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 ReadingNew on the Menu: A cone of chicken tenders and an egg-stuffed omelet topped with eggsFeb 26, 2021New on the Menu: Mashama Bailey’s food in New York and a hot chicken mashup with karaageFeb 19, 2021With Singapore giving the green-light to lab-grown meat, when will it hit American restaurants?Feb 17, 2021Flavor of the Week: Aquafaba – the food waste that’s a boon for vegan productsFeb 16, 2021 Load More
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