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: Persian tuna tartare and an Olympics themed cocktailJul 26, 2024Chamoy, a sweet-sour-spicy condiment Jul 25, 2024Food holidays, restaurant weeks, and the magic of good longstanding operatorsJul 23, 2024Summer squash, a vegetable for every type of dishJul 22, 2024 Load More