Here are the definitions for the letter "n"

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Nasu

Eggplant

Native Pear

This vine from arid area produces a green pod with seeds which, when young, taste like fresh peas.

Natto

These steamed, fermented and mashed soybeans have a glutinous texture and strong cheese-like flavor. Natto is particularly popular in Japan, where it's used as a flavoring and table condiment and is greatly favored served over rice for breakfast. It's often mixed with other ingredients such as mustard, soy sauce and chives.

Natto - maki

sticky, strong-tasting fermented-soybean rolls

Natural Process Cocoa or Natural Cocoa P

Cocoa in its natural state, that is not dutched—i.e., cocoa processed without an alkaline treatment. Early chocolate was mostly consumed in a liquid form as a drink. Cocoa butter was originally removed from chocolate by boiling and skimming until the early 1800s, when Dutch chemist Coenrad van Houten developed a hydraulic press to remove the cocoa butter and produce cocoa. There were two problems with this early cocoa: it didn’t easily mix well with water and it had an acidic taste. So van Houten treated the powder with alkaline salts (potassium or sodium carbonate). The process became known as Dutch-processed cocoa. The process darkens the color and eliminates the acid notes. Natural cocoa powders are usually yellowish-brown in color and have a fruity flavor with an acidic backbone. Their sharper flavor may give certain recipes a slightly harsher taste, but generally it is not very noticeable. When added as an ingredient to various recipes, it will add a pale brown color to the food. Dutch cocoa powder, on the other hand, provides a richer flavor and a deeper brown coloring to the food or beverage. As recipes are prepared using one or the other, is generally best not to substitute natural process cocoa for Dutch unless baking powder or baking soda is added to the recipe. In a top quality cacao, it may not be necessary to Dutch the cacao to remove the acid; whereas in an average quality cacao, it is.

Navarin

French stew made with mutton or lamb and onions, turnips, potatoes, and herbs.

Navarin

French stew of lamb or mutton with potatoes and/or other vegetables, especially young spring lamb and new vegetables.

Navel orange

The navel is an excellent eating orange. Its name originates from the fact that the blossom end resembles the human navel. This large fruit has a bright-orange skin that's thick and easy to peel. The pulp is sweet, flavorful and seedless. Available from late fall through late spring, the navel orange is sometimes called Washington, Riverside or Bahia navel.

Navy bean

This small white Legume, also known as Yankee bean, gets its name from the fact that the U.S. Navy has served it as a staple since the mid-1800s. The navy bean is widely used for commercially canned pork and beans. It also makes wonderful soups and is often used in the preparation of Boston Baked Beans (though New Englanders prefer using the smaller Pea Bean for this purpose). Navy beans require lengthy, slow cooking.

Navy Beans

is a white oval-shaped legume. This pea-sized bean, also known as Yankee bean, gets its name from the fact that the U.S. Navy has been using it as a staple food since the mid-1800s. Navy bean is widely used in canned pork and beans.

Neapolitan ice cream

Brick-shaped ice cream made up of three differently flavored ice creams (usually vanilla, chocolate and strawberry). It's normally served in slices, each of which displays the tri-colored ice cream. Other desserts (or gelatin salads) made in three distinct layers are also labeled Neapolitan.

Neat

1. A term referring to liquor that is drunk undiluted by ice, water or mixers.

2. An old term used mainly in England for a member of the bovine family such as the ox or cow. Neat's foot jelly was what today is called calf's Foot jelly.

Nectar

is undiluted fruit juice or a mixture of fruit juices.

Nectarine

The nectarine's flesh is sweet, succulent and firmer than that of its relative, the peach. When ripe, its smooth skin is a brilliant golden yellow with generous blushes of red. Nectarines are available from midspring to late September with a peak during July and August. Look for fragrant, brightly colored fruit that gives slightly to the touch. Avoid those with bruises or other blemishes as well as those that are hard or overly green. Slightly under-ripe nectarines can be left to ripen at room temperature for a couple of days. Ripe fruit should be refrigerated and used within 5 days. They're wonderful eaten out of hand and can be used in salads, a variety of fresh and cooked desserts and as a garnish for many hot and cold dishes. Nectarines contain a fair amount of vitamins A and C.

Nectarines

Nectarines are smooth-skinned, slightly smaller relatives of the peach. These juicy fruits have a rich, somewhat spicy flavor. Both freestone and cling (the fruit "clings" to the pit) varieties come to market. Choose unbruised, aromatic nectarines without any tinges of green. If necessary, hold at room temperature, sealed in a paper bag, until they yield to gentle pressure. Store ripe nectarines in the refrigerator for up to a week.

To pit nectarines:
With a small knife, cut the nectarine in half down to the pit. Grasp the halves and twist to separate them. Pull out the pit or pry it out with a knife.