Learn how to make pan-seared Chilean sea bass served with creamy garlic mashed cauliflower for a light yet luxurious meal.

Learn how to make perfectly crispy-skinned pan-seared salmon at home with chef Ed Szymanski in the Bon Appétit Test Kitchen.

Preheat the oven to 350˚F. Heat a drizzle of olive oil in a sauté pan. Season the fish with salt and pepper. Sear the fish on both sides until golden brown. Remove from the pan and transfer to a ...

Heat a large Dutch oven over medium heat. Swirl in 6 tablespoons olive oil. Once hot, add leeks and shallots. Season with salt and pepper. Cook until soft but not colored, about 7 minutes. Stir in ...