Food & Drink>Food Trends 6 ways cactus is killing it on the menu Tara Fitzpatrick 1 | Jul 26, 2017 Start Slideshow › Cactus as an ingredient is currently having a moment. Here are six ways chefs are finding joy with something known more for its needles than its nuance. Start Slideshow › TAGS: Food & Drink 0 comments Hide comments Comment * Switch to plain text editorMore information about text formats Text format CommentsPlain text CommentsAllowed HTML tags: <em> <strong> <blockquote> <br> <p>Plain textNo HTML tags allowed.Web page addresses and e-mail addresses turn into links automatically.Lines and paragraphs break automatically. PublishLog in or register to comment Save Leave this field blank Recommended ReadingJames Beard Foundation announces Restaurant & Chef Awards semifinalistsJan 25, 2023Move over, Beyond and Impossible: cell-cultivated meat is the next big protein alternativeJan 23, 2023New on the Menu: Corn ribs and mushroom makiJan 23, 2023New on the Menu: Buttermilk fried quail and rabbit AlfredoJan 06, 2023 Load More
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