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.
Sure, most shortbread seems the same on the surface. But break one of these babies apart and you'll see glassy hunks of burnt sugar, and a speckling that comes from finely ground espresso. To further the freshly-roasted flavor, this recipe from Ovenly...
From: Serious Eats | By: Emma Kobolakis | Monday, October 20, 2014
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Chef Sean Brock makes his no-flour-no-sugar cornbread with Anson Mills Antebellum Coarse Yellow Cornmeal, buttermilk for tang, and a single egg, leaving it light and corny. He also adds crisp crumbles of bacon (preferably Benton's) to the batter, as...
From: Serious Eats | By: Maggie Mariolis | Tuesday, October 21, 2014
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What to look for in a Southern cider, and seven bottles you should seek out now.
From: Serious Eats | By: Chris Lehault | Tuesday, October 21, 2014
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Far less popular than creamy New England clam chowder, Rhode Island's dairy-free version deserves a lot more attention. The rich broth is brightened with white wine and loaded with the flavor of clams, chunks of tender potato, and bits of smoky bacon....
From: Serious Eats | By: Daniel Gritzer | Tuesday, October 21, 2014
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Korean barbecue may get all the attention, but soups and stews really make up the backbone of the Korean diet. Get to know a few of my favorites.
From: Serious Eats | By: Sarah Song | Tuesday, October 21, 2014
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Riccardo Romero has a dream, and arepas play a starring role. "I think arepas have a shot to become the next great American food," he says.
From: Serious Eats | By: Anne Noyes Saini & Mark Rinaldi | Tuesday, October 21, 2014
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Last week, after publishing a recipe for a cast iron-baked, tortilla pizza, it was suggested that I just fold it in half and make it into a quesadilla pizza. What if I took that concept, and tweaked it just a bit? It gives birth to the pizzadilla (or...
From: Serious Eats | By: J. Kenji López-Alt | Tuesday, October 21, 2014
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Pumpkin's in season—and not just in coffee! Fall sees an overabundance of pumpkin flavored foods that don't do the fruit justice (I'm looking at you cinnamon flavored "pumpkin" cream cheese), so we pulled together 27 recipes that truly taste like pumpkin....
From: Serious Eats | By: Marj Berman | Tuesday, October 21, 2014
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Sean Brock, James Beard Award-winning chef and champion of all that is heirloom, walks the tightrope of culinary nostalgia with his modernist eyes locked on the future of Southern food. To the giddy delight of the food world, he is finally releasing...
From: Serious Eats | By: Maggie Mariolis | Monday, October 20, 2014
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Michael Laiskonis, formerly the pastry chef of Le Bernardin in New York and now the creative director of the Institute of Culinary Education, is one of the pastry world's most gifted thinkers, teachers, and scientific tinkerers. We stepped into his kitchen...
From: Serious Eats | By: Jacqueline Raposo | Monday, October 20, 2014
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Stash a bottle of amaretto in your freezer and you'll be ready to make the ultimate Almond Joy-inspired boozy milkshake.
From: Serious Eats | By: Autumn Giles | Monday, October 20, 2014
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This one-skillet chicken dish starts with thighs that are seared in the pan for super crispy skin and then get finished in the oven with a flavorful cooking liquid seasoned with saffron and lemon. Red potatoes are cooked alongside the chicken so that...
From: Serious Eats | By: Yasmin Fahr | Monday, October 20, 2014
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Too old to go trick-or-treating? These 25 spooky desserts will keep your sweet tooth sated, sans disappointing Necco wafers.
From: Serious Eats | By: Lily Mirabelle Freedman | Monday, October 20, 2014
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This hearty chickpea salad flavored with bacon, cotija, and roasted chilies is easy to make and only gets better as it rests overnight. This is a dish custom-made for making ahead and packing on a camping trip or for lunch at the office.
From: Serious Eats | By: J. Kenji López-Alt | Monday, October 20, 2014
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Eating, eating, and...more eating. It's just another day in the life of Serious Eats Overlord, Ed Levine.
From: Serious Eats | By: Ed Levine | Monday, October 20, 2014
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