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.
You bring the grill, we'll bring the recipes. Meaty mains, grilled vegetables, beer pairings, and everything in between!
From: Serious Eats | By: Serious Eats Team | Friday, May 27, 2016
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Real cochinita pibil is not spicy, but it has a uniquely sweet, earthy aroma imparted by Seville oranges, achiote, charred garlic, and spices. That earthiness is backed with the aroma of the banana leaves it's cooked in, along with smokiness from hours...
From: Serious Eats | By: J. Kenji López-Alt | Friday, May 27, 2016
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Welcome back to Serious Eats Recommends, in which our editorial team shares the food-centered TV shows and movies we look forward to after an especially long week, the cookbooks we can't put down, and the culinary-minded podcasts that make our daily...
From: Serious Eats | By: The Serious Eats Team | Friday, May 27, 2016
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Roy Blount Jr. is one of the funniest writers on the planet. And he loves to eat, and talk about what he's eaten, so he's a made-to-order guest on Special Sauce. On this week's episode, you'll hear Roy wax poetic about everything from the dangers of...
From: Serious Eats | By: Ed Levine | Friday, May 27, 2016
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Due in large part to Glenn Roberts of Anson Mills, a Georgia optometrist, and several members of what's known as the Carolina Gold Rice Foundation (yes, that exists), Carolina Gold rice is back, allowing a new generation of home cooks to experience what...
From: Serious Eats | By: Keith Pandolfi | Thursday, May 26, 2016
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Broccoli rabe has a bitter edge and sometimes fibrous stalks, both of which are tamed by prolonged cooking. In this classic Italian side dish, the rabe is blanched, then sautéed with olive oil, garlic, and chili pepper flakes until it's well past well-done—at...
From: Serious Eats | By: Daniel Gritzer | Thursday, May 26, 2016
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