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:
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  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.
The glory of the lobster roll is that all the picking and shelling has already been done, and that's left is to bite into that glorious pile of dressed meat. Here are two great recipes for classic New England-style (with mayo) and Connecticut-style (with...
From: Serious Eats | By: Daniel Gritzer | Wednesday, August 20, 2014
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This salad, from Terry Hope Romero's new vegan cookbook, Salad Samurai, will take you longer than the 30 minutes estimated, but it will also be one of the best quinoa salads you'll ever have....
From: Serious Eats | By: Maggie Mariolis | Friday, August 22, 2014
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The best way to capture the sweet, slightly floral flavor of a cantaloupe for drinks to come is an easy jar-and-wait infusion. After you've strained the mix, it stays bright and fresh in the fridge for months: you'll be thanking me when all that's at...
From: Serious Eats | By: Elana Lepkowski | Friday, August 22, 2014
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Back in the day, if you wanted quality mozzarella, you needed to import it from Italy. But imported mozz loses its tender, fresh flavor and texture quickly, which is why these days, the best cheese might lie closer to home.
From: Serious Eats | By: Liz Thorpe | Friday, August 22, 2014
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Six quick and easy grilling hacks to help you become a true master of the flames.
From: Serious Eats | By: Joshua Bousel | Friday, August 22, 2014
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With summer in its last leg, now's the time to kick back with a cold glass of wine and these tasty fig-and-taleggio tartines: the prep is minimal, the payoff maximal.
From: Serious Eats | By: Daniel Gritzer | Friday, August 22, 2014
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Given how long Bostonians must wait to enjoy weather good enough for dining outside, restaurants generally keep their porches open well into the fall. Here's our guide to a few favorite spots for dining outdoors in the Boston area.
From: Serious Eats | By: Rachel Lebeaux | Thursday, August 21, 2014
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I love chickpeas. I'll eat them every which way, and sometimes right out of the can. But I don't usually do much to them before adding them to a dish. In this salad from her new vegan cookbook, Salad Samurai, Terry Hope Romero inspires me to do more....
From: Serious Eats | By: Maggie Mariolis | Thursday, August 21, 2014
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Chef Matthew Kirkley works with some of the freshest fish to be found in Chicago at his tasting menu restaurant, L2O. Here's a peak into his kitchen.
From: Serious Eats | By: Jacqueline Raposo | Thursday, August 21, 2014
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This no-bake dessert flavored with black sesame seeds and honey is a perfect, elegant warm-weather dessert. Its texture is similar to panna cotta, except that it's slightly less jiggly and a little bit more creamy....
From: Serious Eats | By: Shao Z. | Thursday, August 21, 2014
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I'm stocking up on butter to get ready for Dorie Greenspan's new baking book. But in the meantime, here are a few of her favorite cookbooks and cookbook authors.
From: Serious Eats | By: Maggie Hoffman | Thursday, August 21, 2014
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Cheez whiz: it's many things to many people. Aerosol nostalgia, gooey-cheezey in that processed-awesome way, and really fun to say (whizzz!). It's one of the best ingredients to come out of a spray can. But it's also the perfect candidate for recreating...
From: Serious Eats | By: Laura Togut | Thursday, August 21, 2014
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These flavorful corn cookies take a page from the Momofuku Milk Bar cookbook, combining freeze-dried corn powder and a whole lot of butter for a sweet dessert somewhere between buttery corn on the cob and a buttery bowl of Cap'n Crunch....
From: Serious Eats | By: Elizabeth Barbone | Thursday, August 21, 2014
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You have to like both curry and fruit in savory places to be tempted by this salad from Terry Hope Romero's new vegan cookbook, Salad Samurai, because it's heavy in both. But if you're into that, which I happen to be, this salad will do you just right....
From: Serious Eats | By: Maggie Mariolis | Wednesday, August 20, 2014
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Light layers of sponge cake sandwich bright, citrusy lemon curd in this cake from The Ginger & White Cookbook. The cakes bake up quickly and cleanly in springform pans, while the curd comes together on the stove. It's simple, but doesn't look that...
From: Serious Eats | By: Emma Kobolakis | Wednesday, August 20, 2014
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If you're like me, there's no friggin' chance you're going to run to the bottle shop to get the perfect beer for that dinner you just thought up. Don't think for a minute, though, that I'm left beerless and unsatisfied when it comes to supper sippin'....
From: Serious Eats | By: Mike Reis | Wednesday, August 20, 2014
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It's not hard to buy good ice cream these days. Same goes for sorbet. But sherbet? That you'll have to make at home. And you should.
From: Serious Eats | By: Max Falkowitz | Wednesday, August 20, 2014
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Roasted fennel bulb, raw fennel fronds, toasted almonds, olive oil, and garlic are the starts of this flavorful pesto variation. It's good on...well, just about everything.
From: Serious Eats | By: Daniel Gritzer | Wednesday, August 20, 2014
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Just about everyone would like to eat and travel for a living, but only a few can make the job work. Robyn Eckhardt is one of them.
From: Serious Eats | By: Jaya Saxena | Wednesday, August 20, 2014
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If you don't like a restaurant's housemade gin & tonic, can you bring your own bottle of Canada Dry?
From: Serious Eats | By: Molly Watson | Wednesday, August 20, 2014
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