• See the sexiest moments in VMA history!
• Meet the Caprese burger, aka the ultimate tomato sandwich!
• Fashion faceoff — Rachel Bilson vs. Blake Lively!
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• Video: Rachel Zoe brings Skyler to his first fashion show, talks about being a new mom!

Last week, Grant Achatz revealed that the third iteration of his popular pop-up restaurant, Next, will be conceptually based on childhood. His initial inspiration? Where the Sidewalk Ends, the classic children's book by Shel Silverstein. Achatz's conceptual menu isn't the only one we've seen lately that draws on something other than the farmers market and the seasons for inspiration: these days, media and food are feeding one another more than ever. TV chef Elizabeth Falkner is currently offering a menu at her San Francisco restaurant, Orson, that's based entirely off the Eagles song "Hotel California." Among the courses? "Spirit of 1969," a cocktail with gin, cinnamon syrup, and a watermelon-tomato vinaigrette.

One new creative collaboration, The Recipe Project, demonstrates how the creative fodder can go both ways. Hipster band One Ring Zero has taken the notion of chefs as the new rock stars to a whole new level, transforming famous chefs' recipes into song lyrics. Chris Cosentino's recipe for brains and eggs becomes a Beastie Boys-inspired rap; David Chang's Maine jonah crab claws with yuzu mayonnaise reportedly sounds like an Iron Maiden cover. It's hard to imagine what new movement will follow farm-to-table dining, but I predict that media and pop culture will certainly play a part. Do you agree?

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Are you a fan of Caprese salad? You know, the classic Italian dish that consists of tomatoes, basil, and fresh mozzarella? If you are enthusiastically nodding your head yes, you've got to make this amazing veggie burger! It takes the ingredients from the salad and transforms them into a sandwich.

The recipe is pretty basic and can easily be adapted to suit your needs. Too hot in your neighborhood to turn on the oven? Slow-cook the tomatoes on the grill. Don't have a food processor? Use your favorite store-bought pesto instead of making your own.

However you make it, you've got to give this scrumptious burger a try. With its juicy tomato, garlicky pesto, and melted mozzarella, it's like the ultimate tomato sandwich. Keep reading for the perfectly seasonal recipe.

Corn on the cob is a Summer staple at my house. Not only is it tasty, but it's quick and easy to cook on the grill and pairs with everything from barbecued chicken to lamb burgers. However, one thing I'm always looking for are new and interesting corn on the cob toppings. Salt, pepper, and butter are simple and scrumptious, but sometimes I want corn with a little more flavor, so I've come up with seven ways to season corn on the cob:

1. Add citrus. Mix softened butter with lime or lemon zest and spread on grilled corn. Squeeze with a lime or lemon wedge for extra tartness.
2. Make an herb butter. Finely chop lots of herbs and mix with butter. Serve with grilled or boiled corn.
3. Add cheese. Crumbly cheese like feta (which tastes good on corn with lots of black pepper) or finely grated hard cheese like parmesan and manchego work best.
4. Sprinkle with seasoned salt, lemon pepper, or a spice blend, like Emeril's cajun spice mix, Essence. Even Italian seasoning is good.
5. Offer it Mexican-style: slathered in mayonnaise, sprinkled with chile powder and crumbled queso fresco.
6. Go spicy-sweet. Bobby Flay makes an amazing maple-chipotle butter, then he brushes it on corn — yum!
7. Dream of cream. Drizzle with Mexican creama, sour cream, or mascarpone cheese.

How do you jazz up corn on the cob?

Source: Flickr User star5112

Before Summer is over, why not enjoy a piece of meat at its purest? I'm talking about a perfectly grilled steak! Grilling steak may seem like a no-brainer: you season it and throw it on the barbie, but with a little extra care you can take your steak-making skills to a whole new level. I asked Chef Mark Richardson, of Seasons, the restaurant at The Four Seasons in San Francisco, to show us how it's done. His technique and tips for juicy pink medium rare steak after the jump.

• Levi's teams up with Alice Waters to make Chez Panisse anniversary tees. — Eater
• Why Anthony Bourdain's Paula Deen diss smacks of culinary elitism. — New York Times
• Top food compilations and cookbooks for Fall. — Huffington Post Food
• Check out these borderline inappropriate oyster names. — The Daily Meal
• Real ways to reduce waste in the kitchen. — Food Republic
• It's true: obnoxious eaters can hinder workplace productivity. — Delish
• Extend your Summer produce into Fall cooking. — KitchenDaily
• Groupon's struggling to stay afloat in the wake of its IPO. — Grub Street SF

One of the perks of Summer is that all sorts of produce, commonplace and unusual, start to appear out of nowhere. Case in point: nopales, or cactus pads, have showed up in Northern California markets. Pronounced "noh-pah-lays", these vegetables are the leaves of the Nopal or prickly pear cactus. They're not only edible but possess a mellow flavor that's similar to that of green beans. Keep reading to learn more about preparing cactus paddles.