A Gaudi-like take on the fruit and cheese course—dried figs in red wine with helado de queso (cheese ice cream) as a cool companion and a topping of sweet-and-sour Sherry vinegar syrup—is pure Barcelona....

As the pumpkin roasts, its skin becomes gorgeously burnished, while inside, slices of baguette, Gruyère, and Emmental coalesce into a rich, velvety concoction.

Sorrel leaves make an elegant wrapper for this classic goat cheese combo. And they add their own lemony tang.

These sexy little bites have a flavor as sharp as Dorothy Parker’s wit.

Homemade ravioli are well worth the effort, and making them is the perfect task to share with a kitchen full of cooks (even novices can get in on the fun).

Creamy Italian Fontina, earthy mushrooms, and a dash of truffle oil transform a childhood favorite into elegant little sandwiches.

Blue cheese and crisp bacon balance the gentle acidity of heirloom tomatoes, which are best eaten raw for a true appreciation of their natural flavor.

The tang of the main ingredient in this supremely easy recipe really comes through; the frosting is not overly sweet.