Serendeputy - your personal news assistant.

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Serendeputy is your personal news assistant.

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- learns what you like and don't like,
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Like all classic chicken cordon bleu recipes, this dip includes chicken, Swiss cheese, and ham, but those ingredients, plus herbs, wine, and cream cheese, are reconfigured here into an indulgent crowd-pleaser.
From: Serious Eats | By: Morgan Eisenberg | Thursday, February 26, 2015
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One of the best aspects= of being fully entrenched in the winter months is the advent of citrus season. Lemons, limes, pomelos, grapefruit—these bright, tart fruits are a welcome reminder of tropical things in the depths of winter. Even if it isn't...
From: Serious Eats | By: Hayley Daen | Thursday, February 26, 2015
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I wanted to make a vegan chorizo recipe that doesn't just come close to regular chorizo in the flavor department, but outright nails it. I wanted a meat-free chorizo with textural contrast up the wazoo, and a chorizo that changes texture as you cook...
From: Serious Eats | By: J. Kenji López-Alt | Wednesday, February 25, 2015
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The ultimate party snack, now in a 100% animal product-free form. This vegan queso dip is packed with a gooey cashew and potato-based nacho sauce, soy-lentil chorizo, avocados, scallions, tomatoes with chilies, and black beans. The flavor is so good...
From: Serious Eats | By: J. Kenji López-Alt | Friday, February 27, 2015
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We started with cheesecake. Then we added Nutella and chocolate, and layered it all into individual glasses on top of a bottom layer of Oreo crust. Sure, it's not really a cheesecake anymore, but does that matter?
From: Serious Eats | By: Nila Jones | Friday, February 27, 2015
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Serious Eaters Ed, Leang, and Ben wrapping up a month of eating vegan alongside Kenji, our Managing Culinary Director. How'd they fare in the final week? Well...let's just say it's difficult to hold a hard line.
From: Serious Eats | By: The Serious Eats Team | Friday, February 27, 2015
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It looks like a pizza, it cooks like a pizza, but don't make the mistake of actually thinking it's a pizza. Tarte flambée, the Alsatian flatbread topped with fromage blanc (a fresh, tart, spreadable cheese), thinly sliced raw onions and bacon, is as...
From: Serious Eats | By: Daniel Gritzer | Thursday, February 26, 2015
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Beecher's Cheese in Seattle and New York makes their signature Flagship, a Cheddar-Alpine hybrid, in full view of customers in their stores. Here's how it's done.
From: Serious Eats | By: Rabi Abonour | Thursday, February 26, 2015
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If you're only familiar with cheap rums sold by the handle, you might think the category is pretty one-dimensional, best consumed with Coca-Cola, shot by shot or hidden under layers of fruit juice. But the truth is, rum is one of the most complex and...
From: Serious Eats | By: Emma Janzen | Wednesday, February 25, 2015
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"If I were to say, 'Fill in the blank: Cheese and ______', most people would say 'crackers' right away. Well, beer is made from the same ingredients as crackers (plus a few extras), so to me it just makes sense to put them together," says Jesse Vallins....
From: Serious Eats | By: Maggie Hoffman | Wednesday, February 25, 2015
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There's a dearth of good vegan cheese alternatives out there. Some are downright abysmal with tofu-like flavor or watery, grainy interiors. Others come closer to the mark. But even the very best melting-style cheeses are a far cry from the real deal....
From: Serious Eats | By: J. Kenji López-Alt | Wednesday, February 25, 2015
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Most of our favorite cheeses have one thing in the common: They tend to have some age. While some cheeses are best eaten the day they're made, others take time. And mold. And the right temperature and humidity. And a bat cave to linger in until they're...
From: Serious Eats | By: Ben Jay | Wednesday, February 25, 2015
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