nou·velle cuisine 
(n-vĕl)
(n-vĕl)n.
A contemporary school of French cooking that seeks to bring out the natural flavors of foods and substitutes light, low-calorie sauces and stocks for the traditional heavy butter-based and cream-based preparations.
[French : nouvelle, new + cuisine, cuisine.]
- operant conditioning
- operantly
- operate
- operatic
- operatically
- operatics
- operating expenditure
- operating expense
- operating room
- operating system
- operation
- operational
- operationalism
- operationalist
- operationally
- operations research
- operative
- operatively
- operator
- opercular
- operculate
- operculated
- operculum
- operetta
- operon