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Lucy Baker

Serious Eats Contributor

Lucy Baker is a writer, editor, and recipe tester and developer. She is the author of two cookbooks, The Boozy Baker: 75 Recipes for Serious Sweets and Edible DIY: Simple, Giftable Recipes to Savor and Share. She has been contributing to Serious Eats since 2007. She currently writes the column "Preserved," which is all about homemade jam.

Location: Brooklyn, NY
Favorite foods: artichokes, almond croissants, triple creme cheeses, gingerbread.
Last bite on earth: A chocolate-vanilla twist soft-serve ice cream cone with chocolate dip from the Bubbling Brook in Westwood, MA.

Preserved: Millionaire's Cherry Rhubarb Jam

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Why Millionaire's? Because this jam includes pricy but oh-so-worth it vanilla beans and Grand Marnier. Rhubarb is only in season for a short while, so why not go for broke? More

Preserved: Strawberry Rhubarb Jam with Honey and Cinnamon

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It's no secret that rhubarb is one of my favorite kinds of jam. I've made it with blueberries, raspberries, oranges, and even rosewater. This new twist on a classic version incorporates sweet, floral honey and spicy cinnamon. More

Preserved: Apple Blackberry Thyme Jam

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I like to think of this as "shoulder season" jam. Always available apples are paired with a modest amount of (imported) blackberries, for a spread that hints of the summer months ahead. More

Preserved: Coconut Matzo Granola

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This nutty, chunky granola makes an ideal topping for ice cream. Sweetened coconut is reminiscent of traditional Passover macaroons. More

Preserved: White Chocolate Walnut Butter

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Since I write a column about preserves, I always have a variety of jams to choose from. And yet I always pair them with the same peanut butter. But delicious as Skippy Creamy is, it was time to change things up. With walnuts. And white chocolate. More

Preserved: Chocolate Pear Jam

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I am a firm believer that chocolate counts as a breakfast food. So when I saw the recipe for Chocolate Pear Jam in Mary Tregellas' book, Homemade Preserves & Jams, I knew I had to make my own version immediately. To give the recipe my own spin, I added a big splash of amaretto. The flavor combination of rich chocolate, juicy pear, and nutty almond is absolutely incredible. More

Preserved: Cara Cara Orange Marmalade and Marmalade Blondies

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This Cara Cara orange marmalade is all about comfort. (Can marmalade be a comfort food? I sure think so!) Tangy chunks of peel, a whiff of honey, and a hint of spice from my secret ingredient, herbal tea, offset the sweet flesh of the oranges. More

Seven Gift-Worthy Winter Preserves

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So you didn't stockpile a bounty of summer preserves to give out over the holidays? Neither did I. But it's not too late! Just because berry season is long gone doesn't mean you can't whip up a batch or two of homemade jam sure to please everyone on your gift list. More

Preserved: Fig, Raspberry and Lemon Jam

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What I like best about this jam is that you can really taste each individual component, from the fig's subtle perfume, to the bold raspberries, to the tart lemon. The robust flavors would pair perfectly with hearty, flavorful breads like cornbread or crusty sour dough. More

Preserved: Bumbleberry Syrup

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Bumbleberry is actually a combination of blueberries, raspberries, and blackberries. Together, they make a syrup that is the perfect companion for everything from bellinis to ice cream. More

Preserved: Whiskey Peach Sauce

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This simple, boozy peach sauce makes a perfect dinner party dessert for those nights when it's too hot to even think about turning on the oven. More

Preserved: Perfect Sour Cherry Jam

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This is a simple recipe with no added flavors or fancy ingredients. Instead, it's a perfect expression of the fruit, with just a hint of sweetness and a perfect set-yet-spreadable consistency. More

Preserved: Strawberry-Tarragon Jam

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My latest obsession is fresh tarragon. Its vibrant, licorice-like flavor is a perfect match for summer produce. Here it provides an unexpected twist on classic strawberry jam. More

Preserved: Strawberry Balsamic Black Pepper Jam

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Strawberry jam is usually sunny and simple, but it can also be dark and sophisticated. This version is spiced up with black pepper and aged balsamic vinegar. Pair it with ripe, creamy cheeses or dollop it on top of toast points with chicken liver mousse. More

