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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

Spaghetti Squash “Cacio e Pepe”

OK, we admit it. This spaghetti squash recipe is just a vehicle for butter and cheese. But full of fiber!
Recipes

Lemongrass Shrimp Soup with Spaghetti Squash

Despite the name, spaghetti squash is still a vegetable and can get mushy when overcooked. Simply ladle the hot broth over the noodles when you are ready to eat.
Recipes

Fried Spaghetti Squash

We made funnel cake! Use your hands to fluff the strands of squash in the flour mixture: they’ll fry up lighter and crispier if they aren’t stuck together.
Recipes

Curried Spaghetti Squash Fritters

Spaghetti squash varies greatly in terms of wetness. You’ll really want to squeeze out as much liquid as possible so your fritters fry up crisp, not soggy.
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Culture

Dominique Ansel Knows How to Party... and Celebrate His New Cookbook

This is how you celebrate Dominique Ansel's (aka Father Cronut) cookbook release
Recipes

Melting Olaf

A clear cocktail for those parents who have seen "Frozen" exactly 14 times too many, and will get their fill of miniature Annas and Elsas come Halloween night.
Recipes

Toasted Pumpkin Seeds

When it comes to tasty pumpkin seeds, it's all about the seasoning—don't go crazy, but do be a little creative.
Recipes

Pumpkin Scones With Cinnamon Butter

Everyone needs a solid pumpkin scone recipe in the fall. This one is yours.
Recipes

Gluten-Free Vanilla Birthday Cake

This versatile cake, with a distinct vanilla flavor, is a crowd-pleaser and sure to become a go-to for any festive occasion.
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Recipes

Yummy Gummy or Crummy Gummy? Our Official Gummies Taste Test

We went on a bender of squidgy, gelatinous bears, rings, frogs, fruits, and feet to make sure you wouldn't suffer a case of bad gummy belly this Halloween
Recipes

Gluten-Free Lemon Bars

The toasted coconut in the crust lends flavor and texture and complements the curd filling.
Recipes

Gluten-Free Fudge Brownies

Just what we want a gluten-free brownie to be: rich and super fudgy. Beating the eggs and sugar for a long time incorporates air into the batter, making for a crackly crust when baked.
Recipes

Gluten-Free Chocolate Chip Cookies

These cookies will be slightly crisp at the edges if you only chill dough 30 minutes before baking, but chewy if you chill 2 hours. If making ahead and you want a crispier cookie, let dough sit at room temperature 1 hour before baking.
Recipes

Gluten-Free Chocolate Cream Pie

Gingersnaps add an unexpected zing and are a great foil to the richness of this chocolatey pie. Sub in gluten-free graham crackers if you prefer.
Recipes

Gluten-Free Blueberry Muffins with Oat Crumble

You can use this batter as a base and swap in other fruits and spices (say cranberries and finely grated orange zest and ginger) for the blueberries, cinnamon, and nutmeg.
Recipes

Mapo Dofou

Just a little bit of spicy, salty chile bean paste is the reason this dish packs such an insane flavor punch.
Recipes

Fennel and Carrot Soup

A silky, subtly sweet little number that makes fall vegetables feel downright swanky.
Recipes

Blood Orange Sangria

RockSugar uses the juice of calamansi, a delicious but hard-to-find citrus fruit. We approximated its flavor with a mix of other citrus.
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Chef Massimo Bottura Fed Us a Giant Wheel of Old Cheese and We Couldn't Be Happier

Massimo Bottura of Osteria Francescana came to the BA Night Kitchen and served us a ton of old cheese and vinegar
Recipes

The Cough Suppressant

Be careful not to boil the tea. It will give you a cleaner flavor and be more nutrient-rich.
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