Serendeputy - your personal news assistant.

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Serendeputy is your personal news assistant.

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A few years ago, Southern Living opened a recipe feature by declaring, "It doesn't get much more Southern than a plate of Fried Green Tomatoes." 25 years ago, that would have been dead wrong.
From: Serious Eats | By: Robert Moss | Thursday, October 23, 2014
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To be frank, I'm not 100% certain where this dish of tender chicken and white beans bound in a creamy, fresh green-chili sauce topped with shredded cheese comes from. In fact, I wouldn't be surprised if the recipe actually originated on the back of a...
From: Serious Eats | By: J. Kenji López-Alt | Wednesday, October 22, 2014
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What's better than spareribs? How about Filipino deep-fried spareribs. First marinated with garlic and vinegar, then deep fried until browned and crisp, they're an addictive plate of pork.
From: Serious Eats | By: Joshua Bousel | Friday, October 24, 2014
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Halloween candy is just fine, but come fall, I crave creamy, chocolatey oatmeal stout. I asked our crew of beer experts—all Certified Cicerones—about the best of the bunch.
From: Serious Eats | By: Maggie Hoffman | Friday, October 24, 2014
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Pumpkin and pizza are not the most common bandmates, but I'm gonna try and convince you that they should get together and jam out a bit more often. My proof: this sweet-yet-savory pumpkin pizza with gentle warm spices, three cheeses, and a little sage....
From: Serious Eats | By: J. Kenji López-Alt | Friday, October 24, 2014
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How does presentation inform the dining experience at a restaurant? We talk to Chef Anita Lo about the plating philosophy at her restaurant, Annisa.
From: Serious Eats | By: Paul Yee | Friday, October 24, 2014
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This farrotto—farro cooked in the style of risotto—from Sean Brock's new cookbook, Heritage, is the perfect foil to the artfully composed, modernist plates that make up most of the book: it's a warming, rustic potful of fall flavors.
From: Serious Eats | By: Maggie Mariolis | Thursday, October 23, 2014
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This easy black eyed pea stew starts with andouille sausage and pork belly cooked until browned and crisped, then gets flavored with the Holy Trinity of Cajun cuisine: onions, celery, and green bell peppers, along with some leeks and garlic for extra...
From: Serious Eats | By: J. Kenji López-Alt | Thursday, October 23, 2014
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Rummy bears = gummy bears soaked in alcohol. But little bears with boozy bellies are just the beginning.
From: Serious Eats | By: Max Falkowitz | Thursday, October 23, 2014
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Cooks are often told that even the tiniest bit of yolk or fat in egg whites will prevent them from whipping properly. Is it true? We put this common piece of kitchen lore to the test.
From: Serious Eats | By: Daniel Gritzer | Thursday, October 23, 2014
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Want to eat churros every morning but don't want to deal with daily deep frying? Then ese waffled churros are for you. Plus, the nooks and crannies of the waffled churros provide space for the chocolate sauce to pool.
From: Serious Eats | By: Daniel Shumski | Thursday, October 23, 2014
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Sugar addicts take note: Rose Levy Beranbaum, author of The Baking Bible, shares her list of favorite cookbooks, sweet and savory.
From: Serious Eats | By: Maggie Hoffman | Thursday, October 23, 2014
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Chef Sean Brock's salad from his new book, Heritage, hits all the right notes: the melon is sweet and juicy, the onions are bracing, the vinaigrette is spicy and tangy, and the pickled shrimp are...all of the above....
From: Serious Eats | By: Maggie Mariolis | Wednesday, October 22, 2014
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Snickers and Milky Way bars are all well and good, but what other candies are deserving of some Halloween love? From Lion Bars and Whoppers to Airheads and Nerds, we've got our eyes on quite a few. Here's what we've been hoarding for October 31.
From: Serious Eats | By: The Serious Eats Team | Wednesday, October 22, 2014
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Scotch really is one of the most expensive drinks out there. But even if you're watching your wallet, there are some great bottles to try.
From: Serious Eats | By: Emma Janzen | Wednesday, October 22, 2014
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Baked Occasions, the latest volume from Matt Lewis and Renato Poliafito, cements their position as modern-day baking authorities with a celebratory year of desserts....
From: Serious Eats | By: Emma Kobolakis | Wednesday, October 22, 2014
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Scarred by childhood memories of dry, tasteless rice balls, I set out to create arancini the way we all want them to be: crisp on the outside with a shattering crust that breaks open to reveal tender grains of rice suspended in a rich and flavorful creamy...
From: Serious Eats | By: Daniel Gritzer | Wednesday, October 22, 2014
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Crafted for the late, great Julia Child, this salty-sweet soufflé from Baked Occasions celebrates the life of a woman who found her calling at fifty, and who taught her audience the secrets of French cooking in the comfort of their own kitchens. Make...
From: Serious Eats | By: Emma Kobolakis | Wednesday, October 22, 2014
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Though the South is home to many delicacies, a longstanding cheese-making tradition isn't among them. But that's starting to change, and while cheesemakers are following all kinds of roads to cheese, the region's particular climate makes for some interesting...
From: Serious Eats | By: Liz Thorpe | Wednesday, October 22, 2014
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