These extra-special touches and clever solutions will elevate the typical backyard barbecue or alfresco cocktail hour.

Freshly cut large leaves make natural waterproof anchors for summer drinks. Lush foliage, such as the hosta leaves we used, add color to table settings and act as reminders of tropical vacations. Cut leaves early in the day, and set them in water immediately, keeping them hydrated in a container until it's time to serve drinks. Dry before using.

Make a vase to match your flowers with a Chinese paper lantern and a small drinking glass. You'll find the accordion-style lanterns in many colors at party-supply stores. Trace the top of the glass onto the top of the lantern. Cut out that circle using scissors. Then slide in the glass, allowing the top of the lantern to catch on the lip of the glass, keeping the lantern "open." Pour water into the glass, then add a handful of flowers, such as these zinnias, with their stems cut short so the blooms cluster at the top of the lantern.

Four clam or scallop shells make a summery set of salt-and-pepper dishes. First, run four shells per set through a dishwasher, secured in the silverware caddy. For the base, turn two shells topside up, and hot-glue them together at the hinge. Glue together the other two shells; then lay them faceup and crosswise over the base, and glue. Now bring on the chowder.

A few easy folds is all it takes to turn plain paper into cheery cups for servings of fresh fruit salad and more.

These lobster-red and sail-white hues on place cards will remind guests of the feast that is to come.

What cookout is complete without the finishing touch of perfectly ripe, icy-cold watermelon? Enliven the presentation by serving the fruit in crisp wedges standing tall like little boats (cut a sliver from the rind so it stands level), with jaunty nautical flags made from colored masking tape flying from toothpick masts.

Pair two of the best things about summer: fresh blueberries and ice cream. Make a sauce by melting 2 teaspoons unsalted butter in a saucepan set over medium heat; then add 1 pint blueberries and 1/4 cup sugar. Cook, stirring, until blueberries release juices, about 2 minutes. Cool slightly, and spoon warm sauce over ice cream. Garnish with more blueberries, if desired. Makes 1 1/3 cups.

Even in summer, when entertaining takes a turn for the laid-back, the table decorations can still be inspired. Wrap glass candleholders in textured plant leaves (you can use hostas and, for some stripes, calathea), and your meal will have the feel of the tropics, no matter your latitude.

Grilling chicken whole keeps it tender and moist; if you butterfly it, the parts will cook evenly. Use kitchen or poultry shears to cut down either side of backbone; remove it. Spread chicken flat, skin-side up; tuck wings behind shoulders. Make a small slit in skin with knife at tip of breast near thigh; insert end of drumstick; repeat. If desired, rub with lemon and herbs. Grill chicken over medium heat, turning occasionally, until juices run clear when breast is poked with a fork, 30 to 45 minutes, depending on the size of the bird.

Use this trick to keep ice cream from dripping out of the bottom of a cone: Drop in a mini marshmallow or two before you add your scoops.

Salute guests at your next outdoor party with garlands made from ribbon in nautical-themed stripes and solids.

Take advantage of berry season with a colorful, flavorful spread: fresh fruit butter, delicious on bread, scones, and bagels. We used raspberries, but any kind would be tasty. To make it, put 1/4 cup berries, 1/8 teaspoon salt, and 1/2 cup (1 stick) softened unsalted butter in the bowl of a food processor. Process until well combined. Refrigerate the mixture in an airtight container for up to 3 days, or freeze for up to 1 month.

Make a down-home meal more fun with pinwheel napkins made from bandannas (they're easy to find and inexpensive).

With its sturdy stalk, rosemary makes a great skewer, infusing grilled food with its garden-fresh flavor. Soak stalks for a half hour before adding meat, fish, or vegetables. You may need to poke through the food first with a metal skewer.

Beef up your condiment offerings for burgers and sandwiches with these four easy blends. Start each with 1 cup mayonnaise and 1/4 teaspoon salt, then add: peppers (1/4 cup, finely chopped); Kalamata-olive puree (3 tablespoons); sun-dried tomatoes in oil (1/4 cup, drained and finely chopped); or pesto (3 tablespoons). Don't leave mixes outside for more than two hours; refrigerate in an airtight container for up to five days.

