Jessie Mueller was here to talk about the musical "The Mystery of Edwin Drood," along with Jim Norton, who also stars in it, and Rupert Holmes, who wrote the book, music, and lyrics for. She shared her guest picks with us!

Rupert Holmes was here to talk about the musical "The Mystery of Edwin Drood," which he wrote the book, music, and lyrics for. He stopped by with two of the show's stars, Jim Norton and Jessie Mueller, and he shared his guest picks with us!

yield: serves 8

1 cup (180 grams) long- grain white rice
¾ teaspoon table salt
1 large egg
One 12-ounce can (1½ cups or 355 ml) evaporated milk
One 13.5-ounce can (17/8 cups or 415 ml) unsweetened coconut milk
One 14-ounce can (1¼ cups or 390 grams) sweetened condensed milk
1 teaspoon vanilla extract
1 cup (240 ml) heavy or whipping cream, chilled
1 tablespoon confectioners’ sugar
Ground cinnamon, to finish

My list of rice pudding loves is long. There’s the Danish risalamande, with chopped almonds, whipped cream, and a sour cherry sauce, usually served at Christmas with a prize inside— one that I never win, not that I’ve been trying for thirteen years at my best

friend’s house or anything. There’s kheer, with cardamom, cashews or pistachios, and saffron. There’s rice pudding the way our grandmothers made it, baked for what feels like an eternity, with milk, eggs, and sugar. And there’s arroz con leche, which is kind of like your Kozy Shack went down to Costa Rica for a lazy weekend and came back enviously tan, sultry, and smelling of sandy shores. As you can tell, I really like arroz con leche.

But this—a riff on one of the best variants of arroz con leche I’ve made, which, in its original incarnation on my site, I adapted from Ingrid Hoffmann’s wonderful recipe—is my favorite, for two reasons: First, it knows me. (That’s the funny thing about the recipes I create!) It knows how preposterously bad I am at keeping stuff in stock in my kitchen, like milk, but that I seem always to have an unmoved collection of canned items and grains. Second, it’s so creamy that it’s like a pudding stirred into another pudding.

The rice is cooked first in water. I prefer to start my rice pudding recipes like this, because I’m convinced that cooking the rice first in milk takes twice as long and doesn’t get the pudding half as creamy. Also, it gives me a use for those cartons of white rice left over from the Chinese take- out I only occasionally (cough) succumb to. Then you basically cook another pudding on top of it, with one egg and three milks— coconut, evaporated, and sweetened condensed— and the end result will be the richest and most luxurious rice pudding imaginable. But why stop there? For the times when the word “Enough!” has escaped your vocabulary, I recommend topping it with a dollop of cinnamon- dusted whipped cream, for the icing on the proverbial cake.

Cook the Rice
Put the rice, 2 cups of water, and the salt in a medium saucepan with a tight- fitting lid. Bring to a boil— you should hear the pot going all a flutter under the lid and puffing steam out the seam. Reduce to a low simmer, and let the rice cook for 15 minutes, until the water is absorbed. Remove the rice pot from the heat.

Once the rice is cooked, whisk the egg in a medium bowl, and then whisk in the evaporated milk. Stir the coconut and sweetened condensed milks into the rice, then add the egg mixture. Return the saucepan to heat and cook the mixture over medium- low heat until it looks mostly, or about 90 percent, absorbed (the pudding will thicken a lot as it cools), about 20 to 25 minutes. Stir in the vanilla extract, then divide the pudding among serving dishes. Keep the puddings in the fridge until fully chilled, about 1 to 2 hours.

To Serve
Whip the heavy cream with the confectioners’ sugar until soft peaks form. Dollop a spoonful of whipped cream on top of each bowl of rice pudding, dust with ground cinnamon, then enjoy.

Cooking Note
If you have 2 cups of leftover white rice, you can skip the first step, and jump in with the egg and three milks.

