Bring laid-back elegance to your backyard gathering with these ideas for garden-inspired centerpieces decorations, cocktails, and party food. Create an edible centerpiece that recalls a vegetable patch filled with a rainbow of bite-size crudites. Serve a creamy herb dip on the side.

For a quick, modern centerpiece, float peonies – or any flowers that strike your fancy -- in small bowls, and arrange them with votive candles.

Give your outdoor table a lush centerpiece with a fun, graphic twist. Fill a galvanized-metal planter (available at garden centers) with fresh potting soil. Inside, arrange Irish moss in two shades (we used dark-green Sagina subulata and chartreuse S. subulata 'Aurea') to create a checkerboard pattern. After a few days, plant the moss in your yard.

Lay down bunches of cushion moss (buy it from a reputable center, as some moss species are protected) on an outdoor table and set stones on top for a naturally beautiful centerpiece. Place votive candles along the sides to cast a warm glow over the arrangement.

This bouquet of late-blooming annuals -- cut from the garden and tucked into an ironstone vessel alongside a compote of blueberries -- is lively and serene. Maroon cosmos complement rich indigo larkspur. It is the perfect arrangement for a backyard soiree.

When herb gardens overflow with more than is needed in any kitchen, why not use the extra yield in a fragrant centerpiece? Mix shapes and textures, and add color with edible flowers and herb blossoms. This arrangement, which includes dill, rosemary, mint, basil, thyme, lavender, nasturtiums, and flowering herbs, sits in a high-sided bowl; a smaller bowl within keeps the stems in place.

Use seasonal flowers like violas in this tiered display using galvanized buckets and trays -- they are inexpensive, readily available, and make a big impact.

These flowers aren't just pretty by day -- they're radiant by night. Despite their enchanted appearance, they are simply holiday lights covered with faux flowers (we chose flame-hued silk poppies).

Bars and buffet tables should be adequately lighted, but they're often located far from electrical outlets. An easy, inexpensive solution is to gather clear apothecary bottles and fill them with lamp oil and wicks. Arrange the bottles under a large hurricane for protection; we set these on a sturdy glass cake stand (make sure the bottles are evenly balanced on the stand).

What could be easier than floating a few fresh garden roses, nasturtiums, and phlox in small bowls of water? They make a gorgeous centerpiece when set on a platform of pretty vintage tiles that serves double-duty as a table runner and a trivet.

Flowers and candlelight are nothing new, but together they create tabletop decorations ideal for relaxed summer entertaining. Place votive candles in tall glass vessels, and attach a flower (dahlias are shown here) outside each, trimming the stem to fit and tying with raffia that matches the flower. Set each display in a saucer of water to keep the flowers fresh.

Bring shade -- and a sense of occasion -- to your yard by constructing an easy, affordable canopy with materials from your local hardware store.

Those inexpensive vinyl tablecloths are good for more than just picnics -- they make great material for pillows that are easy to clean.

Colorful flowers floating between squares of glass make beautiful and functional art objects.

Let a flock of colorful paper butterflies loose, and you'll instantly give your drinks a lift.

Arm your party against afternoon breezes with this clever do-it-yourself napkin holder.

Baking cups turn plain drinking straws into fanciful flowers to brighten up any beverage.

Use flowerpots to protect dips and other dishes from party-crashing insects. Create a handle by cutting an 18-inch length of 1/4-inch cord and knotting the ends together. Thread the looped end through the drain hole in the flowerpot.

Match the informality of a summer buffet with rustic serving dishes fashioned from clay flowerpots and saucers.

It's one of summer's perennial quandaries: 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 saucepan, 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.

See how a band of neighbors in Philadelphia celebrates their city lot-turned-vegetable garden with family, friends, and food. With a charming garden, a variety of plants, and seasonal recipes, you'll be inspired to plot your own community vegetable garden.

Cucumber-infused vodka and ginger syrup give this sparkling cocktail its fresh flavor.

Bring the garden to your glass when you float edible flower blossoms in these blushing gin-and-grapefruit cocktails.

Choose a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, and mix in orange liqueur, fresh ginger, lemon juice, basil, or mint leaves. Then, add your choice of summer fruits, such as pineapple, cantaloupe, and apricots. This refreshing white sangria can be prepared up to a day in advance.

Strain cucumber puree through a sieve to make the refreshing juice for this summer seltzer drink. Mint leaves and sliced lime add to the fresh flavor, and agave nectar or honey add a touch of sweetness.

No garden party would be complete without a blushing pitcher of pink lemonade. Our version gets its hue from cranberry juice.

Bring the garden's seductive fragrances to your glass with these refreshing sodas infused with your choice of basil, mint, thyme, tarragon, or lemon verbena.

Strained watermelon and cucumber puree provide the wonderfully thirst-quenching juice for this cooler. Sweeten with honey and add vodka if you like, or enjoy it as a nonalcoholic refresher.

Sliced tomatoes, onion, oregano, feta cheese, and oil-cured black olives are tucked into a rich, buttery dough to make these savory little pies.

An alternative to ratatouille, the combination of roasted eggplant, plum tomatoes, and red onion gets a refreshing edge from fresh mint. Sprinkle feta cheese over the bruschetta and drizzle with olive oil and lemon juice before serving.

Two favorite dips unite for a party-pleasing hit. Three cups of cilantro leaves give the dip its garden-green color.

A classic French pastry gets the savory treatment with Parmesan, cheddar, and your choice of fresh herbs. Form them by folding up a sheet of puff pastry and then cutting it into thin slices.

Mash fresh marjoram or oregano into fresh goat cheese, and stuff the mixture into lightly broiled cherry tomatoes. To make stuffing easier, create an impromptu piping bag for the goat cheese by placing it in a plastic sandwich bag and snipping off one corner.

These easy cheese-straw appetizers are made with frozen puff pastry and grated Parmesan cheese. In addition to cheese, you can vary the flavorings with poppy seeds, sesame seeds, paprika, or cayenne pepper. The baked and cooled straws will keep at room temperature up to one week.

Silken tofu makes this fresh corn dip wonderfully creamy. Serve it with corn chips or spread it on tortillas and sprinkle with Monterey Jack cheese to make quesadillas.

This savory tart is filled with sauteed leeks, zucchini, and yellow summer squash topped with Gruyere cheese. The topper of thinly sliced squash woven into a lattice pattern echoes the design of a garden trellis.

These tea sandwiches may look ladylike, but they pack a flavor punch. The filling is a tangy mix of flaked poached salmon, horseradish, and sour cream. Blanched asparagus spears are layered over the salmon filling to add a burst of color.

Make any outdoor party more memorable with this mighty cake in the shape of a sunflower. A small round cake topped with berries sits at the center. Mini cupcakes, frosted in three sunny shades of yellow, make up the petals.

To make these exquisite miniature eclairs, pipe 2 1/2-inch lengths of choux pastry onto baking sheets. Split the baked pastries in half to fill with vanilla cream and mint-macerated strawberries.

With their bright sprinkles, taffy leaves, and lollipop "flowers," these cupcakes look like they sprouted from the garden.

The classic lemon bar gets dressed up for a party with a crown of fluffy meringue.

Mimic your spectacular summer garden with an array of colorful flower cupcakes. Arrange them on a cake stand decorated in green crepe paper leaves for a bountiful bouquet.