Stephanie Loo
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Articles by Stephanie Loo
How Medicaid Accountable Care Organizations Advance Maternal Health Care Quality: Drivers of Change and Challenges From the Perspective of ACO Leaders, Clinicians, and Care Coordinators
Getting your Trinity Audio player ready... Policy Points: Medicaid Accountable Care Organization contracts that include maternal health metrics can act as an important lever to prioritize and improve maternal health care quality and equity within health care systems. Medicaid Accountable Care Organizations should implement specialized maternal health programs to support metric achievement and provide dedicated resources to meaningfully affect maternal health care quality and equity.
How Medicaid Accountable Care Organizations Advance Maternal Health Care Quality: Drivers of Change and Challenges From the Perspective of ACO Leaders, Clinicians, and Care Coordinators
In the United States, the quality and equity of maternal health care have garnered increased attention from the public, researchers, and health care organizations, as rates of maternal morbidity and mortality continue to rise and substantial racial inequities persist.1-3 In 2021, Black individuals had 2.6 times the maternal mortality rate of White individuals (69.9 vs. 26.6 deaths per 100,000 live births).2 Disparities are also stark among those with Medicaid vs. private insurance.
The Resy Guide to the Best Bakeries in New York — Resy | Right This Way
New York’s famous eating and drinking landscape also includes truly exceptional bakeries spread throughout the city, and we’ve gathered some of the very best here for you. Some are affiliated with or are a part of restaurants are on Resy, some (like Lysée) are spots where you can make a Resy to dine in, and others were just too good not to include (we’re looking at you, Librae).
41 Impeccable Egg Recipes for Any Time of Day Original
Some may say there’s little use for an entire collection of egg recipes. You already know how to scramble eggs, how to fry them—maybe even how to poach eggs. But the incredible, edible, and extremely versatile egg can be transformed into all kinds of dishes, sweet or savory. Have you perfected flan? Do you know how to construct the ideal make-ahead breakfast sandwich? We all have a few things to learn.
41 Impeccable Egg Recipes for Any Time of Day
allrecipes I Tried Reese Witherspoon’s Soup Recipe, and I’ll Be Making It on Repeat All Winter Long Grab your slow cooker. allrecipes My Mom’s Secret Ingredient for Perfect Gravy Every Time It works wonderfully for sauces, too. The Kitchn CA I Tried Jennifer Garner's Favorite Egg Bites Perfect for meal prep! The Kitchn CA The “Parm Treatment” Is the Most Delicious Way I Cook Broccoli This broccoli has everything.
31 Ground Chicken Recipes for Simple, Flavorful Meals
These easy ground chicken recipes will quickly transform the pound of meat in your fridge into something flavorful and satisfying. Ground chicken can make herby meatballs, juicy dumplings, crispy lumpia, and hearty (healthy-ish) double-stacked burgers. The lean ground meat is also a perfect canvas for fragrant spice—perhaps from an unexpected source.
The 1-Ingredient Upgrade for Better Chocolate Chip Cookies (Works Every Time) Original
My freezer is always stocked with chocolate chip cookie dough—they're the ultimate anytime treat. There are thousands if not millions of chocolate chip cookie recipes out there. So it's highly likely you already met your perfect match, whether you like them soft, chewy, crispy, or somewhere in between.
29 Recipes With Meringue That Are Airy, Sweet Perfection Original
In its simplest form, meringue is a combination of egg whites and sugar, whipped to an airy fluff. The following meringue recipes take things a step further. While the base recipe’s ingredient list is short, learning how to make properly whipped meringue takes time and patience. And once perfected, oh, the places you’ll go. From the shatteringly crisp lands of striped and dipped meringue cookies to the undulating swoops of meringue buttercream to the airy plateaus of meringue-lifted lemon chiffon.
Berry Buckle Is the Easy Retro Dessert I Make All Summer Long
Lifestyle 3 hours ago Why I’ll Never Store Plastic Wrap in My Kitchen Drawer Again The Kitchn - Kiersten Hickman • 3h Social media can be overwhelming at times, but it can also be a great place to learn clever little tricks — especially in the kitchen.
Berry Buckle Is the Easy Retro Dessert I Make All Summer Long
Every summer, I look forward to the arrival of fresh berries at the farmers market. When the markets and stores are overflowing with berries, it's the perfect time to highlight the sweetness of the summer fruit in simple baking recipes. This berry buckle is tender and buttery and ideal for breakfast, dessert, or just for snacking on throughout the day. The best part of this simple cake is it's loaded with berries in every bite.