Preserved: Perfect Strawberry Jam

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Ripe, ruby-red summer strawberries are impossible to resist at the farmers market, yet once at home they last maybe two days before they start to wrinkle, mush, and mold. Could there be a more perfect fruit for home preserving? More

Top 10 Preserves for Spring and Summer

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Here you will find a collection of my personal top 10 jam recipes, including renditions using strawberries, blueberries, raspberries, rhubarb, peaches, plums, and tomatoes. Happy preserving! More

Preserved: Apple Rhubarb Conserve with Almonds and Apricots

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I've always considered apples to be strictly a fall and winter fruit. Who wants a boring old granny smith when there are strawberries, cantaloupes, and nectarines to be had? But then last summer I had my first taste of rhubarb-apple pie. I loved the sweet-tart flavor combination, and how the tender pieces of apple paired with the silky rhubarb. This week, I combined the two in a conserve studded with toasted almonds and dried apricots. More

Preserved: Blueberry Rhubarb Jam with Maple Syrup

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The resulting jam is, quite honestly, one of the best I've ever made for this column. Thick, silky, and speckled with tiny chunks of blueberries, it has a pronounced maple flavor and is lightly scented with star anise, cinnamon, and vanilla. More

Preserved: Rhubarb Rose Water Jam

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Made from distilled rose petals, rose water has a distinctive floral flavor. It is a common ingredient in many countries, including Turkey, Iran, India, and France. While it looks innocent enough in the bottle, it packs a serious punch and a little goes a long way. It can be used in both savory and sweet dishes, but I especially love it paired with spring produce like berries and rhubarb. More

Preserved: Rhubarb-Strawberry Jam

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I look forward to rhubarb's first appearance at the supermarket as much as my husband looks forward to opening day at Citi Field. Both are signs that the cold months are behind us and spring is finally here in full force. But as much as I adore rhubarb's tart taste, I find that all too often it's overshadowed by other flavors like blueberry, raspberry, and—most often—strawberry. This week, I set out to create a jam that would reverse the usual strawberry-rhubarb ratio and put rhubarb in the driver's seat. More

Preserved: Carrot Orange Marmalade with Cinnamon and Golden Raisins

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Even though they are readily available year round, for some reason I think of carrots as a spring vegetable. Maybe it's that their lively orange hue makes me think of regrowth and rejuvenation, or maybe it's just because they remind me of the Easter bunny. For whatever reason, every year when the warm weather finally hits, I find myself craving carrot cake. More

Preserved: Classic Mint Jelly

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If you're planning to serve grilled or roasted lamb for Easter dinner, skip the neon green, store-bought mint jelly and whip up this simple homemade version. Mildly sweet and pleasingly tart, it bursts with fresh mint flavor. More

Preserved: Strawberry Kiwi Jam

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I've always loved kiwi fruit, if for no other reason than that they taste intensely tropical and they are in season in the dead of winter. Their fuzzy skin, succulent flesh, and parrot-green hue are always a welcome alternative to the usual roster of apples, oranges, and bananas. Because they are so juicy, kiwis also make great jam—especially when paired with complimentary flavors. More

Preserved: Mango Lime Jam

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It wasn't until I met my husband that I experienced the pleasure of eating a fleshy, ripe mango cut straight from the core, juice dribbling down my chin. This recipe condenses all those delicious mango flavors into a bright, not-too-sweet jam. More

Preserved: Pineapple-Raspberry Jam

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I'm about to leave for vacation in south Florida and I've got summery, tropical fruits on the brain. Pineapple might not be the first flavor that comes to mind when you think of jam, but it is unexpectedly juicy and delicious. A handful of fresh raspberries add a touch of berry sweetness and a lovely pink hue. More

Bumbleberry Syrup

@ineedtacos: Process the jars for 10 minutes.

