Toss arugula with julienned apples, olive oil & sherry vinegar. Spoon the puree onto the serving vessel, top with scallops, arugula-apple salad & finally hazelnuts. Makes enough for 4 people.

Audrey Morgan is a senior editor at Food & Wine with over eight years of experience covering food and drinks. She has held staff positions at Liquor.com and Food Network Magazine, and her work has ...

In this weekend’s recipe, black pudding-crumbed hake with celeriac and apple, a little goes a long way in making this dish a real winner. Any black pudding will work for this recipe, so use your ...