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.
In my experience, if you take cereal and add melted butter and marshmallows you're going to end up with a quick, easy, and crowd-pleasing dessert. But why should Rice Krispies and their generic "crisp rice" counterparts have all the fun? These are some...
From: Serious Eats | By: Alexandra Penfold | Friday, April 18, 2014
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Packed with crushed potato chips, bacon, lettuce, tomato, and two different sauces, this juicy, drippy, delicious grilled chicken sandwich is not only surprisingly quick and easy, it'll also rival any burger out there.
From: Serious Eats | By: Daniel Gritzer | Thursday, April 17, 2014
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Despite the glamourous modern interior and seemingly intimidating open kitchen, North End Grill is a quite comfortable restaurant. That's a theme extending from sleek, plush leather booths to a delicious but unfussy dessert menu from pastry chef Tracy...
From: Serious Eats | By: Niko Triantafillou | Friday, April 18, 2014
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Nobody loves Taco Bell more than I do. Taco Bell is my favorite fast food restaurant, and if Taco Bell were a person, we'd be married right now, with 2.5 horrific taco-human hybrid babies. So when I heard that the Bell was coming out with breakfast,...
From: Serious Eats | By: Dennis Lee | Friday, April 18, 2014
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Does beer go bad? Have I been drinking spoiled beer? Should I go to a doctor?! Calm down, you're fine. Beer is certainly perishable, but it won't spoil in the way, say, a quart of milk does. Beer past its expiration date isn't unhealthy, but it is sad...
From: Serious Eats | By: Collin McDonnell | Friday, April 18, 2014
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Since Chicago is curiously lax in the German brunch department, The Radler proudly paves the way as one of the most quintessentially comforting brunch destinations in town.
From: Serious Eats | By: Matt Kirouac | Friday, April 18, 2014
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Nearly six years ago, Ryan Angulo and his wife left Astoria for Bay Ridge to be closer to Angulo's restaurant, Buttermilk Channel. Now the chef, who's busy at the restaurant's new sibling French Louie, has plenty of reasons to stay beyond work. His recommendations...
From: Serious Eats | By: Bao Ong | Friday, April 18, 2014
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Lemongrass, keffir lime, and passion fruit are all ingredients you might associate with Cambodia. But what about chocolate? For the past six years, Griet Lorré, owner of The Shop in Phnom Penh, has been making handmade chocolates inspired by these traditional...
From: Serious Eats | By: Meredith Bethune | Thursday, April 17, 2014
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Spring is rolling in—trees and flowers are beginning to bloom, the weather is warming up, and finally some fresh produce is joining the potatoes, carrots, and cabbages in the market. Which are you most looking forward to?
From: Serious Eats | By: Kate Andersen | Thursday, April 17, 2014
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Easter brunches, food policy discussions, and a Japanese-inspired Seder—see what food events are coming up in the week ahead.
From: Serious Eats | By: Rabi Abonour | Thursday, April 17, 2014
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The Kuhn Rikon Spill Stopper is a big concave silicone disk that's designed to stop spillovers. There's a removable piece in the center that acts as a vent and allows liquid to bubble up and collect in the "bowl" of the Spill Stopper rather than spilling...
From: Serious Eats | By: dbcurrie | Thursday, April 17, 2014
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Burgers loaded up with julienned beets, Edam cheese, pineapple, a fried egg, aioli, and tomato chutney can be yours at Queenstown Public House in Little Italy.
From: Serious Eats | By: Erin Jackson | Thursday, April 17, 2014
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When you can't get to Gene's Chinese Flatbread Cafe for biang biang noodles, you might want to consider Mei Mei.
From: Serious Eats | By: Liz Bomze | Thursday, April 17, 2014
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Since Chuck's is on Michigan Avenue, tourist central, I thought a $14 hot dog was going to be a fancy interpretation, especially with that price. Turns out I was wrong. This footlong Vienna Beef hot dog is the real deal.
From: Serious Eats | By: Dennis Lee | Thursday, April 17, 2014
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Yep, you read that right. Shake Shack is expanding into Baltimore.
From: Serious Eats | By: Erin Jackson | Thursday, April 17, 2014
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