11 Halloween Appetizers Perfect for an Adults-Only Party

Halloween parties for adults call for appetizers that skip the sweet treats and focus on savory options. These recipes use ingredients that most people already have or can pick up quickly. You will see ideas that can be made ahead and served at room temperature. Each one includes simple steps and notes on how to adjust for dietary needs.

Helpful Tips Before You Start

A little planning keeps these appetizers tasting fresh and looking sharp at an adults only party.

Prep the Base Elements Early

Chop vegetables, cook proteins, and mix sauces the day before. Store them separately so final assembly takes minutes once guests arrive.

Match Portions to Drinks

Serve items in two or three bite sizes. This lets people keep one hand free for a cocktail without juggling plates.

Balance Rich and Light Options

Pair heavier bites like stuffed mushrooms with something crisp such as endive spears or pickled vegetables. The contrast prevents the spread from feeling too heavy.

Label Any Alcohol Used

Note which appetizers contain spirits or wine so guests can choose accordingly. A small card by each dish avoids confusion during the party.

Smoked Salmon and Caviar Blini with Lemon Crème Fraîche

This appetizer brings an elegant touch to an adults-only Halloween gathering. The combination of warm blini, silky smoked salmon, and briny caviar feels special without being fussy. The lemon crème fraîche adds a bright, tangy note that balances the richness of the fish and roe.

The texture stays light from the thin pancakes while the toppings provide a creamy and slightly crisp contrast. It works well as a passed bite or arranged on a platter for guests to help themselves.

Smoked Salmon and Caviar Blini with Lemon Crème Fraîche

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Course Appetizer

Cuisine French

Servings 4 people

Equipment

• Mixing Bowl
• Nonstick Skillet
• Zester

Ingredients

  

• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1 large egg
• 2 tablespoons unsalted butter, melted, plus extra for cooking
• 1/2 cup crème fraîche
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 4 ounces smoked salmon, thinly sliced
• 2 tablespoons caviar
• Fresh dill sprigs, for garnish

Instructions

 

• Whisk the flour, baking powder, and salt in a mixing bowl. In a separate bowl, beat the milk, egg, and 2 tablespoons melted butter until smooth. Pour the wet mixture into the dry ingredients and stir just until combined. Let the batter rest for 5 minutes.
• Heat a nonstick skillet over medium heat and brush lightly with butter. Drop teaspoon-sized portions of batter into the skillet. Cook for 1 minute until bubbles form on the surface, then flip and cook for 30 seconds more. Transfer the blini to a plate and repeat with the remaining batter.
• Stir the crème fraîche with the lemon zest and lemon juice in a small bowl until blended.
• Arrange the blini on a serving platter. Top each with a small piece of smoked salmon, a dollop of lemon crème fraîche, and a small amount of caviar. Finish with a dill sprig on each blini.

Notes

Make the blini up to two hours ahead and keep them warm in a low oven. If the crème fraîche thickens too much after mixing with lemon, stir in a teaspoon of milk to loosen it. Use a good-quality smoked salmon that is not too salty so the caviar remains the star flavor.

Course: Appetizer
Cuisine: French
Equipment: Mixing Bowl, Nonstick Skillet, Zester

Black Truffle Deviled Eggs with Crispy Prosciutto

These deviled eggs bring an elegant touch to an adults-only Halloween gathering. The earthy notes from black truffle pair with the salty crunch of prosciutto for a refined appetizer that feels special without much fuss. They hold up well on a buffet table and offer a nice balance of creamy and crisp textures.

This recipe works best when you want something familiar but elevated. The truffle oil adds depth while the crispy prosciutto gives each bite a savory finish that stands out from standard deviled eggs.

