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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.

Fennel-Rubbed Chick-etta

The traditional stuffed pork roast is so delicious but so laborious. This chicken has all the same garlicky, herby flavors—not to mention lots of crispy bacon bits—and it’s optimized for a weeknight meal.

Chicken Chorizo Chili

Not a big fan of chorizo? This chili recipe can also be made with chicken, turkey, or Italian sweet or spicy sausage.

Shaved Kohlrabi with Mint, Tahini, and Pistachios

Kohlrabi "bulbs" fall somewhere between the size of golf balls and softballs. The smaller they are, the sweeter they are, which is desirable for this recipe since you're serving them raw.

Carrot Cake Oatmeal

Get a serving of vegetables with this carrot cake oatmeal before you even leave the house!

Mashed Kohlrabi with Brown Butter

It's a pain, but you have to peel the kohlrabi for this recipe. Take off enough of the purple or green skin to reveal the inner white flesh.

Kohlrabi Pickles with Chili Oil

Kohlrabi has a muted flavor and crunchy texture similar to a broccoli stem, which is something to keep in mind for this pickles recipe.

Stir-Fried Kohlrabi with Bacon and Scallions

As long as the kohlrabi's greens are fresh-looking and not wilted, you can eat them. They can be sauteéd just like spinach.

Cheddar–Walnut Scones

You can use only all-purpose flour for this scones recipe if you’d like, but going 50/50 with whole wheat produces a nice nuttiness that complements the cheese and walnuts.

Step Inside Chef Alex Raij’s Beautiful Home Kitchen

With limited space, this kitchen packs in the essentials: a state of the art wine fridge.

Finally, How to Make Fudgsicles and Creamsicles at Home

What if we told you we reinvented (and, yep, improved) the Fudgsicles and Creamsicles you dream of?

Creamsicle-Inspired Orange Pops

For this updated creamsicle-inspired recipe, we swapped the icy orange layer for a creamy citrus curd and paired it with alternating layers of a sweet-tart frozen yogurt.

Fudgsicle-Inspired Ice Pops

This delicious 'fudgsicle' recipe basically produces really fudgy chocolate ice cream...on a stick.

Iced Matcha Latte

For a really bright green latte, use ceremonial grade matcha.

Vanilla Cashew Vegan Ice Cream

It’s important to use refined coconut oil here; you don’t want any coconut-y flavors competing with the vanilla.

Coffee Soy Vegan Ice Cream

Take this to a mocha chip place by folding in some finely grated vegan chocolate as soon as you take it out of the ice cream machine.

Vanilla Soy Vegan Ice Cream

Vegan, yes. Low-fat? No. Ah, maybe that’s why it’s so good!

Chocolate Cashew Vegan Ice Cream

Using soy lecithin-free chocolate is essential; the additive will cause the base to separate (we learned this the hard way). We developed this recipe using Alter Eco Dark Blackout Chocolate.

Chocolate Soy Vegan Ice Cream

Using soy lecithin-free chocolate is essential; the additive will cause the base to separate (we learned this the hard way). We developed this recipe using Alter Eco Dark Blackout Chocolate.

Coffee Cashew Vegan Ice Cream

For an even deeper, nutty flavor, toast the cashews first (or buy them that way, but make sure they’re unsalted). Skeptical? Think hazelnut coffee, but with cashews instead.

Fully Salted Roast Chicken

This two-ingredient chicken relies on nothing but kosher salt—lots of it—to yield crisp skin and juicy meat.