Excerpted from THE SMITTEN KITCHEN COOKBOOK by Deb Perelman. Copyright © 2012 by Deb Perelman. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

She hasn’t said so in so many words, but I have a hunch that my editor thinks I should explain why it took me no fewer than seven muffin recipes to stop fussing and find the perfect one to tell you about. Are muffin recipes that hard to come up with? No, not really. Do we perhaps just enjoy eating muffins so much that I looked for excuses to make more? Unfortunately, not that either. Am I really so terribly indecisive? Apparently, yes, but only in what I believed to be the quest for the greater muffin good. Okay, fine, and when I’m choosing earrings.

What finally led me here was, innocently enough, a basket of boring- looking lemon– poppy seed muffins at a bakery one morning; they got me wondering when poppy seeds would come untethered from lemon’s grasp. Poppy seeds are delightful on their own— faintly nutty bordering on fruity— but they also play well with fruit that is richer in flavor and texture than lemon. Inspired, I went home and, a short while later, finally pulled a muffin out of the oven I’d change nothing about. Poppy seeds, plums, browned butter, brown sugar, and sour cream form a muffin that’s rich with flavor, dense with fruit, and yet restrained enough to still feel like breakfast food. Seven rounds and six months in, I bet somewhere my editor is breathing a sigh of relief.

Over the years, we’ve had a lot of dinner parties. I’ve made mussels and fries and red pepper soup; I’ve made meatballs and spaghetti repeatedly; brisket and noodles were on repeat until I got the kinks ironed out of the recipe in this chapter, and there was this

one time when I decided to make nothing but delicate flatbreads for dinner. It was a terrible idea. Don’t do this unless you want to spend three days making doughs and mincing vegetables, only to have everyone leave hungry.

I’m pretty sure if you asked my friends what the very best thing I’ve ever served them was, they’d still go on about chicken pot pies I made from an Ina Garten recipe all those years ago. People, it turns out, go berserk for comfort food— especially comfort food with a flaky pastry lid—doubly so on a rainy night. I liked them too, but the chicken— which often ends up getting cooked twice— has always been my least favorite part. What I do like is the buttery velouté that forms the sauce, and it was from there that I decided to make a pot pie I’d choose over chicken, peas, and carrots any night of the week.

You really have to try this for a dinner party, especially if your guests were expecting something fancy. The crust and stews can be made up to 24 hours in advance, and need only to be baked to come to the table; this means that you could spend that time getting cute, or at least making pudding for dessert. And if people are expecting the same old same old beneath the lid, this will be a good surprise— the lid is so flaky, it’s closer to a croissant than a pie crust, and the pancetta, beans, and greens make a perfect stew, one you’d enjoy even without a bronzed crust. But, you know, it helps.

David Hyde Pierce was on the Leonard Lopate Show recently, along with his co-stars Sigourney Weaver and Kristine Nielsen, to discuss the Lincoln Center Theater production of Christopher Durang's "Vanya and Sonia and Masha and Spike." He's a big fan of cocktails!

A. M. Homes was here to talk about her latest novel. She shares a few of her favorite things.

Kristine Nielsen was on the Lopate Show recently, along with co-stars Sigourney Weaver and David Hyde Pierce, to discuss the Lincoln Center Theater's production of Christopher Durang's play "Vanya and Sonia and Masha and Spike." She also told us about some of her favorite things!

Sigourney Weaver was on the Leonard Lopate Show recently, along with her co-stars David Hyde Pierce and Kristine Nielsen, to discuss the Lincoln Center Theater production of Christopher Durang's "Vanya and Sonia and Masha and Spike." She also told us that she's fan of Kabuki theater. Find out what else she's a fan of!

New York Times features writer Julia Moskin was on the Lopate Show recently to talk about her year-long cook-off with her friend and colleague Kim Severson. She also told us what her favorite comfort food is.