It's one of summer's perennial questions: How do you get sugar to dissolve in a cold glass of tea? Stop stirring, and instead sweeten your tea with syrups infused with mint or lemon, flavoring your brew at the same time. For mint, you will need 1/2 cup packed fresh mint; for lemon, the zest and juice of 2 lemons. In a small sauce pan, combine mint leaves or lemon zest and juice with 1 cup sugar and 1 1/2 cups water; bring to a boil, let the sugar dissolve, and remove the pan from the heat. Let liquid cool; strain through a fine sieve. Use about 4 teaspoons of syrup per tall glass of tea. Syrups will keep in the refrigerator for up to 2 weeks.

Here's an enticing way to present poached shrimp at a summer meal: Spear them with seaside-themed utensils. Purchase assorted shells from a crafts store; wash them, then glue onto wooden skewers. Set them out with shrimp, alongside various sauces for dipping.

Enjoy sweet summer corn in a new way -- as an hors d'oeuvre for a casual party. Cut ears of corn into rounds about 1 inch thick, brush with olive oil, and season with salt and pepper. Cook on a medium-hot grill, cut sides down, about 2 minutes per side.

Let a flock of colorful paper butterflies loose, and you'll instantly give party decorations -- like this drink straw -- a lift.

Breezy afternoons are ideal for lunching outdoors, but they can make a mess of stacked napkins. To create this windproof holder, use a hacksaw to cut a 3/8-inch-diameter aluminum pipe 1/4 inch shorter than the width of a galvanized tray (our tray measures 8 inches square). Dull the cut edges of the pipe by rubbing them with fine-grit sandpaper. Coat the tray and pipe with spray paint, and let dry overnight. Measure the tray's perimeter; cut a piece of elastic cord 2 inches shorter. Slip the cord through the pipe, and tie the ends together; conceal the knot inside pipe. Fill the tray with napkins, and fit the holder

Keep silverware and napkins in one place for picnics and other meals on the go. Oilcloth is the ideal material for this pocket project; it won't fray, plus it can be wiped clean easily. Start with a 9-by-10-inch rectangle in your favorite pattern (we went with a mix of stars, stripes, and gingham). Fold in half vertically. Make a slightly diagonal slit, about 3 inches long, just above the midway point. Stitch the long side and bottom closed, about 1/8 inch from the edge. Leave the top open for napkins, and use the front pocket for utensils.

This wreath is really dressed up for a summer party, thanks to a clambake's worth of mussel shells. You'll need about 80 clean shell halves, a glue gun, and a 10-inch double-wire wreath form. Start by gluing shells between the wires, below, tucking the heel of each under the one set before it. Then attach two more courses of shells, one on each side of the first, arranging them in the opposite direction. Use monofilament to hang the wreath securely, and cover the cord with a ribbon tied in a decorative knot.

This pink juice tastes as sweet and refreshing as a slice of the fruit -- with less mess. Cut the flesh of a seedless watermelon into chunks, and puree them in batches in a blender. Strain the fruit through a sieve, and chill before serving. A 12-pound watermelon yields about 5 1/2 quarts of juice, which will stay fresh in the refrigerator for up to a week.

It would be nearly impossible to improve on the cocktail umbrella, a staple of backyard luaus and fancy hotel bars. But the homemade parasols shown here, floating in tumblers of lemonade on the rocks, are the most elegant we've seen. Created with assorted origami paper, their cheerful tops provide a gentle shade for all your summer drinks.

Since some like their lemonade sweet and others prefer it tart, let everyone mix a glass to his own taste. Provide separate containers of fresh lemon juice, sugar syrup, and water (along with glasses, ice, and stirrers). A good starting ratio is one part juice, two parts syrup, and three parts water. Prepare the sugar syrup ahead by bringing equal parts sugar and water to a boil until the sugar granules have completely dissolved; cool before serving. To get the most juice from a lemon, roll it firmly between your palm and a work surface before squeezing. The pressure crushes the fruit's inner membranes, causing them to release more liquid.