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.
From juicy chops to fatty belly to fall-apart-tender ribs, versatile pork is the perfect "other meat" for your grilling menu. Handled properly, it's moist and flavorful, and picks up the smoke and char from the grill like nobody's business. It also takes...
From: Serious Eats | By: Laurel Randolph | Friday, May 22, 2015
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It may or may not be full-on summer weather this Memorial Day, but it's always warm enough near the grill. And whether you're charring veggies, chicken, or steak, you're gonna get thirsty. Here are a few of our favorite recipes for Memorial Day cookout...
From: Serious Eats | By: Laurel Randolph | Thursday, May 21, 2015
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Sure, Memorial Day may be a burgers and 'dogs kinda holiday, but that doesn't mean that seafood can't make a splash. Stock up on some fish-friendly wine or beer and throw some shrimp, whole fish, or even octopus on the grill—seafood makes an impressive...
From: Serious Eats | By: Laurel Randolph | Thursday, May 21, 2015
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Want to know how to grill a steak? Here's my advice: DO NOT DO IT THE WAY THEY DO IT AT STEAKHOUSES. It seems counterintuitive. Surely a restaurant with years of experience cooking hundreds of steaks a day knows a thing or two about how it's done, right?...
From: Serious Eats | By: J. Kenji López-Alt | Friday, May 22, 2015
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I wasn't an hour on the ground in Taipei before a pancake was shoved in my face and I was tearing into its oily belly, clumps of egg and chewy dough snaking down my throat.
From: Serious Eats | By: Max Falkowitz | Friday, May 22, 2015
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The first time I tried farinata, the baked chickpea pancake from Italy, it was dry as particleboard. The second and third times were just as bad. Only after I'd dismissed it as an inexplicably terrible product of the Italian kitchen did I finally taste...
From: Serious Eats | By: Daniel Gritzer | Thursday, May 21, 2015
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They may be golden brown, crisp on the edges, and light and fluffy in the center, but when you get right down to it, classic American pancakes are not all that different from any leavened bread.
From: Serious Eats | By: J. Kenji López-Alt | Thursday, May 21, 2015
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You don't take Parmesan to a pizza joint. The fancy restaurant will not appreciate your dime bag of finishing salt. But one of the other pacts you make with a diner is that as long as you don't set the place on fire, you're pretty much free to do whatever...
From: Serious Eats | By: Max Falkowitz | Wednesday, May 20, 2015
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Memorial Day is the unofficial start to summer, and nothing quite says summer like a burger or steak hot off the grill. Whether you're firing up a big, fancy outdoor grill, or heating up a griddle on your stove, we've got you covered. Think cheesy, oniony,...
From: Serious Eats | By: Laurel Randolph | Wednesday, May 20, 2015
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