Hot fudge sauce

Active: 5 minutes; Total: 10 minutes; Yield: 3 cups 

Cream, heavy	2 cups
Butter, unsalted	4 tablespoons
Sugar, light brown	½ cup
Sugar, granulated	¾ cup
Salt, fine sea	¼ teaspoon
Chocolate, bittersweet, broken into small pieces	2 ounces
Dutch cocoa, sifted	1 ¼ cups
Vanilla extract	½ teaspoon

1. In a medium saucepan, combine the cream, butter, sugars, and salt. 
2. Bring to a simmer over medium-low heat; simmering for 45 seconds. 
3. Add the chocolate, and whisk to dissolve. 
4. Remove from heat, add the cocoa, and whisk until no lumps remain. 
5. Return the pan to low heat, and simmer the sauce until glossy, whisking constantly, about 20 seconds. 
6. Remove from heat, and stir in the vanilla. 
7. Serve warm. 

Recipe from NYCooking.com.

Double Dutch dark chocolate ice cream

Active: 20 minutes; Total: 8 hours 30 minutes; Yield: 1.5 quarts 

Cream, heavy	2 cups
Buttermilk	1 cup
Sugar, dark brown	¾ cup
Sugar, granulated	2 tablespoons
Double Dutch dark cocoa	6 tablespoons
Eggs	5 yolks
Espresso powder	1 tablespoon
Salt, kosher	¼ teaspoon
Vanilla extract	2 teaspoons
Chocolate, dark (around 60%), chopped	3 ounces
Bourbon	1 tablespoon

1. In a saucepan, whisk together the cream, milk, sugars, cocoa, yolks, espresso powder, and salt; the mixture will appear lumpy but it will smooth out as it cooks. 
2. Over medium heat, warm the custard while whisking constantly, just until it begins to steam and is barely bubbling around the edges; don’t let it come to a boil. 
3. Remove from the heat and whisk in the vanilla and chocolate until smooth. 
4. Pour the custard into a blender (or use an immersion blender) and blend for 30 seconds to ensure all the cocoa powder is broken down for a very smooth texture. 
5. Cover the bowl, with plastic wrap resting against the surface of the custard, and refrigerate until well chilled, preferably overnight. 
6. Pour the chilled custard into your ice cream maker, and churn according to the manufacturer’s instructions, until it has a soft-serve consistency. 
7. During the last minute of churning, add the bourbon. 
8. Scrape the ice cream into a lidded container, and freeze until firm, at least 8 to 10 hours. 

Recipe mildly adapted from curlygirlkitchen.com.

Blackberry-sage margarita

Active: 5 minutes; Total: 5 minutes; Serves: 1

Lime	½
Blackberries	6
Sage	2 leaves
Tequila	2 ounces
Triple sec	1 ounce
Simple syrup	½ ounce

1. Add 6 blackberries and 2 sage leaves to a cocktail shaker, and muddle. 
2. Squeeze in the lime juice, then add the tequila, triple sec, and simple syrup. 
3. Add ice, cover the shaker, and shake for 15 seconds. 
4. Strain into a chilled coupe glass. 
5. Garnish with sage and blackberries. 

Recipe from tastingtable.com.

One-pan chicken with basil-anchovy butter & shishito peppers

Active: 20 minutes; Total: 20 minutes; Serves: 4

Chichen thighs, boneless, skinless	1 pound
Salt, kosher	¼ teaspoon + ¼ teaspoon
Pepper, ground	¼ teaspoon + ¼ teaspoon
Garlic powder	¼ teaspoon
Olive oil	1 tablespoon + 2 tablespoons
Butter, softened	1 ½ tablespoons
Basil, chopped	1 ½ tablespoons
Anchovies, minced	2
Shishito or Padrón peppers	6 cups
Lemon wedges for serving, charred if desired

1. Make three slits on one side of each chicken thigh; sprinkle with ¼-teaspoon salt, ¼-teaspoon pepper, and ¼-teaspoon garlic powder. 
2. Heat 1-tablespoon oil in a large cast-iron skillet over medium-high heat. 
3. Add the chicken and cook, turning once, until golden brown and an instant-read thermometer inserted in the thickest part registers 165F, 3 to 4 minutes per side; transfer to a platter. 
4. Meanwhile, combine the butter, basil, and anchovies in a small bowl. 
5. Add 2-tablespoons oil and peppers to the skillet. 
6. Cook, stirring and scraping up any browned bits, until starting to blacken in spots, 2 to 3 minutes; transfer to a bowl, and sprinkle with the ¼-teaspoon salt. 
7. Top the chicken with the butter mixture, and serve with the peppers and lemon wedges, if desired. 

Recipe from www.eatingwell.com.

Lemony shrimp with bean stew

Active: 30 minutes; Total: 30 minutes; Serves: 4

Lemon zest	1 teaspoon
Lemon juice	2 tablespoons
Paprika, smoked	½ teaspoon
Garlic, grated	2 cloves
Salt, kosher	¾ teaspoon +
Pepper, freshly ground	¾ teaspoon +
Shrimp, deveined, peeled	1 pound
Butter, unsalted	4 tablespoons
Leeks, trimmed, halved lengthwise, white and light green parts sliced crosswise ½-inch thick strips	2 large
Cannellini beans, rinsed	15 ounces
Chicken stock, low sodium	2 cups
Parsley, fresh, finely chopped	2 tablespoons
Bread, toasted

1. In a medium bowl, combine the zest, paprika, garlic, ¾-teaspoon salt, and ¾-teaspoon pepper; add the shrimp, tossing to coat. 
2. In a large pot, melt the butter over medium-high heat. 
3. When the butter is foaming, add the shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. 
4. Using a slotted spoon, transfer the shrimp to a plate; set aside. 
5. Add the leeks, season with salt and pepper, and cook over medium heat until the leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. 
6. Add the beans and chicken broth, and bring to a boil over high heat. 
7. Lower the heat and simmer about 8 to 10 minutes. 
8. Stir in the reserved shrimp and any juices from the plate, parsley, and lemon juice; season with salt and pepper. 
9. Serve with toasted bread. 

Recipe from nytimes.com.