Black Truffle Deviled Eggs with Crispy Prosciutto

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Course Appetizer

Cuisine American

Servings 4 people

Equipment

• Saucepan
• Mixing Bowl
• Skillet

Ingredients

  

• 6 large eggs
• 2 tablespoons mayonnaise
• 1 teaspoon black truffle oil
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 ounces thinly sliced prosciutto
• 2 tablespoons chopped fresh chives

Instructions

 

• Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat, then reduce to a simmer for 10 minutes.
• Drain the eggs and transfer them to a bowl of ice water. Let them cool for 5 minutes before peeling.
• Slice each egg in half lengthwise and scoop the yolks into a mixing bowl. Arrange the whites on a serving plate.
• Add the mayonnaise, black truffle oil, Dijon mustard, salt, and black pepper to the yolks. Mash and stir until smooth.
• Spoon or pipe the yolk mixture back into the egg white halves.
• Heat a skillet over medium heat and add the prosciutto slices. Cook for 2 to 3 minutes per side until crisp, then remove and break into small pieces.
• Top each filled egg with crispy prosciutto pieces and a sprinkle of chopped chives before serving.

Notes

Cook the prosciutto just until it turns golden and snaps easily, as it can burn quickly in the pan. Use a light hand with the truffle oil since its flavor intensifies as the eggs sit. These eggs taste best when assembled within an hour of serving so the prosciutto stays crisp.

Course: Appetizer
Cuisine: American
Equipment: Saucepan, Mixing Bowl, Skillet

Blood Orange and Fig Crostini with Whipped Brie

This crostini pairs the bright, slightly tart notes of blood orange with sweet figs and a cloud of whipped brie. It brings a polished, grown-up touch to a Halloween spread without relying on obvious themes or heavy flavors.

The result is a mix of crisp bread, creamy cheese, and juicy fruit that feels balanced and satisfying. It works well as a passed appetizer when guests want something lighter before drinks or the main meal.

Blood Orange and Fig Crostini with Whipped Brie

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Course Appetizer

Cuisine Italian

Servings 4 people

Equipment

• Baking Sheet
• Mixing Bowl

Ingredients

  

• 1 baguette, cut into 12 slices
• 2 tablespoons olive oil
• 8 ounces brie cheese, at room temperature
• 3 tablespoons heavy cream
• 3 blood oranges, segmented
• 6 fresh figs, quartered
• 2 tablespoons honey
• 1 teaspoon fresh thyme leaves
• Pinch of salt

Instructions

 

• Preheat the oven to 400 degrees F. Place the baguette slices on a baking sheet, brush both sides with olive oil, and toast for 8 to 10 minutes until the edges turn golden.
• Add the brie and heavy cream to a mixing bowl. Whip with a hand mixer or sturdy fork until the mixture becomes smooth and spreadable.
• Spread a layer of whipped brie on each cooled toast slice.
• Arrange blood orange segments and fig quarters on top of the cheese.
• Finish each crostini with a light drizzle of honey, a few thyme leaves, and a small pinch of salt.

Notes

Whip the brie while it is still at room temperature so it incorporates the cream without separating. If you prepare the toasts and whipped cheese ahead, assemble just before serving so the bread stays crisp. A light hand with the honey keeps the sweetness from overpowering the fruit.

Course: Appetizer
Cuisine: Italian
Equipment: Baking Sheet, Mixing Bowl

Spicy Chorizo-Stuffed Medjool Dates Wrapped in Bacon

These dates bring together sweet fruit, spicy sausage, and smoky bacon in one bite. They work well for an adults-only gathering because they feel a little more substantial than typical party snacks.

The flavor balances sweet and heat with a crisp bacon finish. The soft date contrasts nicely with the crumbled chorizo inside.

Spicy Chorizo-Stuffed Medjool Dates Wrapped in Bacon

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Course Appetizer

Cuisine Spanish

Servings 4 people

Equipment

• Skillet
• Baking sheet
• Oven

Ingredients

  

• 12 Medjool dates, pitted
• 8 ounces spicy chorizo, casings removed
• 12 slices bacon

Instructions

 

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Cook the chorizo in a skillet over medium heat, breaking it up with a spoon until it is browned and cooked through. Drain any excess fat.
• Stuff each date with about 1 tablespoon of the cooked chorizo, pressing the date closed around the filling.
• Wrap each stuffed date with one slice of bacon and secure it with a toothpick if needed. Place the wrapped dates on the prepared baking sheet.
• Bake for 20 to 25 minutes until the bacon is crisp and the dates are heated through. Let them cool for a few minutes before serving.

