Mediterranean cuisine offers big flavor, maximum nutrition

01/7/2013 | Poughkeepsie Journal (N.Y.)

In her Mediterranean cuisine class at the Culinary Institute of America, assistant professor Lynne Gigliotti introduces students to exotic ingredients such as preserved lemon and pomegranate molasses that are not only packed with flavor but are much healthier than many American ingredients. "The fact it is so healthy in comparison to the way we generally eat here in the United States is a big draw for me, and I have been attracted to this region in my cooking for many years," said Gigliotti, who once owned a Mediterranean restaurant in Atlanta.

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Poughkeepsie Journal (N.Y.)

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