Serendeputy - your personal news assistant.

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Serendeputy is your personal news assistant.

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Hosting a party this Independence Day? Here’s our guide to tried-and-true recipes for burgers and steaks on the grill, picnic-friendly mains and sides, sandwiches for a crowd, classic desserts, plus cocktails and nonalcoholic drinks to wash it all...
From: Serious Eats | By: Serious Eats Team | Tuesday, June 28, 2016
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I get emails from readers packed with fun stories, family recipes, and interesting tips, techniques, and questions all the time, but it's rare that I get one with a technique that blows my mind. This is one such occasion. Here's the short of it: You...
From: Serious Eats | By: J. Kenji López-Alt | Tuesday, June 28, 2016
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Want smoked ribs, but don't have a smoker? No problem. This recipe produces tender and juicy pork ribs in the oven, with real smoked flavor.
From: Serious Eats | By: Daniel Gritzer | Monday, June 27, 2016
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I think it's fair to say that any kind of summery outdoor celebration flat-out requires a few handheld foods—something your guests can bite into without having to set their beers down. To that end, it's only logical that you supply them with burgers...
From: Serious Eats | By: Rabi Abonour | Monday, June 27, 2016
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I wish I could tell you that there's tons of really cheap wine out there—say, under 10 bucks—that's also perfect for summer. But the prices of land and grapes, tanks and labor, bottles and corks (or screwcaps), taxes, shipping, and advertising being...
From: Serious Eats | By: Maggie Hoffman | Wednesday, June 29, 2016
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Whatever fruit filling you have in mind, with a few easy techniques, anyone can make a show-stopping lattice-top pie. All it takes is the right sort of crust, one that can flex and bend as you weave.
From: Serious Eats | By: Stella Parks | Wednesday, June 29, 2016
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The first time I cooked a Cuban-style pork shoulder, what came out of the oven had a glistening, charred, crisp crust, but as soon as I started carving, I realized that the stuff was rubber. It wasn't until several years later that I tasted Cuban mojo-marinated...
From: Serious Eats | By: J. Kenji López-Alt | Wednesday, June 29, 2016
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Why is it that the sweet, fizzy beverages so many of us guzzle today have a Southern twang to their history? I've come to believe that it stems from the region's reinvention of itself following the Civil War, during the New South era—a tumultuous period...
From: Serious Eats | By: Robert Moss | Tuesday, June 28, 2016
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Reheating a leftover steak will almost inevitably lead to dry, disappointing results. Cold steak, on the other hand, when treated right, can be absolutely delicious. Take this cold steak and cucumber salad, for instance. Inspired by Japanese tataki,...
From: Serious Eats | By: J. Kenji López-Alt | Tuesday, June 28, 2016
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A long time ago in a kitchen far, far away.... Making the perfect crust doesn't require years of Jedi training to master, but you will need to master the force. Uh, I mean, gluten.
From: Serious Eats | By: Stella Parks | Monday, June 27, 2016
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