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.
The advantages of bean salads are many—they're nutritious, economical, and easy to prepare, and they'll keep well in the refrigerator for days. The primary downside is that they're usually boring. But to make one that's both practical and crave-able...
From: Serious Eats | By: Rabi Abonour | Wednesday, July 27, 2016
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I am an East Coast oyster fiend, but I can't abide West Coast oysters served raw. So, when a buddy of mine recently gave me a whole case of gorgeous Kusshi oysters from British Columbia for helping him out with an oyster-shucking job, I immediately knew...
From: Serious Eats | By: J. Kenji López-Alt | Friday, July 29, 2016
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On this week's Special Sauce, Roy Choi told me that his new California-based fast food concept, LocoL, is merely trying to change the world, one mostly-meat burger at a time.
From: Serious Eats | By: Ed Levine | Friday, July 29, 2016
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Not only do a few control states have a shockingly good liquor selection, many even offer limited bottlings and unique releases that might never see the shelves in the 33 privatized states. If you're on the hunt for rare bourbon or Scotch, it could be...
From: Serious Eats | By: Aaron Goldfarb | Thursday, July 28, 2016
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A lot of folks ask me if they can skip the mortar and pestle by using the electrical power of a food processor. Well, you can, but you lose flavor. Why? A food processor shears and shreds the ingredients, tearing apart and breaking down vegetables, but...
From: Serious Eats | By: J. Kenji López-Alt | Thursday, July 28, 2016
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Potlucks don't have to feature the same old potato salad and bean casseroles. Here are 10 tips for freshening up your next potluck.
From: Serious Eats | By: Kristin Donnelly | Thursday, July 28, 2016
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Fruity but not sweet. Tangy but not sour. Fizzy but not weak. Boozy but not heavy. It's a lot to ask of a drink, but this refreshing tequila cocktail-gone-punch makes all the right moves.
From: Serious Eats | By: Maggie Hoffman | Wednesday, July 27, 2016
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Blueberry pie isn't some mystery of the universe that no baker can predict, it's actually one of the most reliable pies around. It's dead easy too, no precooking the filling or parbaking the crust. Yet I promise the results is a pie that's golden, crisp,...
From: Serious Eats | By: Stella Parks | Wednesday, July 27, 2016
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