temperature evens the cooking time, and the cornstarch dredge transforms into a crunchy shell when fried. If you like your wing sauce super spicy, increase the amount of cayenne in our best hot wings recipe. This is part of BA's Best, a collection of our essential recipes.

Recipes

Pork Nachos With Red Cabbage and Wonton Chips

Coat seared ground pork in a Thai-inspired glaze, then scatter over fried wonton wrappers, and pile on the nacho treatment with two kinds of cheese, pickled jalapeños, and a shredded cabbage and cilantro salad.

techniques

5 (New!) Ways to Top Avocado Toast

From salsa verde to toasted nuts, here are 5 creative ways to mix up your avocado toast