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 ReadingThe next plant-based craze: Plant-based eggDec 04, 2023FTG USA, which operates Japanese restaurants in New York City, acquires Soba Totto as part of national expansion planNov 28, 2023Technomic declares 2024 the Year of the TomatoNov 17, 2023Af&co and Carbonate predict umami-rich cocktails, pavlovas, and more in the coming yearNov 14, 2023 Load More
FTG USA, which operates Japanese restaurants in New York City, acquires Soba Totto as part of national expansion planNov 28, 2023