Serendeputy - your personal news assistant.

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Serendeputy is your personal news assistant.

Your deputy:
- learns what you like and don't like,
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  2. Click smileys and frownies
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I love the idea of this salad from Debi Mazar and Gabriele Corcos' new cookbook, Extra Virgin: Recipes and Love from our Tuscan Kitchen. Charred calamari, grapefruit, fennel, and arugula—how can you go wrong?...
From: Serious Eats | By: Maggie Mariolis | Wednesday, July 23, 2014
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Why is it that nearly all recipes for stir-fried beef call for flank steak? I've been following the advice for years, but have never been truly satisfied with the end results. Sure, flank steak is pretty meaty, absorbs marinades well, and can come out...
From: Serious Eats | By: J. Kenji López-Alt | Wednesday, July 23, 2014
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Quite often, the best recipes are ones that can be made on the fly, allowing for changes and adaptations. The skillet corn cake from Sweet and Vicious: Baking With Attitude is one such beast; author Libbie Summers sticks to the same cake base, but provides...
From: Serious Eats | By: Emma Kobolakis | Wednesday, July 23, 2014
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This pasta recipe from Extra Virgin: Recipes and Love from our Tuscan Kitchen, the new cookbook by Debi Mazar and Gabriele Corcos, is a great example of the kind of food they promote: rustic, accessible, affordable and delicious....
From: Serious Eats | By: Maggie Mariolis | Tuesday, July 22, 2014
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Debi Mazar and Gabriele Corcos make a fine pork chop, but in this recipe from their new cookbook, Extra Virgin: Recipes and Love from our Tuscan Kitchen, it's the sauce that's the star....
From: Serious Eats | By: Maggie Mariolis | Thursday, July 24, 2014
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There is perhaps no wine more emblematic of summer than a chilled rosé, but there are plenty of other bottles, white and red alike, that should be opened with relish as the steak sizzles in the background.
From: Serious Eats | By: Alia Akkam | Thursday, July 24, 2014
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This quick and simple stir-fry features both fresh and dried mushrooms for maximum flavor and texture, and chicken that's been water-velveted—an easy technique that guarantees tender, silky meat.
From: Serious Eats | By: Shao Z. | Thursday, July 24, 2014
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We asked our crew of beer experts—all Certified Cicerones—for their thoughts on the most exciting craft beer scenes outside the US. Here are their picks for the beer-producing nations you should definitely have on your radar.
From: Serious Eats | By: Maggie Hoffman | Thursday, July 24, 2014
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Frozen custard isn't a novelty in Milwaukee, it's a way of life. So much so that you'll be hard-pressed to find bad custard in the city—atmosphere, flavor varieties, and souped-up specials are what separate the wheat from the chaff. Here's what to...
From: Serious Eats | By: Lacey Muszynski | Thursday, July 24, 2014
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Chef Dan Wright has revolutionized the Cincinnati haute dog scene at his Senate Pub and offers wine on tap and refined plates at its sister restaurant, Abigail Street. We busted into his kitchens to find out what fuels him.
From: Serious Eats | By: Jacqueline Raposo | Thursday, July 24, 2014
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Quartered plums cook into a rich, jammy base for the tender, flavorful crust in this gluten-free take on Lisa Fain's cobbler in The Homesick Texan's Family Table....
From: Serious Eats | By: Elizabeth Barbone | Thursday, July 24, 2014
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This easy stir-fry of pork with vegetables and sweet-and-sour sauce uses a great, hassle-free water-velveting technique for tender, silky strips of meat.
From: Serious Eats | By: Shao Z. | Wednesday, July 23, 2014
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When it's nice out, Seattle is the most beautiful place in the world. Summer might not start until July 5 (in order to guarantee rain on the fireworks, one presumes), but it sails straight through Labor Day, and everyone in Seattle, local or tourist,...
From: Serious Eats | By: Naomi Tomky | Wednesday, July 23, 2014
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The mixed drinks at one bar might be double what they cost at another cocktail-conscious watering hole. How are cocktail prices determined, and what goes into setting the prices for a full cocktail menu?
From: Serious Eats | By: Roger Kamholz | Wednesday, July 23, 2014
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It's damn near impossible to find a great egg cream in New York these days, but that wasn't always the case. Where did this weird fountain drink come from, and where can you get a good one today? Read on to find out.
From: Serious Eats | By: Max Falkowitz | Wednesday, July 23, 2014
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Honey isn't just for stirring into tea. Six chefs from around the country teach us how to use honey to round out a sauce, make a honey brittle, and add some crunch to a yogurt parfait.
From: Serious Eats | By: Jacqueline Raposo | Wednesday, July 23, 2014
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Velveting meat is a common practice in Chinese stir-fries: By marinating strips of meat with egg white and cornstarch, then dipping it in a hot oil bath before finally stir-frying it, the meat develops a texture that is tender, silky, and smooth. But...
From: Serious Eats | By: Daniel Gritzer | Tuesday, July 22, 2014
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Are ice balls better in cocktails than standard kitchen cubes? Does clear ice melt slower than cloudy ice? In order test out the fancy new Wintersmiths iceballer, I looked further into all of these questions.
From: Serious Eats | By: Kevin Liu | Tuesday, July 22, 2014
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The reliable combo of mint and lamb joins forces in these juicy kebabs with red onion, zucchini, and a rich yogurt marinade.
From: Serious Eats | By: Joshua Bousel | Tuesday, July 22, 2014
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The going wisdom is that tomatoes don't belong in the fridge. Our tests show that it may be a lot more complicated than that.
From: Serious Eats | By: Daniel Gritzer | Tuesday, July 22, 2014
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As we move from the temperate days of early summer to the dog days of late July and August, there's no better way to cool off than with a chilled soup.
From: Serious Eats | By: Ethan Simon | Tuesday, July 22, 2014
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If you want to know about honey, you have to know about bees: their life cycle, their environment, and how their surprisingly complex society functions. Here's what life is like inside the hive.
From: Serious Eats | By: Jacqueline Raposo | Tuesday, July 22, 2014
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Molly Wizenberg of Orangette shares her thoughts on cookbooks (and food blogs), plus the favorites she returns to again and again.
From: Serious Eats | By: Maggie Hoffman | Tuesday, July 22, 2014
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