This was a hard slab of salted, minced and sometimes smoked beef mixed with onions and breadcrumbs.

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But feijoada is a forgiving dish that inspires your own invention: smoked pork chops, corned beef and any smoked sausage will make a nice substitute.

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From a crudo of marinated salmon with ginger, shallots and cucumber granita to black angus beef with smoked bone marrow, he has a light touch but his flavors really pop.

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He also kept his clients well fed, sending hams, smoked turkeys and sides of beef over Christmas.

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Try salty, spicy or smoked meats, such as seasoned beef steaks, pork loins, ham, sausage or cold cuts.

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Chef Fabienne Escoffier turns out a rich beef stew studded with smoked bacon, pearl onions and braised mushrooms enrobed in a chestnut-colored sauce whose flavor hints at the full-bodied Burgundy she cooks with.

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Broccoli Beef Brisket (fat-laced slabs of brisket and Chinese broccoli, doused in garlicky smoked-oyster sauce).

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Cut from choice portions of pork and beef shoulder, the franks are grilled then finished off with Bark Butter, a house mixture of smoked lard, butter and sea salt that gives Bark dogs an unmistakable flavor.

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