Everything You Need to Know About Storing Chocolate for Baking and Beyond
The restaurant where I work has a dedicated chocolate room—a tiny space in the basement that’s kept around 60 degrees, with wall shelves stacked with dozens of kilos of chocolate kept in plastic tubs. I’ve spent countless hours there, tempering chocolate, filling baton molds, molding bonbons, and making various chocolate decorations for the desserts we serve each night.
Everything You Need to Know About Storing Chocolate for Baking and Beyond
Photo by Elizabeth Coetzee, Food styling by Tiffany Schleigh The restaurant where I work has a dedicated chocolate room—a tiny space in the basement that’s kept around 60 degrees, with wall shelves stacked with dozens of kilos of chocolate kept in plastic tubs. I’ve spent countless hours there, tempering chocolate, filling baton molds, molding bonbons, and making various chocolate decorations for the desserts we serve each night.
Everything You Need to Know About Storing Chocolate for Baking and Beyond
Photo by Elizabeth Coetzee, Food styling by Tiffany Schleigh The restaurant where I work has a dedicated chocolate room—a tiny space in the basement that’s kept around 60 degrees, with wall shelves stacked with dozens of kilos of chocolate kept in plastic tubs. I’ve spent countless hours there, tempering chocolate, filling baton molds, molding bonbons, and making various chocolate decorations for the desserts we serve each night.
Everything You Need to Know About Storing Chocolate for Baking and Beyond
The restaurant where I work has a dedicated chocolate room—a tiny space in the basement that’s kept around 60 degrees, with wall shelves stacked with dozens of kilos of chocolate kept in plastic tubs. I’ve spent countless hours there, tempering chocolate, filling baton molds, molding bonbons, and making various chocolate decorations for the desserts we serve each night.
1-Ingredient Upgrade for Better Chocolate Chip Cookies (Works Every Time)
My freezer is always stocked with chocolate chip cookie dough—they're the ultimate anytime treat. There are thousands if not millions of chocolate chip cookie recipes out there. So it's highly likely you already met your perfect match, whether you like them soft, chewy, crispy, or somewhere in between.
These One-Bowl Double Chocolate Muffins Are Dessert for Breakfast
2 large eggs 2/3 cup sour cream 1/2 cup vegetable or canola oil 1/2 cup milk 1/2 cup (100g) granulated sugar 1/2 cup (100g) packed light brown sugar 2 teaspoons vanilla extract 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 1/2 teaspoon espresso powder 3/4 cup (60g) cocoa powder (Dutch process or black cocoa preferred) 1 1/2 cups (195g) all-purpose flour 1 3/4 cups semisweet chocolate chips Line a 12-cup standard muffin pan with paper liners.
These Are the Easiest Biscuits You’ll Ever Make
food news 4 hours ago 12 Best Ways To Use Canned Potatoes Tasting Table - Mary Fawzy • 4h Canned foods had a revival during the pandemic due to the fact that they have such a long shelf life and could limit trips to the grocery store. … Golden Retriever 4 hours ago Golden Retriever Who Is Enamored With iPad Game Is Too Cute To Pass Up paradepets.com - Emily Morgan • 4h Just when you think you’ve seen it all, along comes a Golden Retriever that redefines the term 'tech-savvy'.
Fill Your Pie With Raisins and Sour Cream
I first heard of sour cream and raisin pie in the backseat of a car. I was in Los Angeles for my sister's wedding and found myself in a Lyft Shared from LAX with a lady named Jane. Jane and I got to talking about pie, as you do when you have time to pass, and she told me that sour cream raisin was her favorite. I was a little taken aback, expecting her to choose apple pie or Key lime, pecan or pumpkin. I couldn't quite wrap my head around the combination of raisins and sour cream in a pie.
Raspberry Jell-O Salad
Most references to classic American Jell-O salad will have you believing it's a dinosaur, once popular and now extinct. A monstrous mishmash of seemingly disjointed ingredients ranging from crushed pineapple to mini marshmallows to chopped pecans to canned mandarin oranges to cottage cheese, all spackled in Cool Whip. But Jell-O salad is alive and well-thriving even. And yes, it can be delicious. Fans are still out here, sharing grandma's vintage "fluff salad" recipe at potlucks and get-togethers.
Hot Buttered Rum Pie
Picture a slice of tangy, creamy buttermilk pie, sitting pretty next to a mug of hot buttered rum. Now picture those two favorites joining forces and morphing into a whole new dessert. It's festive to a fault: The custard is spiced with cinnamon, nutmeg, and allspice and is cheerfully tipsy with dark rum. You can serve it warm or at room temperature, but it's particularly good when cold. 1⅔ cups (208 g) all-purpose flour 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt 2 oz.
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Take a break from the candy with these savory and spooky Halloween deviled eggs. The “trick” with these is that they all use the same filling recipe, so you can save your energy for decorating. Bonus: Decorating the eggs makes for a fun activity for the kids!
