Picnics are a summer tradition in many families, which can be challenging for the cook. How do you make the outdoor bash a meal to remember?

The first priority is to be creative with your cold sandwich options. Instead of sliced bread, use tortilla wraps. They can be filled ahead of time, or served with veggies, such as sliced tomatoes and onions sprinkled with olive oil or store-bought grilled peppers. Don't use salad greens, they wilt. Buy pesto and mix it to taste with mayonnaise for a spread or dip. Package salad dressings and condiments separately and add at the picnic site.

It's important to bring food that can be eaten with fingers or a fork only. Be kind to the environment and bring reusable plastic dishes from home rather than paper plates. Limit what you have to carry by using containers that can double as serving dishes.

Freeze drinks the day before. The containers will act as ice packs, and by the time you sit down to eat, the drinks will be defrosted but chilly. If you're bringing wine, wrap the bottle in newspaper to hold its temperature.

As for safety, stay away from foods that spoil easily, including anything with whipping cream or raw eggs. But don't worry about store-bought mayonnaise - it will keep for a while. Precooked meats or fish should be well chilled. Refrigerate all food for two to four hours before packing. At the picnic, keep food out of direct sunlight.

I love fancy wicker picnic baskets, but they are not practical. Use insulated bags or a cooler. Put bulkier items on the bottom and more fragile items on top. Pack the tablecloth last - it looks good and helps to protect the food. And don't forget to pack a cloth or wet naps for spills and sticky hands.