We've always wanted to take a stab at rolling out a few Natchitoches meat pies. Thanks to an easy recipe from Food Orleans, this might be a dream realized sooner rather than later.

[Baked or fried? You decide.]

Natchitoches meat pies are one of those special little treats with a name as fun to say as they are to scarf down. Nackadish — that's how you say it — is a small town we drive through on our way north to visit Alexandria or Oklahoma, and it's where Steel Magnolias was filmed, and it's famous for these little pies. It's a beautiful little place, with a picturesque riverfront lined with shops and restaurants that have their own sort of French Quarter-ish wrought iron balconies (remember the Easter scene where Jackson slapped Ouiser? That's the riverfront!).  But you don't have to go into the actual town to get yourself some meat pies; just stop at any gas station right off I-10. They all fry them up and they're all pretty wonderful.

For her recipe, continue reading.

Although chocolate may seem like a basic ingredient, in reality, it's somewhat complex. From milk content to sweetness to cacao percentage, there's a lot that can vary.

The first thing to understand is the ratio of cacao to sugar. A chocolate that's 60 percent cacao contains 40 percent sugar. The more cacao a chocolate contains, the less sugar it has and the darker it is.

To get a breakdown of the different types of chocolate and how much sugar, cacao, and milk they have, keep reading.

Although you can essentially enjoy the briny bivalve all year round, it's widely known that oysters are best eaten in months that have a letter "R." Oysters are delicious on the half shell, but my favorite way to prepare them is casino-style. Bacon and butter make everything taste better! The best thing about this recipe is that it can be prepared in advance. The herb butter will keep for a couple of days in the fridge, and the bacon can be crisped the night before you plan to serve the oysters. Bake them just before eating. Offer the oysters with sparkling wine and you've got the perfect appetizer. Here's the uncomplicated recipe.

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Of all the crazy chocolates I've seen — among them, wasabi pea chocolate and soy-sauce-flavored Kit Kat — the most intriguing I tried was Xocolatl de David's Chicharrón Chocolate Bar. I loved the concept of crunchy mixed into smooth, savory blended with sweet, and yet I found myself wishing for more pork rind.

That's when I dreamt up my perfect chocolate snack: Chicharrónes, or deep-fried pig skins, halfway hand-dipped into semisweet chocolate. The result is simple perfection. Smoky, porky, cheese puff-like awesomeness commingled with just the right amount of smooth chocolate. Any omnivorous man (or woman) would be crazy not to love this. Get the recipe now.

If the mere sight of these bacon-wrapped stuffed jalapeños from Sevimel doesn't make your mouth water, we don't know what will.

With a Tex-Mex twist!

Need the recipe? Visit her blog and upload your incredible food photos in our Savory Sights community group.