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.
Real cooking, Colicchio taught me in his book Think Like a Chef, isn't about learning to follow recipes to the letter, just like real art isn't created by following a paint-by-numbers coloring book. Get bogged down in the minutiae of a recipe, and you...
From: Serious Eats | By: Daniel Gritzer | Thursday, February 11, 2016
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It's a phrase you hear all the time: "This [stew] [soup] [long-cooked-thing-X] will be even better the next day!" It's an appealing prospect. Most foods are best when they're at their freshest, but a dish you can make in one large batch that doesn't...
From: Serious Eats | By: J. Kenji López-Alt | Wednesday, February 10, 2016
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Valentine's Day happens to fall on a Sunday this year, so, if you're not plotting an elaborate dinner for your special someone, brunch together is another great option. But, just as with dinner, we counsel against going out to eat on the holiday—especially...
From: Serious Eats | By: Rabi Abonour | Wednesday, February 10, 2016
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I figured there would be a lot of hoppy IPAs on tap in Asheville, and there were. I figured there would be some in-vogue sours and those horrible goses everyone seems to like; yes to that, too. But there were also some surprises. One of them—my favorite...
From: Serious Eats | By: Keith Pandolfi | Friday, February 12, 2016
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In some circles, the suggestion that topping corn chips with cheese and putting them in the microwave can result in "nachos" is heresy. But is it really that bad? Does the microwave do irreparable harm to your chips? I did a bunch of testing to find...
From: Serious Eats | By: J. Kenji López-Alt | Friday, February 12, 2016
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When it comes to liqueurs, this bitter, herbal, and fruity aperitif is one of our go-tos. Dark red Campari adds bold flavor wherever you pour it, equal parts sweetness and bitter punch. Start with one of these 16 cocktails, and then work your way down...
From: Serious Eats | By: The Serious Eats Team | Thursday, February 11, 2016
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This hearty Tuscan stew is loaded with tender vegetables and beans and thickened with bread. You can even simmer it down, then cook it into a savory vegetable pancake.
From: Serious Eats | By: Daniel Gritzer | Thursday, February 11, 2016
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Like any chef worth his weight in salt, I've amassed quite the cookbook collection over the years, and I love all of them. But the moment I cracked open Edna Lewis's The Taste of Country Cooking, my life changed. I pored over each page, each story showing...
From: Serious Eats | By: Kevin Gillespie | Wednesday, February 10, 2016
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