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.
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Diana Henry's latest release, A Change of Appetite is a robust compendium of recipes that she created to suit her new, more considered approach to eating. Like many of us in the food world, she struggled to fit her gourmand inclinations into size six...
From: Serious Eats | By: Maggie Mariolis | Monday, July 28, 2014
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Fresh fruit is in bounty at this time of year. When you're tired of firing up the oven for yet another pie or crumble, look no further than an icy sorbet. Cool and refreshing, they leave the integrity of summer fruit intact. See 12 of our favorites after...
From: Serious Eats | By: Isabel Henderson | Monday, July 28, 2014
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Beef sirloin tip marinated in a bold mix of Worcester sauce with mustard and garlic brings the flavor of a steakhouse to your grill. On a stick. What more could you want?
From: Serious Eats | By: Daniel Gritzer | Tuesday, July 29, 2014
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In this recipe from her new cookbook, A Change of Appetite, Diana Henry elevates the classic caprese combo of mozzarella, tomato, and basil with the addition of nectarine. The ripe fruit adds a juicy sweetness that I never realized was missing. Dressed...
From: Serious Eats | By: Maggie Mariolis | Tuesday, July 29, 2014
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While nearly every Kansas City joint with a smoker will sell you the entire barnyard, each barbecue spot has its own specialty that should be the start and end of your order. And KC has more than just barbecue to offer. Consider this your guide to Kansas...
From: Serious Eats | By: Jonathan Bender | Tuesday, July 29, 2014
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What do you get when you take Mexico's greatest sandwich and combine it with a good ol' all-beef burger from the U.S. of A.? Why, the cemita burger, claro! Refrieds, chipotle, avocado, shredded cheese, lettuce, tomato, and more come together for this...
From: Serious Eats | By: Daniel Gritzer | Tuesday, July 29, 2014
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San Diego can be an expensive city to live in (or visit), but with a little ingenuity, eating well on a tight budget is easy, whether you crave comfort food like killer mac and cheese, or international fare, like Thai curry or Vietnamese noodles. For...
From: Serious Eats | By: Erin Jackson | Tuesday, July 29, 2014
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Grilling salmon steaks is, in theory, as simple as throwing them on the grill until done. But with a little prep work, you can make boneless rounds that cook more evenly and are easier to handle on the grill. Here's how.
From: Serious Eats | By: Daniel Gritzer | Tuesday, July 29, 2014
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Colorful, gnarled heirloom tomatoes are typically marketed as a more flavorful upgrade to their more standardized hybrid cousins. But do you always get a better tomato for those high prices?
From: Serious Eats | By: Craig Cavallo | Tuesday, July 29, 2014
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Maybe it's something about being a college student, but the only thing that really registers on my tastebuds at 2 AM is some hot, tangy, sinus-clearing chicken from an on-campus eatery. Not that this penchant is limited to the dorm room; for me, Buffalo...
From: Serious Eats | By: Ben Miller | Tuesday, July 29, 2014
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Everyone likes a pizza party. But who should decide the order, and what if someone has a dietary restriction?
From: Serious Eats | By: Molly Watson | Tuesday, July 29, 2014
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If the fire-breathing dragon wasn't hint enough, one bite will prove this cake is packing heat. In her recently released cookbook, Sweet and Vicious: Baking with Attitude, Libbie Summers stirs hot pepper extract into a lightly spicy batter, and spikes...
From: Serious Eats | By: Emma Kobolakis | Monday, July 28, 2014
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Coconut flakes and dried cherries add sweetness and texture to this warm kale salad. Mixed with shredded curry chicken, it makes for an easy weeknight meal.
From: Serious Eats | By: Yasmin Fahr | Monday, July 28, 2014
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A good instant-read thermometer is the only way to ensure that your roasts, chops, or burgers come out that perfect medium-rare every time.
From: Serious Eats | By: The Serious Eats Team | Monday, July 28, 2014
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Beef short rib. It's what should be on every grill this summer. If it's not on yours, now's the time for a grilling intervention.
From: Serious Eats | By: Daniel Gritzer | Monday, July 28, 2014
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Inspired by the famous Roman amatriciana sauce, a 6-ounce juicy patty of beef is topped with a spicy tomato-onion jam, crisped bacon, and a Pecorino Romano cheese crisp. Burger Topping Week 2014 has officially started!
From: Serious Eats | By: Vicky Wasik | Monday, July 28, 2014
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Tahini is one of those ingredients that is better known as a supporting player than as a shining star. Yet it's truly indispensable: not just as a supporting player, but as a sauce and condiment all its own.
From: Serious Eats | By: Miki Kawasaki | Monday, July 28, 2014
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The Thais are experts at grilling all manner of meats, but nowhere does that proficiency shine more brightly than with chicken. Crisp, golden skin, coated in a richly charred marinade of toasted spices and herbs seasoned with fish sauce and sugar, the...
From: Serious Eats | By: J. Kenji López-Alt | Monday, July 28, 2014
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This subtly sweet smoothie gets a flavor boost from matcha powder and extra creaminess from frozen banana.
From: Serious Eats | By: Lauren Rothman | Monday, July 28, 2014
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