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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

The Antipasti Plate

What’s better than cheese and crackers for lunch? Salami, too! Use whatever hard cheese and cured meats you prefer.

Recipes

Tomato and Butter Tartine

For those who love savory snacks. A sprinkling of torn basil wouldn’t hurt, either.

Recipes

Bite-Size Tuna Melts

Keep a batch of tuna salad in the fridge to use in a DIY toaster-oven snack.

Recipes

Vegetable Soup

The pasta will continue to absorb the broth as it sits, so use a small noodle like ditalini, stars, or alphabet shapes.

Recipes

Banana-Oat Snack Cake

Loaded with oats and bananas, this is a great treat to have on hand after soccer or baseball practice.

Recipes

Waffle with Cream Cheese and Smashed Berries

Use a frozen whole grain waffle, or freeze leftover homemade waffles between sheets of waxed paper.

Recipes

Banana, Peanut Butter and Cornflakes

You can pack the peanut butter in a plastic pastry bag, but a resealable plastic bag works just as well.

Recipes

White Chili

This white chili recipe works well with ground chicken or turkey, too.

Recipes

Cheesy Chicken Meatball Sliders

Leftovers are the key to packing lunches easily—and this recipe is perfect for that. Plus it freezes well, too; if you freeze in small portioned containers, all you have to do is reheat and go.

Recipes

Tomato Grilled-Cheese Soup

Try pouring the soup directly over the sliced sandwich for an irresistible cheesy bread soup.

Recipes

Cinnamon Sugar Apples

It’s simple, sweet, and gets better as it sits.

Recipes

Drumsticks and String Beans

Make a big batch of this crunchy oven-fried chicken on Sunday for easy packing during the week. A little grated cheese in the breadcrumbs is a welcome addition.

Recipes

Brown Bread and Boiled Eggs

Use this boiled egg recipe to boil 'em in bulk at the beginning of the week. Make egg salad with the egg-stras!

Recipes

Lentils and Chickpeas With Greens

A power lunch for grown-ups and kids alike.

Recipes

Beef, Black Bean, and Corn Tacos

Separate compartments are key to packing this lunch. Switch up the fixings to keep it fresh: Salsa, guac, and sour cream are all good options.

Recipes

Fish and Corn Cakes with Tartar Sauce

This fish and corn cake recipe is a less expensive, equally delicious option for anyone who loves a crab cake. Could you put it on a bun? Why not?

Recipes

Pisco Punch with Grilled Lemons

This goes down easy, and offers an oh-so-slight smoky taste.

Recipes

Grilled Little Gem Salad with Pita Croutons

Yes—you can grill lettuce. And it’s worth it.

Recipes

Grilled Lamb Kefta

Lamb and yogurt is a classic combination. You'll be scraping the plate with pita.

Recipes

Grilled Clams with Chorizo

We're big fans of dipping the grilled bread in the garlic butter sauce. We won't judge you if it dribbles down your chin a bit.