Notes

If the chorizo seems very spicy, taste a small piece before stuffing so you can adjust how much filling goes into each date. These reheat well in a 350-degree oven for 5 minutes if made ahead. Serve them warm on a platter with small plates so guests can handle them easily.

Course: Appetizer
Cuisine: Spanish
Equipment: Skillet, Baking sheet, Oven

Pumpkin Arancini with Sage Brown Butter and Parmesan

These pumpkin arancini bring a creamy, savory bite to an adults-only Halloween spread. The risotto base mixes earthy pumpkin with Parmesan for a rich interior, while the crisp coating holds up well on a party platter. Sage brown butter adds a nutty, herbal finish that feels elevated without extra effort.

The recipe works best when served warm as guests arrive. Each piece offers a crunchy shell that gives way to soft, seasoned rice, balanced by the browned butter drizzle and extra cheese on top.

Pumpkin Arancini with Sage Brown Butter and Parmesan

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Course Appetizer

Cuisine Italian

Servings 4 people

Equipment

• Large Pot
• Saucepan
• Baking Sheet
• Skillet
• Deep Pot or Fryer
• Mixing Bowls

Ingredients

  

• 1 cup arborio rice
• 3 cups chicken broth
• 1 cup pumpkin puree
• 1/2 cup grated Parmesan cheese, divided
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 4 tablespoons unsalted butter
• 10 fresh sage leaves
• 2 large eggs, beaten
• 1/2 cup all-purpose flour
• 1 cup panko breadcrumbs
• Vegetable oil, for frying
• Salt and black pepper, to taste

Instructions

 

• Heat the chicken broth in a saucepan and keep it warm over low heat. In a large pot, melt 2 tablespoons of the butter over medium heat. Add the onion and garlic, cook until softened, then stir in the arborio rice for one minute.
• Add the warm broth one ladle at a time, stirring often until each addition is absorbed. Once the rice is tender and creamy, stir in the pumpkin puree, half of the Parmesan, and salt and pepper to taste. Spread the mixture on a baking sheet to cool completely.
• Once cooled, scoop the rice into 12 equal portions and roll into balls. Set up three bowls with the flour, beaten eggs, and panko breadcrumbs. Coat each ball in flour, then egg, then breadcrumbs.
• Heat vegetable oil in a deep pot to 350°F. Fry the arancini in batches until golden brown on all sides, about 3 to 4 minutes per batch. Drain on paper towels.
• In a skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and the leaves crisp. Remove from heat.
• Arrange the arancini on a serving plate, drizzle with the sage brown butter, scatter the crisp sage leaves over top, and finish with the remaining Parmesan.

Notes

Form the rice balls ahead and keep them covered in the refrigerator for up to a day before breading and frying. Use a thermometer when frying to maintain steady oil temperature so the coating stays crisp without absorbing excess oil. If the pumpkin risotto feels too soft to shape, chill it longer before rolling.

Course: Appetizer
Cuisine: Italian
Equipment: Large Pot, Saucepan, Baking Sheet, Skillet, Deep Pot or Fryer, Mixing Bowls

Whiskey-Glazed Meatballs with Gorgonzola Dip

These whiskey-glazed meatballs offer a savory bite with a sweet and smoky finish that suits an adults-only crowd. The glaze uses real whiskey to cut through the richness of the beef, while the creamy gorgonzola dip adds a sharp contrast that keeps guests coming back.

They work well on a party spread because they hold up at room temperature and pair easily with cocktails. The texture stays tender inside with a sticky exterior that clings to the dip without falling apart.