New York Times features writer Kim Severson was on the Lopate Show recently to talk about her year-long cook-off with her friend and colleague Julia Moskin. She also told us what her comfort food is!

This creamy soup, served in tiny cups and bright with chive oil, is easy to make and serve. Kids will like the little cups and the crazy green swirl. Adults will appreciate the healthfulness and the flavor.

2 cups dried Great Northern or other small white beans, rinsed and picked over

3 tablespoons olive oil

1 large onion, chopped

1 cup chopped leeks (white and pale green parts only)

1 large tomato, halved, seeded, and chopped

1/2 cup chopped carrots

1/2 cup chopped celery

8 garlic cloves, chopped

11 cups homemade chicken stock or canned low-salt chicken broth, or more as needed

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh rosemary

1/2 cup half-and-half

Salt and freshly ground black pepper

Chive Oil for drizzling (recipe follows)

Put the beans in a large pot, add enough water to cover the beans by 2 inches, and let soak overnight. Drain.

Heat the olive oil in the same pot over medium-high heat. Add the onion, leeks, tomato, carrots, celery, and garlic and saute until tender, about 6 minutes.

Add the beans, chicken stock, thyme, and rosemary and bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the beans are very tender, about 1 hour.

Working in batches, puree the soup in a blender until smooth. Return the soup to the pot and add the half-and-half, then add more chicken stock to thin the soup if needed, and reheat the soup if necessary. Season to taste with salt and pepper.

Ladle into espresso cups and top each with a few squirts or a drizzle of chive oil.

Makes 18 small servings

Amazingly, the New York Times fashion critic, Cathy Horyn, is also an accomplished cook and intrepid baker. The equivalent would be if I, a food writer, were also a sleek fashion plate with a deep bench of vintage and modern pieces. This is certainly not the case, so I find her extremely impressive. She claims that these cookies are a Swedish- American tradition in her hometown of Coshocton, Ohio, but I feel they are the cookie equivalent of Paris Fashion Week: a modern, edgy take on a classic. They are truly remarkable, with a robust and smoky undertone that sets them apart from other gingersnaps.

3/4 cup bacon fat (from 1 1/2 to 2 pounds bacon), at room temperature

1 cup sugar, plus 1/4 cup for rolling

1/4 cup molasses (not blackstrap) or cane syrup, such as Steen’s or Lyle’s

1 large egg

2 cups all-purpose flour

1 1/2 teaspoons kosher salt

2 teaspoons baking soda

2 teaspoons ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground cinnamon

Combine all the ingredients in a food processor, and pulse until a smooth, stiff dough forms. Wrap the dough in plastic and chill in the refrigerator for a few hours.

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

Put the 1/4 cup sugar in a shallow bowl. Breaking off 1-tablespoon lumps, roll the dough into balls, drop into the sugar, roll to coat, and place 2 inches apart on the baking sheets.

Bake for 10 to 12 minutes, until the cookies are dark brown. Let cool on the baking sheets for a few minutes, then transfer to a rack to cool completely.

Makes 3 to 4 dozen cookies

Legendary singer Tony Bennett was on the Leonard Lopate Show recently to talk about the lessons he's learned over the course of his incredible, long career in music. He also shared some of his favorite things!

Jack Black was on the Leonard Lopate Show recently to discuss his starring role as a mortician in the black comedy, "Bernie." He also talked about "Rize of the Fenix," the most recent album by his band Tenacious D. He also told us about his amazing-sounding comfort food. Find out what else Jack Black is a fan of!

The author of The Bonfire of the Vanities and the new novel Back to Blood sings a little, praises Michael Lewis, and cringes at the word issues. Listen to his conversation about The Bonfire of the Vanities, our November Book Club pick.

Bourbon and Brown Butter Pumpkin Pie

6 tablespoons unsalted butter
1 3/4 cups pumpkin puree
3 large eggs
1/2 cup half and half
3/4 cup dark brown sugar
2 tablespoons Bourbon
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon grated nutmeg
Pinch ground clove
1/2 teaspoon kosher salt
1 9-inch fully baked pie crust

Preheat the oven to 325 degrees.

