For extra-tender brisket, cookbook author Julia Turshen cleverly uses a damp piece of crumpled parchment as a protective blanket for the meat to prevent it from drying out while it roasts.

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The Rack Pack (from left): Winemaker to Watch Kevin White of Kevin White Winery; Chris Peterson and Marty Taucher of Best Emerging Winery, Avennia; Sommelier of the Year Chris Horn, of Purple ...