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.
Herbed Baked Brie
Big group? Go for the show-stopping giant baked brie recipe. Smaller party (or can’t find the large size)? Smaller wheels are perfect, and the cook time is the same.
Espresso Hot Chocolate
If you want to mellow this out a bit, use strong coffee or a couple teaspoons of espresso powder instead of the freshly made espresso.
Spiked Hot Chocolate
Any dark caramel-flavored liquor will work with this; it’s particularly good with rye whiskey or rum.
BA's Best Hot Chocolate
If you’re feeling really decadent and fancy (as you should), add a splash of half-and-half or heavy cream just before serving.
Cranberry-Pear Mostarda
The sweet and sour flavors in this condiment are a perfect accompaniment to a cheese board, and we’d also happily spoon some inside a grilled cheese for a change.
All-Purpose Vinaigrette
Not just for salads: Drizzle over roast potatoes, serve alongside rotisserie chicken, or spoon over a sandwich.
Classic French Dressing
Tomato paste adds sweetness and will help the dressing emulsify.
Soy-Sesame Dressing
Far less sweet than the bottled version, but equally delicious whether on a salad or tossed with some soba noodles.
Blood Orange Buttermilk Upside-Down Cake
Be sure to invert the cake after it's baked while it's still warm; if you wait too long, the oranges will stick to the pan.
Herbed Chickpeas
Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen.
California Waldorf Salad Gelatin Mold
This Waldorf Salad recipe, part of our Throwback Thanksgiving feature, is from our 1974 issue. As the magazine states: "Something to be thankful for is a beautiful salad chilling in the refrigerator, ready to crown the harvest table with an added touch of grace—visible evidence of the thought and preparation that goes into making a holiday meal more attractive, more delicious than ever before."
Roast Turkey with Cornbread-Sausage Stuffing
This recipe, part of our Throwback Thanksgiving feature, comes from our 1974 issue. As the magazine states: "To even consider Thanksgiving without turkey is mutiny on the bounty!"
Oysters Casino
This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Instead of green pepper, add some heat by making this with jalapeño.
Spiced Cranberry Apple Relish
This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Granny Smith apples have lots of pectin, which makes them ideal for this sauce; it will set up without adding any gelatin to the mixture.
Roasted Carrots
For more variations and veggie inspiration, check out our roasted veggie matrix.
Roasted Butternut Squash
For more variations and veggie inspiration, check out our roasted veggie matrix.
Roasted Cauliflower
For more variations and veggie inspiration, check out our roasted veggie matrix.
Rye Whiskey Stir-Fry
If you’re nervous about igniting the whiskey (honestly, who wouldn’t be), or you have an electric stove, simply let the spirit reduce in the pan. The flavor will be the same. On the other hand, if you’re into kitchen pyrotechnics, just do that step carefully and with the pan extended as far from your body as possible. This was created in partnership with Chef Watson.
Day of the Dead Bread
Get creative with how you mold the dough; these instructions are for shaping crossbones, but you could also make several small loaves or divide the dough into thirds to make a braid.
Apple Caramels
If you don’t have any (or don’t like) hazelnuts, try this autumnal treat with coconut flakes, pecans, walnuts, or peanuts—or simply leave them out.