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 Reading5 food and beverage innovations at the restaurant showMay 25, 2022French desserts take on East Asian flavors such as ube, guava and champorado May 17, 2022New on the Menu: Chicken skin with caviar and Southwestern dandan noodlesMay 13, 2022Justin Sutherland shares cooking tips as wild Alaska salmon season opensMay 12, 2022 Load More