Get your grill on this weekend with Korean-style beef skewers. This recipe flash marinades strips of tender meat in a mixture of soy sauce, garlic, and sesame oil. Don't despair vegetarians: this blend would be great for tofu; simply slide the tofu on in place of the beef.

Scallions and rice cake sticks round out the menu, but feel free to get creative. Mushrooms, bell peppers, broccoli, or red onions would be equally scrumptious. To make this tonight, get the recipe now

Dolores Park is located in between San Francisco's Mission and Castro districts and therefore attracts an eclectic crowd of hipsters. The look of our picnic will be very informal. First a large hippie blanket will be spread on the grass. The perishable food will be kept cold in a portable cooler while the rest of the dishes can be packed in a classic-style picnic basket. An inflatable ice bucket is a must have for keeping drinks icy cold.

Fill a screw-top pitcher with the lemonade and serve in plastic glasses. Bring paper plates and paper napkins, but be sure to recycle them if you can. Lastly, don't forget a hat to protect your face from the sun.

Photo by Loose Charm Productions

The final event at the Food & Wine Classic features the current winner of Top Chef on Sunday morning. Normally it's a cook-off between the cheftestant and an acclaimed chef like Jacques Pepin. However, this year they decided to do something different and pit two Top Chefs, Stephanie Izard and Hosea Rosenberg, against each other. The chefs were given 25 minutes to create a gourmet breakfast for Gail Simmons, Tom Colicchio, Dana Cowin, and a lucky audience-member who bid $15,000 to act as a guest judge. Want to know what went down at the quickfire? Keep reading

• Lobster: Get it while it's cheap! — The Atlantic
• Meet TasteStopping, the website that takes Tastespotting's rejects. — Eat Me Daily
• Spice things up with Padma's chili honey butter. — Serious Eats
• What’s the right answer to “Can I bring anything?” — Chow
• Deep dish blueberry maple French toast. Enough said. — Endless Simmer
• The next time you host a baby shower be inspired by the letter B . — Hostess With the Mostess
• In September, David Chang and Wylie Dufresne will let a group of French chefs take over their kitchens. — Eater
• 21 top-rated burger recipes, including beef, turkey, cheese, and veggie varieties. — Epicurious

Recently, Domino's has overloaded on carbs with pasta bread bowls, Wendy's has supplemented its menu with boneless chicken wings, and Burger King's realized its destiny with pork ribs. Along the same lines, Pizza Hut has expanded its horizons, adding lasagna, pasta, and buffalo chicken to its lineup. But — contrary to public speculation — the fast food company will not be abbreviating its name. In light of rumors that the franchise was shortening its name to "The Hut," Pizza Hut has made an official statement that it has no plans for a name change.

“Pizza Hut is not changing its name. We are proud of our name and heritage and will continue to be Pizza Hut. We do use ‘The Hut’ in some of our marketing efforts," Brian Niccol, the company's chief marketing officer, clarified. The company, which is best known for its fast-delivery pizzas, has attempted to overcome poor sales by expanding its repertoire to include other food items and using the shortened nickname "The Hut." The chain is also launching a new "Big Eat Tiny Price" value menu.

What are your thoughts on Pizza Hut moving beyond pizza? Can its new items set it apart from other competitors? Does a name like "The Hut" compel you to buy something other than delivery pizza?

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