Whiskey-Glazed Meatballs with Gorgonzola Dip

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Course Appetizer

Cuisine American

Servings 4 people

Equipment

• Baking Sheet
• Large Skillet
• Mixing Bowl

Ingredients

  

• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1 large egg
• 1/4 cup finely chopped onion
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup whiskey
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon butter
• 4 ounces gorgonzola cheese, crumbled
• 1/2 cup sour cream
• 2 tablespoons mayonnaise
• 1 tablespoon chopped fresh chives

Instructions

 

• Preheat the oven to 400 degrees. In a mixing bowl, combine the ground beef, breadcrumbs, egg, onion, garlic, salt, and black pepper. Mix until just combined, then shape into 16 small meatballs.
• Place the meatballs on a baking sheet and bake for 15 minutes until cooked through.
• While the meatballs bake, melt the butter in a large skillet over medium heat. Add the whiskey, brown sugar, and Worcestershire sauce. Stir and simmer for 3 to 4 minutes until the mixture thickens slightly.
• Add the baked meatballs to the skillet and toss to coat evenly in the glaze. Cook for 2 more minutes, then remove from heat.
• In a separate bowl, stir together the gorgonzola cheese, sour cream, mayonnaise, and chives until smooth. Serve the meatballs with the dip on the side.

Notes

Make the gorgonzola dip a few hours ahead and keep it chilled so the flavors meld. A mid-range whiskey works best here. If the glaze tastes too sweet after simmering, add an extra dash of Worcestershire before tossing the meatballs. Leftovers reheat well in a skillet with a splash of water to loosen the sauce.

Course: Appetizer
Cuisine: American
Equipment: Baking Sheet, Large Skillet, Mixing Bowl

Charred Octopus Skewers with Smoked Paprika Aioli

These skewers bring a smoky, slightly charred edge to tender octopus, paired with a bold aioli that adds creaminess and depth. The dish works well for an adults-only Halloween gathering because it feels substantial yet easy to eat with a cocktail in hand. The contrast between the crisp exterior and the rich sauce gives it a satisfying bite that stands out from typical party fare.

Charred Octopus Skewers with Smoked Paprika Aioli

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Course Appetizer

Cuisine Mediterranean

Servings 4 people

Equipment

• Grill or grill pan
• Mixing bowls
• Wooden skewers

Ingredients

  

• 1 lb octopus tentacles, cleaned and cut into 2-inch pieces
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 2 tsp smoked paprika, divided
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup mayonnaise
• 1 tbsp lemon juice
• Lemon wedges, for serving
• 2 tbsp chopped fresh parsley, for garnish
• 8 wooden skewers, soaked in water

Instructions

 

• Toss the octopus pieces with olive oil, minced garlic, 1 teaspoon smoked paprika, salt, and black pepper in a bowl until evenly coated.
• Thread the seasoned octopus onto the soaked skewers, leaving a small gap between pieces for even cooking.
• Heat a grill or grill pan over medium-high heat. Place the skewers on the hot surface and cook for 3 to 4 minutes per side until the edges char and the octopus firms up.
• While the skewers cook, stir together the mayonnaise, lemon juice, and remaining 1 teaspoon smoked paprika in a small bowl to make the aioli.
• Remove the skewers from the heat and let them rest for 1 minute. Serve with the smoked paprika aioli on the side, along with lemon wedges and a sprinkle of chopped parsley.

Notes

Soak the skewers fully to prevent burning on the grill. The aioli can be mixed a few hours ahead and kept chilled so the flavors meld before serving. If the octopus pieces vary in thickness, cut larger ones in half so they cook at the same rate and stay tender inside.

Course: Appetizer
Cuisine: Mediterranean
Equipment: Grill or grill pan, Mixing bowls, Wooden skewers

Roasted Beet and Goat Cheese Tartlets with Candied Walnuts

These tartlets bring an earthy and elegant bite to an adults-only gathering. The deep color of roasted beets pairs with creamy goat cheese and sweet candied walnuts for a balance of tangy, nutty, and slightly sweet flavors. They work well on a passed tray or arranged on a small platter at the start of the evening.

The texture stays interesting with a crisp pastry base, soft cheese, tender beets, and crunchy walnuts. A light honey drizzle at the end ties everything together without overpowering the savory notes.

