Serendeputy - your personal news assistant.

Welcome to Serendeputy!

Serendeputy is your personal news assistant.

Your deputy:
- learns what you like and don't like,
- lovingly compiles a list of news and blogs for you.

You can help your deputy learn by searching, clicking links and pressing the little smiley faces.
How it works.

What to do:
  1. Click links to teach your deputy
  2. Click smileys and frownies
  3. Find favorite topics and sources
  4. See how much better your deputy is getting at finding you good stuff.
  5. Sign in for free to save your profile, or please tell me why you won't.
British food phenomenon Jamie Oliver's 16th (count 'em) cookbook, Jamie Oliver's Comfort Food: The Ultimate Weekend Cookbook is a cookbook to turn to when you're looking to make some new memories. By and large, the recipes take time, forethought, and...
From: Serious Eats | By: Maggie Mariolis | Monday, September 22, 2014
smile
frown
Yes. You read it right. Fish AND cheese. Cuz's, a fish shack I recently visited in Barbados, was the inspiration for this week's recipes. There, it was easy to enjoy a just-caught red snapper with a side of rice and beans and a healthy dose of local...
From: Serious Eats | By: Yasmin Fahr | Monday, September 22, 2014
smile
frown
Spurred by reader demand, we go even deeper into the world of tomato-storage and come back with lots more data. Will our claim that refrigeration can be your best choice for tomato storage hold, or will we have to retract the whole thing? Drumroll please......
From: Serious Eats | By: Daniel Gritzer | Tuesday, September 23, 2014
smile
frown
There are times when you can stand over the stove all day, slowly cooking that red sauce down. Then there are times when you need to put dinner on the table in under an hour. For those moments when convenience trumps patience, this is the red sauce to...
From: Serious Eats | By: Daniel Gritzer | Tuesday, September 23, 2014
smile
frown
In today's edition of Breadmaking 101, we're going to delve into what happens when dough is rising, and get to know our soon-to-be good friends—the billions of yeast cells that make our wet blobs of dough into pillowy, airy wonders—a little better....
From: Serious Eats | By: Max Bernstein | Tuesday, September 23, 2014
smile
frown
I'm often asked why I gave up the freewheeling life of catering to settle down with the headaches of opening a permanent restaurant. One of my answers is staffing.
From: Serious Eats | By: Tyson Ho | Tuesday, September 23, 2014
smile
frown
From apple cider doughnuts to a challah bread pudding, we've got 22 Rosh Hashanah desserts to ring in a sweet New Year.
From: Serious Eats | By: Marj Berman | Monday, September 22, 2014
smile
frown
Most Javanese food can attribute its relative simplicity to the fact that it's an indigenous cuisine that has remained largely unaffected by outside forces, save for a bit of Chinese influence in certain dishes. Martabak, a roti-like stuffed fried flatbread,...
From: Serious Eats | By: J. Kenji López-Alt | Monday, September 22, 2014
smile
frown
Don't get me wrong—I'm not a health nut or calorie counter. But let's face it: the feeling you get after downing a bowl of creamy, cheesy Fettuccine Alfredo ain't the best. Wouldn't it be great to have a quick and easy version that has all the flavor...
From: Serious Eats | By: J. Kenji López-Alt | Monday, September 22, 2014
smile
frown
We chat with 'The Wednesday Chef' Luisa Weiss, author of My Berlin Kitchen, about her most treasured cookbooks and the new dessert book she's writing....
From: Serious Eats | By: Maggie Hoffman | Monday, September 22, 2014
smile
frown
This is red sauce. The slow-cooked, rib-sticking Italian-American stew designed to fill you up with equal parts flavor and pride. It's the kind of sauce for which you open up the windows while you're cooking just to make sure that everyone else in the...
From: Serious Eats | By: J. Kenji López-Alt | Monday, September 22, 2014
smile
frown
A dense, fudgy brownie seems easy enough to make without flour; after all, isn't there flourless chocolate cake? The Everyday Art of Gluten-Free answers that question with marbled cheesecake brownies that are still plenty dense, but with a cake-like...
From: Serious Eats | By: Emma Kobolakis | Monday, September 22, 2014
smile
frown
At a roadside diner in rural Pennsylvania, I came across a menu item I've never seen before: a "Greek omelet" made with feta and gyro meat. I took a shot in the dark and ordered it, and the result was exquisite.
From: Serious Eats | By: Max Falkowitz | Monday, September 22, 2014
smile
frown