Here are the year’s notable fiction, poetry and nonfiction, chosen by the staff of The New York Times Book Review.

It’s fall, and we are thick in the season of preparing for Thanksgiving, which is the Super Bowl of New York Times Cooking.

Especially Melissa Clark’s brandied pumpkin pie, a New York Times Cooking classic with five stars and over 2,000 reviews.

These two-bite, snacky sandwiches are made with loads of Cheddar cheese spiked with Worcestershire sauce and garlic powder ...

In December, the Book Review Book Club will read and discuss “Small Things Like These,” a meditative Christmastime novella ...

Ipo, Tahitian coconut bread, takes the place of toasty French bread, merging long histories.

Or maybe you need a break from meat after all that turkey? Ali Slagle’s green curry glazed tofu is sweet, spicy and full of ...

Now, it’s nothing to do with huckleberries or sunchokes, but Ben Goldfarb has a fascinating read in The New Yorker about the ...

Including a caramelized onion tahchin that’s “wonderfully comforting and absolutely crucial.” ...

A Hitchcockian thriller, an off-the-grid memoir, novels by Weike Wang and Lily Tuck, and more.

Stars: They’re just like us. They love a club sandwich. They have strong opinions on pumpkin pie. And they get their mom’s ...

Specifically, Kay Chun’s 5-ingredient, 20-minute pork and ricotta meatballs that call out for your favorite marinara and a ...