Roasted Beet and Goat Cheese Tartlets with Candied Walnuts

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Course Appetizer

Cuisine American

Servings 4 people

Equipment

• Baking Sheet
• Skillet
• Mixing Bowl

Ingredients

  

• 1 sheet puff pastry, thawed
• 2 medium beets, peeled and cut into 1/2-inch cubes
• 4 ounces goat cheese, softened
• 1/2 cup walnut halves
• 2 tablespoons brown sugar
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme leaves
• Salt and black pepper
• 1 tablespoon honey

Instructions

 

• Preheat the oven to 400 degrees F. Toss the beet cubes with olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes until tender. Set aside to cool slightly.
• While the beets roast, cut the puff pastry into four 4-inch circles and place them on a parchment-lined baking sheet. Prick each circle several times with a fork. Bake for 12 minutes until golden and puffed. Let them cool.
• Melt the butter in a small skillet over medium heat. Add the walnuts and brown sugar. Stir for 3 to 4 minutes until the sugar melts and coats the nuts. Spread the candied walnuts on parchment to cool.
• Spread a layer of softened goat cheese over each cooled pastry round. Top with roasted beets and a few candied walnuts.
• Finish with fresh thyme leaves and a light drizzle of honey. Serve at room temperature.

Notes

Make the beets and candied walnuts up to a day ahead and store them separately in the fridge. Assemble the tartlets just before guests arrive so the pastry stays crisp. If you want a touch more acidity, add a few drops of aged balsamic along with the honey.

Course: Appetizer
Cuisine: American
Equipment: Baking Sheet, Skillet, Mixing Bowl

Mini Beef Wellingtons with Horseradish Cream

These mini beef wellingtons offer a refined option for an adults-only Halloween party. Each piece delivers tender beef in a crisp pastry shell with a layer of mushrooms, giving a balance of rich and earthy notes that pairs nicely with cocktails.

The horseradish cream provides a tangy, spicy finish that cuts through the savory filling. The bites feel substantial without being heavy, making them easy to enjoy while mingling.

Mini Beef Wellingtons with Horseradish Cream

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Course Appetizer

Cuisine French

Servings 4 people

Equipment

• Baking Sheet
• Skillet
• Mixing Bowl

Ingredients

  

• 12 oz beef tenderloin, cut into 12 bite-sized pieces
• 1 sheet puff pastry, thawed
• 8 oz cremini mushrooms, finely chopped
• 1 shallot, minced
• 2 tablespoons Dijon mustard
• 4 slices prosciutto, cut into thirds
• 1 egg, beaten
• 1/2 cup sour cream
• 3 tablespoons prepared horseradish
• 1 tablespoon fresh chives, chopped
• Salt and black pepper to taste
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme leaves

Instructions

 

• Heat the olive oil in a skillet over medium-high heat. Season the beef pieces with salt and pepper, then sear them for 1 minute per side until browned. Remove the beef and set it aside to cool.
• In the same skillet, add the mushrooms, shallot, and thyme. Cook for 5 to 7 minutes until the mushrooms release their liquid and turn dry. Season with salt and pepper, then let the mixture cool completely.
• Cut the puff pastry into 12 squares. Spread a thin layer of Dijon mustard on each beef piece.
• Place one-third slice of prosciutto on each pastry square, followed by a spoonful of the cooled mushroom mixture and one piece of beef.
• Fold the pastry around the filling and seal the edges. Place the parcels seam-side down on a baking sheet.
• Brush the tops with the beaten egg. Bake at 400°F for 15 to 18 minutes until the pastry is golden and puffed.
• Stir the sour cream and horseradish together in a small bowl. Serve the warm wellingtons with the horseradish cream on the side and chives sprinkled on top.

Notes

Sear the beef only briefly so it stays tender inside the pastry. Prepare the mushroom mixture ahead and chill it to keep the pastry from turning soggy during assembly. If the horseradish cream tastes too sharp, add a pinch more salt to balance it.

Course: Appetizer
Cuisine: French
Equipment: Baking Sheet, Skillet, Mixing Bowl

Vampire Garlic Knots with Red Wine Reduction

These garlic knots bring a savory, garlicky bite with a chewy texture from the baked dough. The red wine reduction adds a rich, slightly sweet dip that feels right at home at an adults-only Halloween gathering. The deep color of the sauce gives the dish a subtle nod to the theme without extra fuss.

