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.
If you want to warm yourself up with a little flair, check out 17 of our favorite recipes for hot toddies, boozy ciders and cocoas, and other warm cocktails.
From: Serious Eats | By: Rabi Abonour | Monday, December 5, 2016
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Vodka's volatility, plus the way its high alcohol content inhibits gluten development, makes it ideal for using in fry batters.
From: Serious Eats | By: Sho Spaeth | Wednesday, December 7, 2016
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A holiday cocktail party is a perfect opportunity to get creative in the kitchen and offer up appetizers as elegant as the drinks you'll be serving your guests.
From: Serious Eats | By: Rabi Abonour | Wednesday, December 7, 2016
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If bourbon is the king of American whiskey, surely the Old Fashioned is the king of bourbon cocktails. Here's how to make it right.
From: Serious Eats | By: The Serious Eats Team | Tuesday, December 6, 2016
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Of the innumerable types of lasagna made in Italy, a classic lasagna alla bolognese is one of my all-time favorites. Delicate sheets of pasta are layered with a rich and hearty ragù bolognese, creamy béchamel sauce, and grated Parmigiano-Reggiano,...
From: Serious Eats | By: Daniel Gritzer | Tuesday, December 6, 2016
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Ideas for small yet thoughtful gifts that won't break the bank.
From: Serious Eats | By: Sho Spaeth | Tuesday, December 6, 2016
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Brussels sprouts and cured pork go together like power saws and safety glasses, or onigiri and miso soup, or open-toed shoes and all-the-time. (That last one may just be me.) They're perfect partners. But I do like to mix things up from time to time....
From: Serious Eats | By: J. Kenji López-Alt | Monday, December 5, 2016
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