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.
Recently, I posted about a kale gratin made with an obscene three cups of heavy cream. Well, gratin, this mac 'n' cheese from Marcus Samuelsson's new cookbook, Marcus Off Duty, will see you those three cups of cream and raise you coconut milk, bacon,...
From: Serious Eats | By: Maggie Mariolis | Friday, October 31, 2014
smile
frown
Let's talk about how October went. The bad news: rainy weather, a chill in the air, and the sense that you really need to walk around wrapped in a fuzzy blanket to make it through. On the plus side: hot toddies! And excellent tea, and good coffee, and...
From: Serious Eats | By: The Serious Eats Team | Friday, October 31, 2014
smile
frown
You don't have to give up that crisp, brown, Southern-style crust to enjoy sweet and moist Northern-style cornbread. We tweaked our Northern cornbread recipe until we finally arrived on a version that delivers both, with plenty of golden corn flavor...
From: Serious Eats | By: Joshua Bousel | Friday, October 31, 2014
smile
frown
Inspired by my recent trip to Northeastern Thailand, this steak salad combines ingredients readily available in the average supermarket with distinct Issan flavors. Sliced steak, onions, and tomatoes are tossed in a fiery dressing made with pounded garlic...
From: Serious Eats | By: J. Kenji López-Alt | Friday, October 31, 2014
smile
frown
Halloween-themed dinner doesn't get much easier than this ghost- and spider-topped pan pizza. Of course, it doesn't hurt that it tastes really good.
From: Serious Eats | By: Niki Achitoff-Gray | Friday, October 31, 2014
smile
frown
A couple months back I got a message from a longtime Serious Eater with an intriguing idea. We all know that copper is the king of cookware with even better conductivity than steel, right? So what would happen if we were to bake pizzas on a slab of solid...
From: Serious Eats | By: J. Kenji López-Alt | Friday, October 31, 2014
smile
frown
There's a reason why these meatballs have a permanent place on the menu at Marcus Samuelsson's Harlem hotspot, Red Rooster, and why they get mentioned in nearly every review of the place: his grandmother was on to something. In an act of kindness, he...
From: Serious Eats | By: Maggie Mariolis | Thursday, October 30, 2014
smile
frown
This month, we ate ridiculously good gelato in Rome, fresh scallops in Oslo, and a stellar apple tart in New Jersey.
From: Serious Eats | By: The Serious Eats Team | Thursday, October 30, 2014
smile
frown
Curry paste is good for plenty more than making curry. Chefs around the country tell us how they use it for Mexican sauces, steamed fish, a coconut dessert, and more.
From: Serious Eats | By: Jacqueline Raposo | Thursday, October 30, 2014
smile
frown
Today, candy corn is Halloween's Rodney Dangerfield. But as someone who earnestly loves the stuff, I think it's worth taking a moment to consider just how much we owe those humble kernels.
From: Serious Eats | By: Max Falkowitz | Thursday, October 30, 2014
smile
frown
For the most part, the best way to proceed in the kitchen is carefully and deliberately. But there are times when you need to get a big job done, and fast. Or maybe you just want to show off a little pro-style flair to impress your friends (we don't...
From: Serious Eats | By: Daniel Gritzer | Thursday, October 30, 2014
smile
frown
Loosely based on Middle Eastern tabbouleh salad, this easy make-ahead salad combines grape tomatoes (sweet and ripe any time of year) with cucumber, parsley, mint, and quinoa for a bright and refreshing make-ahead salad that's hearty enough to serve...
From: Serious Eats | By: J. Kenji López-Alt | Thursday, October 30, 2014
smile
frown
Perks of Faith Durand's job at The Kitchn include a nonstop flow of new cookbooks to check out—more volumes than most of us can find space for. But how do you cull the keepers from the pack?
From: Serious Eats | By: Maggie Hoffman | Thursday, October 30, 2014
smile
frown
Marcus Samuelsson is downright obliged to love salmon, having grown up on the coast of Sweden. And he has a thing for the flavors of Southeast Asia, choosing the foods of that region to be his desert-island pick, so to speak. In this dish from his new...
From: Serious Eats | By: Maggie Mariolis | Wednesday, October 29, 2014
smile
frown
As the weather chills, and what you eat becomes more indulgent, so can what you drink. These beers can bring out harmonies in food flavors, tame spice, cut through richness, and cleanse your palate, all matching the intensity of anything on your plate....
From: Serious Eats | By: Anne Becerra | Wednesday, October 29, 2014
smile
frown
For years I used to do it the way you're probably doing it now: by painstakingly trying to cut big chunks of meat into smaller pieces with the aid of a wooden spoon. It's tedious, time consuming work that doesn't even deliver the best end results. These...
From: Serious Eats | By: J. Kenji López-Alt | Wednesday, October 29, 2014
smile
frown
On the one hand, this is a cream of broccoli soup—because it's creamy and has broccoli. Yet it has no cream, and the broccoli flavor is deeper, thanks to roasting instead of blanching. A splash of buttermilk adds brightness, while a garnish of spiced...
From: Serious Eats | By: Daniel Gritzer | Wednesday, October 29, 2014
smile
frown
Perhaps you buy your candy in bulk and have far too much leftover after the holiday. Maybe you're throwing a Halloween bash and need a showstopper to feed a crowd. Or you're just feeling gluttonous. No judgments here. Be warned, though: this is the ice...
From: Serious Eats | By: Max Falkowitz | Wednesday, October 29, 2014
smile
frown