Alex Lau
Staff Photographer Emeritus
Alex Lau is the former staff photographer at Bon Appétit. Born and raised in New York City, Lau moved to San Francisco at the age of 12 until returning to the East Coast to attend Emmerson College in Boston, earning his Bachelor of Arts in Journalism. Lau is currently represented by 2D Creative Artists. His clients include Boylston Trading Company, Nylon Guys, Esquire, and more. He has shot both food and travel photography for countless cookbooks—and he takes photographs of other things sometimes as well.
Chocolate Buttercream Recipe
Two things can go wrong with buttercream: the mixture will curdle if it gets too cold; and it will sink if it gets too warm. Just keep beating—it’ll all come together.
Rustic Pork Rillette
The effort-to-impressiveness ratio doesn’t get much better than this, people. Go ahead and double (Triple! Quadruple!) this recipe and you’ve got hostess gifts, emergency entertaining fodder, and quick, decadent snacks for days.
Holiday Rum Sparkler
You’ll have enough honey syrup that you can easily scale up this cocktail for a crowd. Created in partnership with Chef Watson.
Tempura Green Beans with Mushroom Salt and Shallot Dip
When you get right down to it, very few people actually really and truly want a green bean casserole. Lacy fried green beans with an addictive shallot dip? That’s another story, and a great way to use up any leftover beans.
Dark Chocolate Bread Pudding
So easy a kid could do it. No, really, let your kid do it.
Thanksgiving Butterball with Spicy Honey
If you like it hot, this one's for you. Adjust the heat to your liking, or use another finely ground chile in place of the cayenne.
Thanksgiving Butterball with Chai Spice
Warm spices without the sweetness work on biscuits and rolls, mashed potatoes or green beans.
Thanksgiving Butterball with Salt and Maple
This is especially good on tomorrow's cinnamon toast.
Thanksgiving Butterball with Lemon and Pepper
The zest cuts through the richness of the butter (and the rest of the Thanksgiving meal). Try this one tossed with roasted vegetables—your green beans, your brussels sprouts–just before serving.
Stuffing Cookies
We were inspired to use traditional stuffing flavors in a sweet and savory shortbread with sage and anise. Put these out next to the pumpkin pie.
Melting Olaf
A clear cocktail for those parents who have seen "Frozen" exactly 14 times too many, and will get their fill of miniature Annas and Elsas come Halloween night.
Toasted Pumpkin Seeds
When it comes to tasty pumpkin seeds, it's all about the seasoning—don't go crazy, but do be a little creative.
Pumpkin Cake with Maple Cream Cheese Frosting
When we're done with this pumpkin cake recipe, we like to serve it with a drizzle of maple syrup over the frosting.
Pumpkin Bread with Toasted Coconut
Make sure your eggs and coconut oil are at room temperature for this pumpkin bread recipe: Cold eggs can make the oil seize, making the batter uneven.
Pumpkin Streusel Muffins
Grinding half of the walnuts into the streusel makes for extra tender, buttery muffin tops.
Happy New Year, Honey
For the sweetest new year, serve this sparkly cocktail featuring classic Rosh Hashanah flavors: apple and honey.
Zucchini Bread with Oats
For a slightly more virtuous quick bread—more like breakfast, less like dessert—reduce the amount of granulated sugar to one cup.
Shrimp Rolls
Keep summer going just a little bit longer: Serve these with a pile of steamed, buttered corn.
The Antipasti Plate
What’s better than cheese and crackers for lunch? Salami, too! Use whatever hard cheese and cured meats you prefer.
Tomato and Butter Tartine
For those who love savory snacks. A sprinkling of torn basil wouldn’t hurt, either.