Melt the butter in a small pan over medium heat. Once melted and the white solids have begun to rise the top, swirl the pan every 30 seconds or so. Stay close to the pan - the butter can go from browned to burnt very quickly. The butter will begin to brown after about 4 to 5 minutes, it will smell nutty and look dark golden. Once it hits that color, and the furious bubbling dies down somewhat, it’s ready. Remove from the heat. Allow the browned butter to cool.

In a large bowl, whisk together the browned butter, pumpkin puree, cream, eggs, sugar, brandy, spices, and salt. Pour mixture into the cooled pie shell.

Transfer pie to a large baking sheet. Bake until crust is golden and center jiggles just slightly when shaken, 50 to 60 minutes. Cool completely before serving.

Yield: 8 servings.

The 2012 National Book Award winners were announced today, and both have been on the show to talk about their books! Louise Erdrich won for her novel The Round House, and Katherine Boo won for her masterful portrait of life in the slums of Mumbai, India, Behind the Beautiful Forevers.

And R. A. Dickey, Mets' knuckleballer won the Cy Young Award as the best pitcher in the National League.

For the gnocchi:

2 cups buttercup squash purée (yielded from 2 to 3 pounds buttercup squash)
1 egg
1 1/2 cups all purpose flour (then more if needed)
1/4 cup parmesan cheese
1 teaspoon salt

Preheat oven to 450ºF.
Cut squash in half length-­wise and scoop out seeds. Salt squash and place skin side down on a baking sheet. Cover the bottom of the baking sheet with water. Cover squash with aluminum foil and bake until tender, about 45 minutes. Let cool. Scoop out the flesh into a strainer. Squeeze out excess moisture in batches (but not completely dry). Measure out 2 cups of squeezed squash and pass through a food mill into a large bowl.

In a small bowl whisk the egg. Mix the egg with the squash. Mix in the flour, cheese, and salt until the dough just comes together. Form into a ball, wrap in plastic wrap, and place in the freezer for 20 to 30 minutes.

Place dough on a heavily floured surface. Divide the dough into eighths. Roll out one segment into a snake about 1/2 inch thick, working from the middle out applying even pressure. If the snake won’t roll wipe excess flour from the workspace and roll using just enough flour to keep dough from sticking. Cut into gnocchi about 3/4 inch long. Transfer to a well floured baking sheet using the edge of a chef’s knife or flat spatula. Repeat with remaining dough and place in the freezer until hard, about 1 hour.

To finish:
1 small butternut squash, peeled and diced into 1/3 inch dice to render about 3 cups
8 tablespoons butter
1/2 pound mixed wild mushrooms, cleaned and sliced 1/8 inch thick
4 sage leaves, julienne
1/4 cup pine nuts, toasted
1 tablespoon chopped parsley

Toast the pine nuts until lightly browned, about 5 minutes. Heat a large sauté pan very hot, add 2 tablespoons butter. When butter is melted and browning add the squash. Sauté until golden and tender, about 6 minutes. Set aside.

To the same pan, add 2 tablespoons more butter and sauté the mushrooms over high heat until golden brown, about 5 minutes. Set aside.

Place the remaining 4 tablespoons butter in a large sauté pan, add the cooked squash and mushrooms to the pan. Add sage and pine nuts and set aside. Reheat the pumpkins and tops in oven.

Bring a large pot (12 quart) of lightly salted water to a vigorous boil. Cook gnocchi until they all float to the top and then cook one additional minute. Drain gnocchi in a colander reserving 4 ounces of the cooking liquid. Add cooking liquid to the pan with the squash and mushrooms and bring to a boil over high heat to form a creamy sauce. Add drained gnocchi and parsley, season to taste with salt and pepper. Serve immediately.