This 3-Ingredient British Dessert Requires Zero Baking Skills
Thanks to a genius technique, this lemony treat is as simple as it gets. Stir and wait—that's it. Simply Recipes / Getty Images In the summertime, the last thing I want to do is turn on my oven in the sweltering heat. That’s where this lemony posset comes in—it’s a no-bake custard that sets without cornstarch, eggs, or baking and magically comes together with just three ingredients: heavy cream, sugar, and lemons.
This 3-Ingredient British Dessert Requires Zero Baking Skills
The 'Barbie' cast got in shape by intermittent fasting and quitting ultra-processed foods, their trainer said The cast of "Barbie" didn't cut any food groups out of their diet to get in shape for the movie, but they did avoid ultra-processed foods and do …
This 3-Ingredient British Dessert Requires Zero Baking Skills
In the summertime, the last thing I want to do is turn on my oven in the sweltering heat. That’s where this lemony posset comes in—it’s a no-bake custard that sets without cornstarch, eggs, or baking and magically comes together with just three ingredients: heavy cream, sugar, and lemons. It’s almost too simple to prepare—stirred on the stovetop for just a few minutes, yet the end result is an elegant, creamy, softly set pudding that's bright and delicious. What Is a Posset?
How to Devein Shrimp Without Any Fancy Tools
There's a lot to love about the convenience of cooking with shrimp. This oceanic protein is available year-round, nationwide. Its incredibly speedy cook time means you can rely on shrimp to get dinner on the table, stat. That includes an array of dishes like simple scampi, sautéed corn and prawns, lemony shrimp risotto, or spiced shrimp and rice. Oh, and did I mention that all of these dishes come together in about an hour or less?
The Resy Guide to the Best Bakeries in New York — Resy | Right This Way
There are a countless number of truly exceptional bakeries throughout New York City, and we’ve gathered some of the very best here — some of which are affiliated with or are a part of restaurants that are on Resy, some of which (like Lysée) where you can make a Resy to dine in, and some of which were just too good not to include (we’re looking at you, Librae).
How to Make Bingsu, the Creamy, Fruity Shaved Ice of Your Dreams Original
The easiest way I've found to achieve the texture of the shaved snow is to freeze the milk mixture first and then blitz it in a blender. A food processor fitted with the grater attachment will also work. Here's how you do it: Combine milk (any dairy milk or milk alternative will do, although whole milk is preferable) and sweetened condensed milk in an 8:1 ratio for the right texture and level of sweetness.
These Peach Pie Bars Are Peachy Keen and Super Easy
16 hours ago Progestin, the active ingredient in the first over-the-counter daily contraceptive pill, can be used to treat PCOS, endometriosis, migraines, and more. The FDA announced yesterday that it had for the first time approved a daily birth-control pill for over-the-counter sales. That’s a big change; once …
How to Blind Bake Pie Crust, Because Nobody Wants a Soggy Bottom
It's almost impossible to miss the fact that the cost of everything has been steadily increasing. For one TikToker, $100 is now only enough to cover a couple of days worth of basic groceries. In a viral video that has been viewed over 84,000 times, user Carenstino (@carenstino) vented his frustrations about the unaffordability of basic goods. "This is getting out of hand," he began his video.
How to Blind Bake Pie Crust, Because Nobody Wants a Soggy Bottom Original
To a person who has rolled, and crimped, and filled, and baked, before slicing into a finished pie, there is nothing worse than an under-baked, soggy bottom. A blind-baked pie crust can help you avoid such situations. Whether making your own homemade pie crust or using one from the store, blind baking a crust-i.e. pre-baking a pie shell before the filling is added-keeps it crisp and golden in the presence of a wet custard or fruity compote.
Are You Using The Right Kind of Apples in Your Pie? Original
Choosing the best apples for baking-specifically, the best apples for apple pie-can be a challenge. In addition to the standard specimens you'll find at the supermarket (we're talking Granny Smiths, Golden Delicious, and Galas), there are hundreds of heirloom apple varieties sold at farmers markets and orchards. Some are ideal for eating out of hand, others shine when baked, and still others are best pressed into cider.
The Strawberriest Pavlova
4 hours (plus 2 hours for cooling) Meringue desserts like pavlova can seem daunting, but meringue isn't as fickle as you may believe. Some tips: Use a bone-dry bowl and whisk when whipping, and make sure you beat until stiff peaks form. Keeping the oven door closed while baking to maintain a consistent temperature is also key.
The Resy Guide to Treating Yourself in New York — on a Budget — Resy | Right This Way
Imagine this: You’re looking for a dinner on your day off to feel special, but without the hefty price tag that often comes with a big, fancy blowout meal. Seems impossible? Especially in New York? Well, it’s not. There’s a way to experience the magic of fine dining but at a fraction of the usual cost.
