Skip to main content

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.

Roast Koji Chicken

If possible, plan in advance for this easy chicken recipe; letting it chill for 2 days after being seasoned has a huge impact on the flavor and also gives the skin time to dehydrate, which magnifies its crispy potential.

Easy Roast Turkey With No-Roux Gravy

It’s important to follow the measurements for the salt and to use a low-sodium stock (or, better yet, a homemade one) for this recipe—otherwise, the gravy could wind up being too salty.

Quick Braised Kabocha Squash

This braised kabocha squash recipe leads to a super satisfying, healthy, one-pan lunch or side dish.

Filipino Chicken Adobo

Depending on your personal preference, you can brush off and discard the peppercorns before cooking, or leave them on for stronger flavor.

Chopped Liver

Cooking the livers to medium/medium-rare in this recipe is key to a moist and rich tasting spread. Overcooking them will make the finished dish dry and crumbly.

Adult "SpaghettiOs"

These are extra saucy and a little sweet like the original SpaghettiOs, but with grown-up flavors all around.

The Story of the Mission Burrito, Piled High and Rolled Tight

We took a trip to San Francisco, where burritos are more than just food. They're culture.

The Best Cheese at Trader Joe's

Jalapeño and honey chevre, we can’t quit you.

The Swing State Cocktail

This is one of the strongest, yet tastiest, cocktails we’ve ever created using ingredients inspired by swing states—just in time to help get you through the election.

Apple Dumplings

If the apples aren’t cold when you wrap them, the dough won’t adhere, so make sure to put them in the fridge before you start on the dough for this apple dumplings recipe. For added texture and more fall flavors, stuff 1 Tbsp. cranberries, raisins, or pecans into the space where the apple cores used to be.

Braised Lamb Shank Ravioli

Not the biggest fan of lamb? This hearty, soul-warming ravioli recipe will be equally successful if you use beef short ribs instead. Here are step-by-step instructions on how to shape and fill ravioli.

Sweet Corn and Ricotta Raviolo

These are jumbo-sized ravioli, and each one envelops an egg yolk, which will run when you cut the pasta open and mingle with the pan sauce. Duh-lish!

Butternut Squash Agnolotti

Agnolotti is one of our favorite pasta shapes because the little pockets catch the sauce; try a variation with a simple ricotta filling and marinara sauce instead. Here are step-by-step instructions on how to make agnolotti.

Kombu Celery

The crunchy, salty, sesame-drenched celery sticks at Bar Goto in New York are so good, you’ll forget they’re made from vegetables.

Roasted Red Pepper Harissa

An extra chile for this harissa recipe will play up the heat, and if you’re feeling confident, you can customize the mix of spices as well.

Crispy Rice Cakes with Tarator Sauce

Tarator is usually made with tahini, but the base for this recipe is almonds. It serves as both a binder for the rice cakes and as a sauce.

Salsa Verde with Toasted Breadcrumbs

Other tender herbs such as cilantro, dill, and/or tarragon can be used instead for this salsa verde recipe. Though the breadcrumbs don’t stay crisp, they give body and subtle crunch to the sauce.

Fried Herb Salsa Verde

This all-star topper can gussy up anything: steak, roasted potatoes—even a citrus salad.

Elizabeth Street Café's Chicken & Rice Soup

Sticky rice is worth using for this porridge-y, comforting chicken soup recipe; it releases lots of creamy starches and helps builds nice body as it cooks.

Poached Cod with Potatoes and Leeks

Gently poaching fillets of delicate white fish in milk is the secret to an elegant yet effortless dinner.