The cover image on Eric Ripert’s latest cookbook, “Seafood Simple,” is about as simple as can be. A piece of rosy salmon sits on a white plate on a white surface. The chef’s hands hover on either side ...

The first step is to bring your fish to room temperature. This will ensure that it cooks evenly in the oil, says Greg. Next, generously season the fish with salt and spices. It's best to do this ...

Clean the leek and slice the white and light-green part into thin semi-circles. Put the broth and leeks into a large skillet and heat on high. Boil for a couple of minutes. Add salt and pepper to ...