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.
Melon and Lemon Verbena with Prosecco
Adding lemon verbena and pureéd cantaloupe to a simple syrup brings out the sweet notes of the Prosecco.
Campari Affogato with Lemon Sorbet
Try this delicious variation on the traditional vanilla-and-espresso dessert.
Quick-Pickled Strawberries
After you finish pickling the strawberries, hang on to the brine, which can be used in place of mild vinegars.
Pork Cutlets with Cantaloupe Salad
A ripe cantaloupe is one of the most intoxicating pieces of produce under the sun—use it creatively.
Seared Steak Tartare with Rosemary
The surface of this hand-cut Italian burger will be seared and crisp, the inside medium-rare.
Ricciarelli
These traditional almond cookies hail from Tuscany; their texture is chewy, similar to macaroons.
Salted Honey Cantaloupe Jam
This salty, sweet cantaloupe jam will put your go-to strawberry jam to shame.
Frozen Peaches with Strawberries and Mint
Poached frozen peaches eat like fruit-shaped sorbet and look like a three-dimensional sunset.
Sweet and Sour Peperonata
This twist on the traditional Italian peperonata omits the tomatoes, but the bell peppers are hearty and colorful enough on their own. Serve as a side dish or pour over steak.
Yellow Cupcakes
The nostalgic yellow cake flavor in cupcake form. If using a darker muffin tin, keep an eye on the edges—those pans encourage more browning, and you might end up removing these from the oven a few minutes earlier. Get the recipe for vanilla cream cheese frosting here. This is part of BA's Best, a collection of our essential recipes.
White Cupcakes
Cake flour gives these classic white cupcakes a very fine, tender crumb, and the high ratio of egg whites to yolks ensures a snowy hue. Get the recipe for vanilla cream cheese frosting here.
Devil’s Food Cupcakes
Non-Dutch-process cocoa powder is sometimes labeled “natural,” and since all of the chocolate flavor depends on what kind you use, quality matters for these devil's food cupcakes. Get the recipe for vanilla cream cheese frosting here.
Chocolate Cream Cheese Frosting
Cupcakes are kid stuff, right? That’s why we chose to use chocolates on the sweet end of the spectrum. If you’re baking for a more mature crowd, sub bittersweet or semisweet instead. This recipe goes well with our Devil's Food cupcakes. Or, head this way for classic cream cheese frosting.
Classic Spinach Salad
Mature spinach has a stronger flavor than baby spinach and holds up better to this creamy dressing.
How to Poach an Egg All the Ways (Okay, Three)
Master these how to poach an egg 3 different ways: for one, Australian style, and for a crowd.
Frosé (Frozen Rosé)
Choose a full-flavored, full-bodied, dark-colored rosé for freezing. You want something that can hold its own.
Sparkling Grapefruit Cocktail
This beautiful, bubbly summertime drink is fancy enough to enjoy on your yacht… or inner tube!
This Quesadilla Is the Most Acceptable Way to Eat Lots of Cheese for Dinner
This foolproof dinner requires just enough "real" cooking that you can call it homemade.
Got a Can of White Beans? You're Halfway to Dinner Tonight
Turn a can of beans into a hearty, healthy dinner in minutes.
Mushroom-Barley Veggie Burger
Veggie burgers are not easy to make awesome, but we think this one nails it. We solved the “mush” factor by folding in bouncy mushrooms and pleasantly firm black beans, threw a hard sear on it for crisp texture on the outside, and seasoned it aggressively to combat any blandness. There’s no imitation protein or weird ingredients, just a rich, moist mixture of vegetables, grains, and nuts that work with any toppings you want to throw at it. It may not be vegan, but it’s pretty darn good. This is .…