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.

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

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

Or perhaps you saw Sohla El-Waylly’s fried chicken feast and will be following her plan to the letter. (It’s never a bad idea ...

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

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

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 ...

Eric Kim roasted dozens of birds and taste-tested eight different recipes before landing on this clever approach.

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

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