Serve them warm so guests can tear off pieces and dip right away. The combination of buttery garlic and the bold reduction keeps things interesting while staying simple to prepare ahead of the party.

Vampire Garlic Knots with Red Wine Reduction

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Course Appetizer

Cuisine Italian

Servings 4 people

Equipment

• Baking sheet
• Saucepan
• Mixing bowl

Ingredients

  

• 1 lb pizza dough
• 4 tbsp unsalted butter, melted
• 5 garlic cloves, minced
• 2 tbsp olive oil
• 1/4 cup fresh parsley, chopped
• 1 tsp salt
• 1 cup dry red wine
• 1 tbsp balsamic vinegar
• 1 tsp sugar
• Black pepper to taste

Instructions

 

• Preheat the oven to 400°F and line a baking sheet with parchment paper. Divide the pizza dough into 12 equal pieces and roll each into a rope before tying into a simple knot. Place the knots on the prepared sheet.
• Bake the knots for 12 to 15 minutes until golden brown. While they bake, stir together the melted butter, 4 minced garlic cloves, olive oil, half the parsley, and salt in a large bowl.
• Remove the knots from the oven and immediately toss them in the garlic butter mixture until evenly coated. Sprinkle with black pepper.
• In a small saucepan, combine the red wine, balsamic vinegar, sugar, and remaining minced garlic clove. Bring to a simmer over medium heat and cook for 8 to 10 minutes, stirring occasionally, until the liquid reduces by half and thickens slightly.
• Transfer the reduction to a small bowl and serve alongside the warm garlic knots for dipping.

Notes

Make the red wine reduction first so it can cool slightly while the knots bake. If the sauce thickens too much as it sits, stir in a teaspoon of warm water to loosen it. Leftovers reheat well in a 350°F oven for a few minutes, though the reduction is best made fresh.

Course: Appetizer
Cuisine: Italian
Equipment: Baking sheet, Saucepan, Mixing bowl

Mushroom and Gruyère Vol-au-Vents with Thyme

These vol-au-vents offer a refined option for an adults-only Halloween party. Flaky pastry shells hold a creamy mushroom filling topped with nutty Gruyère and fresh thyme. The result feels elegant yet simple to prepare ahead of time.

The filling delivers earthy mushroom flavor balanced by rich cheese and a light herbal note from the thyme. They work well as a passed appetizer or starter for a seated gathering with cocktails.

Mushroom and Gruyère Vol-au-Vents with Thyme

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Course Appetizer

Cuisine French

Servings 4 people

Equipment

• Baking sheet
• Large skillet
• Oven

Ingredients

  

• 4 vol-au-vent pastry shells
• 250g mushrooms, sliced
• 150g Gruyère cheese, grated
• 2 tablespoons butter
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh thyme leaves
• 150ml heavy cream
• Salt and pepper

Instructions

 

• Preheat the oven and bake the vol-au-vent pastry shells according to the package directions until golden and crisp. Set them aside on a baking sheet.
• Melt the butter in a large skillet over medium heat. Add the shallot and garlic and cook for 2 minutes until softened.
• Add the sliced mushrooms to the skillet. Cook for 6 to 8 minutes, stirring occasionally, until the mushrooms release their liquid and turn golden.
• Pour in the heavy cream and stir in the thyme leaves. Season with salt and pepper. Simmer for 2 minutes until the mixture thickens slightly.
• Remove the skillet from the heat and stir in most of the grated Gruyère until it melts into the filling.
• Spoon the warm mushroom mixture into the baked pastry shells. Sprinkle the remaining Gruyère on top and return the filled vol-au-vents to the oven for 2 minutes to melt the cheese.

Notes

Make the mushroom filling up to a day ahead and reheat it gently on the stove before filling the shells. If the cream sauce thickens too much during reheating, add a splash of milk to loosen it. Use a mix of cremini and button mushrooms for deeper flavor without changing the texture.

Course: Appetizer
Cuisine: French
Equipment: Baking sheet, Large skillet, Oven