Moldova
Negru de Purcari
A named dark red wine blend from Purcari, built around concentrated black fruit, oak spice, and a long, structured finish.
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Vietnam
Nem chua (Cured Fermented Beef or Pork)
Nem chua
Nem chua, raw pork cured with garlic and chilli in a banana-leaf packet, is one of Vietnam's most distinctive foods.
Hue, Vietnam
Nem Lui
Nem lụi
Hue's grilled lemongrass pork skewers served with rice paper, herbs, and a rich dipping sauce.
Vietnam
Nem Nuong
Nem nướng
Grilled pork sausages seasoned with garlic and fish sauce, skewered and char-grilled, served with rice paper, herbs, and dipping sauce.
New Caledonia
Nems
Rouleaux de Printemps
Nems are crisp rice-paper rolls filled with seasoned meat or vegetables, a familiar Vietnamese-Caledonian snack sold in markets and restaurants.
Nepal
Nepali Tea
नेपाली चिया
Tea grown in Nepal's eastern hills is brewed as a fragrant black cup, sometimes served with milk, sugar, or spice.
Croatia
Neretva Tangerines
Mandarine
Mandarins grown in the Neretva valley in Bosnia and Herzegovina and Croatia. The protected name Neretvanska mandarina applies to fruit from a defined Croatian production area.
Japan
Nerikiri
練り切り
Nerikiri is a Japanese confection shaped by hand into seasonal forms such as flowers and leaves, often served with tea.
Indonesia
Net Crepe
Roti Jala
Net-like lacy crepe served with curry, a Malay-influenced dish from Riau and coastal areas.
Montenegro
Nettle Chowder
Čorba od koprive
Young nettle tops boiled and puréed with potato and a roux, finished with cream or crumbled cheese.
Kosovo
Nettle Pie
Hithenik
Young stinging nettles blanched and chopped with white cheese, then baked in layers of thin dough.
Andorra
Nettle Soup
Juha od koprive
Traditional soup made with young stinging nettles, often with potatoes and sometimes eggs, a spring seasonal dish.
Neuchâtel, Switzerland
Neuchâtel Saucisson
Saucisson neuchâtelois
Protected smoked raw sausage from Neuchâtel, normally cooked before serving.
Normandy, France
Neufchatel
Heart-shaped Norman soft cheese with a grainy texture and mild flavor.
Saint Petersburg, Russia
Nevsky pirog
Невский пирог
Saint Petersburg bakery cake of two soft shortcake rounds sandwiching thick plum or apple jam, dusted with sugar.
New England, United States
New England Bar Pizza
A thin, crispy bar pizza with a crackery crust and sparse toppings, baked in gas deck ovens — a Massachusetts tavern specialty.
New England, United States
New England Boiled Dinner
A one-pot New England meal of corned beef simmered with cabbage, potatoes, carrots, and onions.
New England, United States
New England Cider
Hard or sweet apple cider from New England orchards — a crisp autumn staple.
New England, United States
New England Clam Chowder
A creamy white soup of clams, potatoes, and onions, thickened with salt pork and milk or cream.
New England, United States
New England Pot Roast
A chuck roast braised slowly with root vegetables in a rich gravy.
New England, United States
New England–Style Hot Dog Bun
A split-top hot dog bun with flat sides for griddling — the New England lobster-roll and frank bun.
England, United Kingdom
New Forest Pannage Ham
New Forest Pannage Ham is a protected collective food or drink identity with a defined regional specification.
United States
New Jersey Blueberry Muffins
Muffins bursting with New Jersey's signature blueberries, with a sugared top.
Newark, United States
New Jersey Sloppy Joe
A Newark deli invention: a triple-decker of coleslaw, Russian dressing, and sliced meats — not the loose-meat kind.
United States
New Mexican sundae
A New Mexico twist on the sundae: ice cream topped with warm, spiced red or green chile.
New Orleans, United States
New Orleans-Style BBQ Shrimp
A New Orleans dish of whole shell-on shrimp in a peppery butter-butter sauce, despite the name — no barbecue involved.
Northern Ireland, United Kingdom
New Season Comber Potatoes
Comber Earlies
New Season Comber Potatoes is a protected collective food or drink identity with a defined regional specification.
China
New Year Rice Cake
年糕
Pounded glutinous rice steamed into a dense sticky cake, sweet and sliced in the south, or cut into ovals and stir-fried as a savoury staple.
New York, United States
New York Bagel
New York City Bagels
A hand-rolled, boiled-then-baked bread with a chewy interior and glossy crust, traditionally topped with cream cheese and lox.
New York, United States
New York Cheesecake
New York-style cheesecake
A dense, rich cheesecake made with cream cheese on a graham cracker crust, smooth and custardy with a hint of lemon.
New York, United States
New York Sour
A whiskey sour topped with a float of red wine.
New York, United States
New York-Style Pizza
A large, wide, thin-crust pizza slice with a foldable yet crisp base, topped with tomato sauce and mozzarella.
Christchurch, New Zealand
New Zealand Marmite
Marmite
Yeast-extract spread made in Christchurch to a caramel-sweeter, less salty recipe than the British version.
Atlantic Canada, Canada
Newfoundland Fish Cakes
Gâteaux de poisson
Traditional Newfoundland fish cakes made from salt cod, potatoes, and pork, pan-fried until crispy.
England, United Kingdom
Newmarket Sausage
Newmarket Sausage is a protected collective food or drink identity with a defined regional specification.
DR Congo
Ngai Ngai ya Musaka
Ngai ngai
A sauce or dish prepared with a sauce made from the pericarp (not the seeds) of palm nuts, the fruit of the African oil palm (Elaeis guineensis); ngai ngai is a leaf called oseille in French and sorrel in English; listed in Wikipedia's Congolese cuisine; a traditional sauce of western Middle Africa; served with fufu, rice, or chikwangue; the sorrel sauce of the Congo.