This summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds — boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each Friday, FN Dish is giving you a complete menu that will cook up in 30 minutes or less. This weekend, it’s all about dad:

Salad: Grilled Romaine With Blue Cheese-Bacon Vinaigrette
Main Dish: Food Network Magazine’s Flank Steak with Salsa Verde (pictured above)
Side Dish: Grilled Potato Salad
Dessert: Chocolate Cream Pie
Drink: Blackberry-Bourbon Iced Tea

Planning on making one of these dishes? Snap a photo and post it on Food Network’s Facebook wall.

Are you about over bacon yet?

Neither am I. In fact, our national obsession with cured pig has only made me all the more eager to explore lesser-known –- but equally delicious -– pork parts.

And there are plenty to choose from. One of the most widely available, yet often overlooked, is pancetta, a close relative of American bacon.

So let’s start there. Bacon usually is made from the belly or side of the pig. It is cured (either dry or wet) with salt, spices and sometimes sugar, then smoked.

Pancetta is the Italian version. Typically made from the belly, the curing process is the same, but the meat usually is not smoked. During curing, it often is seasoned with black pepper, cloves, nutmeg, cinnamon and herbs.

While most American bacon is sliced into thin strips, slabs of pancetta usually are rolled into a log.

Get the recipe for Pancetta Hummus after the jump »

You won’t need a panini press to make this grilled sandwich, which showcases some of Giada’s classic pairings: mozzarella, pesto and grilled vegetables. Eggplant, zucchini and red onions are cooked until tender and piled high on baguettes that have been slathered with basil pesto and topped with fresh mozzarella and tomatoes.

Make this a complete summer meal by serving gazpacho or a salad like Guy’s Grilled Romaine With Blue Cheese-Bacon Vinaigrette alongside.

Get the recipe: Grilled Vegetable Panini

Browse more of Food Network’s summer recipes in Grilling Central.

We’re teaming up with food and garden bloggers to host Spring Fling 2011, a season-long garden party. In coming weeks, we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. Recently, we dove into the world of artichokes and strawberries. Today, we’re exploring peas.

There are many varieties of pea, all members of the legume family. Some, like the English pea (the common garden pea), are grown to be eaten fresh and removed from their pods. Others, like the snow and sugar snap pea are eaten pod and all. When choosing English peas, make sure they’re bright green and the pods are swollen and firm — stay away from discolored pods.

So you’ve done all the work — shucked the pods and now you have your individual peas. While you’ve probably eaten peas as a side dish or slurped split pea soup, have you tried incorporating them into main dishes? This week, try one of these five-star recipes showcasing this sweet and delicate vegetable.

Five-star recipes after the jump »

What secret ingredient adds a layer of flavor to Pat and Gina Neely’s famous barbecue chicken that’s probably in your pantry right now? The chicken is marinated overnight in Italian dressing and then slathered in their signature BBQ sauce made with light brown sugar.

If you don’t have a grill, place the chicken in a preheated 350 degree oven for 45 minutes.

Get the recipe: The Neelys’ Barbecue Chicken

Browse more of Food Network’s chicken recipes in Grilling Central.

Want to know what Food Network fans were cooking in May? From Baked French Toast Casserole to Roasted Asparagus and cheesy Chicken Enchiladas, here are the top 10 recipes of the month:

10. Tyler’s Chicken Enchiladas

9. Alton’s Baked Macaroni and Cheese

8. Paula’s Crab Cakes

7. Paula’s English Peas

6. American Macaroni Salad

The top 5 recipes for May after the jump »

Take a break from beef and lighten up dinner tonight with Rachael’s BBQ Burgers made with ground chicken. These patties are formed with sautéed red onions and garlic that are seasoned with a mixture of tomato paste, Worcestershire and hot sauces.

After they’re cooked, top them with a crunchy and refreshing coleslaw tossed in a honey-lemon juice dressing.

Get the recipe: Rachael’s BBQ Chicken Burgers With Slaw

Browse more of Food Network’s BBQ chicken recipes in Grilling Central.

This summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds — boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each Friday, FN Dish is giving you a complete menu that will cook up in 30 minutes or less. So fire up the grill this weekend and make it a family affair.

Main Dish: Bobby’s L.A. Burger (pictured above)
Side Dish: Smokey Corn On the Cob
Dessert: Grilled Banana Splits
Drink: Peach-Ginger Iced Tea (in honor of National Iced Tea Month)

Planning on making one of these dishes? Snap a photo and post it on Food Network’s Facebook wall.

For some of us with an affinity for all things candy-coated, sugared and dipped in or filled with chocolate, every month seems to be candy month. However, June is a particularly sweet four weeks thanks to its designation as National Candy Month. Our quick and simple candy recipes below are sure to satisfy even the most demanding sweet tooth.

Food Network Magazine’s recipe for a Balloon Bouquet (pictured above) with jelly beans and a cherry licorice bow is every kid’s dream snack on a stick. Taking just moments to put together, this fun sweet treat is an ideal last-day-of-school indulgence.

Bring a concession stand favorite into your kitchen with Food 2’s video of Alton Brown making Easy Homemade Cotton Candy. Using just a whisk and a metal rack (no fancy equipment needed here!), you can make stove-top fluffy candy clouds any day of the week.

Browse more sweet recipes after the jump »

Move over delivery, there’s a new pizza joint in town and it’s coming straight from your grill. While it will take you longer to make this pizza than it would to order takeout, it’s healthier and worth the effort. This recipe is also great for getting the entire family involved in dinner — young children can roll out the dough while an adult is at the grill.

Bobby tops his grilled pizza with hot sausages, sweet peppers and red onions. Tone it down for the little ones by using sweet Italian sausage or create a make-your-own pizza bar with multiple toppings to choose from.

Get the recipe: Grilled Pizza with Hot Sausage, Grilled Peppers and Onions and Oregano Ricotta

Browse more of Food Network’s summer recipes in Grilling Central.