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
Sea Dog
The sea dog (a fried fish sandwich) is not really a thing but should definitely be a thing because it’s that good. (If you’ve been to the Red Rooster on route 22 in Brewster, NY, you already know this is true.) The batter alone should become your go-to whenever you fry fish.
Culture
The Refried Beans Recipe That Deserves to Be Passed Down for Generations
Here's the history behind senior food editor Rick Martinez's dad's famous refried pinto beans.
Recipes
Malted Black and White Milkshake
There’s no point in hiding the truth—each shake contains half a pint of ice cream. If that’s too rich for your taste, divide recipe between 4 glasses instead.
Recipes
Hound Dog Cocktail
A little bit sweet, a tad spicy, with the round, caramel flavor of bourbon to ground it, this drink proves that cocktails can be seasonal, too.
Recipes
Watermelon and Jicama Salad With Jalapeño and Lime
This colorful salad packs a bit of heat by adding the jalapeño; it balances out the cooler flavors, but feel free to omit it.
Recipes
Cucumber-Tomatillo Gazpacho
A cool green zingy soup; pack it in a thermos on ice and take it picnicking or to the beach.
Recipes
Iced Coffee Shakerato
When shaken with a lot of ice and a splash of sweetener, espresso forms a creamy froth on top and becomes infinitely more exciting.
Recipes
Watermelon and Prosciutto With Mint and Toasted Almonds
Watermelon and prosciutto may seem like an unlikely pair, but the salty-sweet mix will make this your new go-to fruit salad.
Recipes
The Crunchiest Vegetable Salad
The key to this showstopping salad? Ice cold water. Seriously! It helps cucumber, radishes, and scallions deliver incredible crunch and highlight their flavors.
Recipes
Garlicky Blender Aioli
There are a lot of aioli recipes out there. This one uses a coddled egg instead of raw, and the blender method ensures a successful emulsion.
Recipes
Polenta Budino with Plum Marmellata
Budino is what Italians ask for when they want pudding. Sub in any stone fruit for the plums.
Recipes
Mussels with Spicy Tomato Oil and Grilled Bread
Mussels steam in the same saucepan as chili-and-fennel-spiced tomato sauce in this effortless supper.
Recipes
Harissa-Crusted Swordfish
This homemade take on harissa is bold enough to use on pork chops or chicken thighs, too. You can also toss it with broccoli or carrots before roasting.
Recipes
Haricots Verts with Summer Squash and 8-Minute Eggs
This bean salad is taken to new, luxurious levels with the addition of eggs, anchovies, and your favorite summer squash.
Recipes
Peach Parfait with Salted Graham Cracker Crumble
This graham cracker crumble takes peaches and cream to another dimension.
Recipes
Spicy Lamb Pizza with Parsley–Red Onion Salad
Our homage to lahmacun, the Middle Eastern flatbread.
Recipes
Ode to Halo-Halo
It doesn't get any cooler than halo-halo, the Filipino treat with a base of fluffy shaved ice. Our reimagined version plays off the original with store-bought toppings like coconut flakes and gummies. Macerating the fruit makes it extra juicy and saucy, but you could just throw in any unadulterated berry. The key to this dessert (as with any sundae) is a mix of textures: icy, creamy, chewy, crunchy.
Recipes
Watermelon With Yogurt, Poppy Seeds, and Fried Rosemary
There’s no law that says watermelon salads must incorporate feta. This renegade combination is at once sweet, tart, and savory—the kind of dish that’s as comfortable at the breakfast table as it is at a potluck.
Recipes
Carrot Hummus
Carrots: Will they hummus? This recipe proves they will, in the most resounding, confident way.
Recipes
So Fresh and So Green Cocktail
Cucumber and sage play off gin’s botanical notes; egg whites make this creamy and light. Dangerously refreshing.