Navarin: (French) Stew of lamb and vegetables.
Neapolitan: (Italian) Ice creams and sweet cakes in layers of different colors and flavors.
Neufchatel: (French) A soft unripened cheese originally from Neufchatel-en-Bray, France. It has a fat content of 44 to 48%. Also available as low-fat cream cheese in the U.S.
Nicoise or Nigoise: (French) Literally translates to be in the style of Nice. Traditionally refers to the regional cooking, characterized by the use of tomatoes, garlic, onion, and dark olives in Nice, France.
Noodles: Flat ribbon pasta made from flour, water and egg, then dried and re-hydrated during boiling in water.
Normande, A la: (French) In the Normandy style; Example -- cooked with cider and cream.
Nouilles: (French) Noodles.
Nutmeg: Oval-shaped, brown, wrinkly seed of the nutmeg tree. In its grated for is primarily utilized in sweet and savory dishes including cakes, custards, souffles, meatballs and soups.