Preserved: Perfect Strawberry Jam

As long as you have a good seal and are very gentle, you should be fine. Here are precise instructions from Pomona's: http://www.pomonapectin.com/faqs.html#TroubleshootingQuestions

Preserved: Blueberry Rhubarb Jam with Maple Syrup

@Teramo: I'm from New England, so I'm a bit of a maple syrup snob too. For this recipe I used what I had on hand, which was pure grade A maple syrup that I got at the Cold Hollow Cider Mill in Vermont. They don't make it themselves, but they do get it from local farmers/sugar makers. http://www.coldhollow.com/ Thanks for reading and happy jamming!

Grapefruit Marmalade

Happy Baker: I'm pretty lazy about the pith! If there was a particularly thick piece I trimmed it down, but mostly I just left it and my marmalade wasn't overly bitter. You could also use just the zest and it would be delicious.

Sobriquet: The butter helps to reduce foam.

Saragl: I should think this would freeze well, but I've never tried it with this recipe.

Northampton, MA: Wood-Fired Pizza at The Hungry Ghost Bread

I just went to The Hungry Ghost last weekend. I got a seedless rye boule-type loaf and a chocolate-pecan cookie, both of which were amazing. I wanted to try more, but they had already sold out of a lot of stuff--and it was only noon! This place is a must when you're in Northampton.

Serious Eats Neighborhood Guides: Carey's Park Slope and Prospect Heights

Gen Sushi is terrific, and Chavella's for Mexican!

Preserved: Raspberry Rhubarb Jell-O Jam

@ecca31: I didn't peel my rhubarb, but if yours seems especially tough, then by all means peel it!

@feedmillgirl: I, too, wondered about canning this jam. The general consensus seems to be that because Jell-O contains trace amounts of animal proteins, it's not shelf stable. That said, some people do can Jell-O jams and have no problem with it. If you're going to eat it with in a couple of weeks I *think* it would be OK, but to be absolutely sure I would keep it in your fridge or freezer.

Edible DIY: Candied Jalapeños

@Foodie With Family: Whew! I'm glad this is all worked out. I honestly didn't realize that all the incantations of the recipe I was seeing were attributable to one person--you--which was why I didn't link to anything. Now that I know about Foodie with Family I'll definitely be a reader. Your ham and cheddar pretzels look yummy!

Edible DIY: Candied Jalapeños

@Foodie with Family: Lucy here. I'm so sorry you feel that I've in some way copied your recipe. In fact, I've never been to your blog.

As I mentioned in my post, I looked at several recipes before developing this one, which has different flavorings and ingredient quantities based on my own tastes. Did you know that yours is exactly the same as Ree Drummond's, over at Pioneer Woman: http://thepioneerwoman.com/tasty-kitchen/recipes/canning/candied-jalapenos-cowboy-candy/?

Again, I'm sorry you feel this way, and I do hope you continue to read Serious Eats!

Spicy Peanut Caramel Corn

@einahpets: a candy thermometer is nice, but you can still make this if you don't have one. Bring the mixture to a full boil over medium heat. Reduce the heat to medium low and boil for two or three minutes. (The caramel will look a little bit darker.) That should do the trick!

Preserved: Carrot Cake Jam

@nkfair and @Trash Salad: 6 1/2 cups of sugar is a lot, but the resulting conserve isn't overly sweet. Though I haven't tried it, you could probably reduce the sugar to 4 1/2 cups, omit the pectin, and boil until thick and gelled. Apples have a lot of natural pectin, so it should still set up well.

Edible DIY: Chocolate-Covered Pretzel Toffee

@Chelly: Thanks for pointing out my typo! It should be baking soda. I'll fix.

Mixed Review: McCormick Pesto Sauce Mix

@cickert: Thanks for the suggestion! Look out for a poutine-themed gravy Mixed Review in the near future!

The Inaugural Serious Eats Cookie Swap

The Korova Cookies were my fave. Loved the touch of fleur de sel! I'd be all over a brownie swap.

The Nasty Bits: Duck Tongue

It may not be duck, but the smoked beef tongue canapé at Hungry Mother in Cambridge, MA is one of the best things I've eaten all year. Don't be intimidated--it's a must order if you go.

Mixed Review: Brownies Made from Fat Witch Bakery's Snow Witch Mix

Hi emgroff! Good question. I baked the mix in an 8x8-inch square pan, and got 16 reasonably sized Snow Witches. Thanks for commenting!