These Blueberry Hand Pies are Summery and Shareable
Hand pies are portable and fun to serve at small parties, bake sales, potlucks, picnics, barbecues—pretty much anytime, anywhere. These blueberry hand pies have a flaky, buttery crust and are bursting with berry flavor. Their rectangular shape and bright and cheery glaze are reminiscent of a Pop-Tart—only much, much better. Easier to make than a traditional blueberry pie, these hand pies come together and bake quicker, too.
This 1-Ingredient Chocolate Mousse Is a Miracle of Science Original
To make this emulsion light and fluffy, This applies the same principles as whipping cold cream. His recipe requires whisking the melted chocolate and water over an ice bath to create air bubbles, all the while trapping them within the fat particles in the cocoa butter that solidify as the temperature drops. This causes the mixture to lighten in color while becoming airy and mousse-like without any eggs or cream.
This Dreamy Strawberry and Cream Semifreddo Is the Dessert of the Summer
You probably have all the ingredients in your refrigerator needed to whip up semifreddo, one of the most texturally delightful but underrated frozen treats. Easier to make than ice cream, semifreddo doesn’t require any special equipment and has the same satisfying richness combined with the lightness of a mousse. Frozen desserts always seem to impress, and any semifreddo you make will be the highlight of a summer gathering.
Freakishly Delicious Olives, Warmed by the Fire
Burbled gently with rosemary, chili flakes, and a squeeze of orange juice, these heat-and-serve olives become something else entirely. The warmth and gentle smoke of a campfire transforms them into the stone fruit they are-juicy, savory, deliriously fresh, superb with icy drinks after a long day outdoors. Any leftover oil is solid gold for frying fish or meats, or dressing vegetables. This recipe was excerpted from 'Cook It Wild' by Chris Nuttall-Smith. Buy the full book on .
Summer Corn With Ginger-Chile Prawns
There's a reason shrimp and grits, shrimp tacos, and seafood boils are so popular; shrimp (or prawns) and sweet summer corn go together in pretty much every form. Here a little smoky char and lots of lime turn the two ingredients into a zingy one-pan main dish. You can add more or less chile to your taste. This recipe was designed with lowered sodium in mind; the prawns are rinsed to remove excess, and added salt is limited. If your dietary needs allow, season to taste at the table.
Cheesy Tomato Hot-Honey Toasts
I am a sucker for fire-grilled sourdough, smoky and golden and just slightly charry in places, brushed with a glimmer of olive oil. Set it out with high-season tomatoes, a bit of Scotch bonnet honey and chopped burrata-the chopping makes the cheese even more voluptuously creamy. It's a simple platter that you can serve while camping, but it's wonderfully effective. Everyone's drunk on goodness for the rest of the day. This recipe was excerpted from 'Cook It Wild' by Chris Nuttall-Smith.
Sesame Chocolate Rye Breakfast Cookies
These cookies are inspired by the rye-cranberry chocolate chunk cookies in Dorie Greenspan's excellent book Baking with Dorie. Her cookie recipe is from Moko Hirayama, who serves them in her popular Paris restaurant, Mokonuts. I am obsessed with this cookie (it is perfect). It's known for its signature indentation on the top, which I've reproduced here, as well as its great flavor. But I couldn't resist putting my own spin on it in the form of a breakfast cookie.
Lemon Meringue Bread
Back in the early days of the Blue Heron Coffeehouse, there was a brief window of time in which Larry made an incredible lemon bread: a moist loaf with a sweet-tart glaze that complemented my iced coffee perfectly. But in the hustle and bustle of running a small business, somehow the recipe was lost in the kitchen and the bread was phased out. Since I was still thinking about this bread twenty years later, I decided it was time to try and recreate it.
Pan-Banging Ginger Molasses Cookies
I had to sneak in this pan-banging ginger molasses cookie recipe from my website into my book, 100 Cookies. The warm spices highlighted in this crinkled cookie are always welcome in the cool winter months, but I do find myself often making it in the heat of the summer. This cookie gets a lot of ripples, and has a nice crunch due to the sprinkle of sugar. This recipe was excerpted from '100 Cookies' by Sarah Kieffer. Buy the full book on .
French Silk Pie Bars
If my grandma were alive today, I would make her these French Silk Pie Bars for her birthday, no questions asked. She was a chocolate fiend and always looked for an excuse to eat some. I spent many mornings bringing her iced mochas and chocolate-covered doughnuts when she was no longer able to get out and about herself; we would sit on lawn chairs in her front yard when the weather was nice, chatting and enjoying our sugar high.
Raspberry Rye Cookies
Adding a little rye flour to these cookies lends a deep malty note, and freeze-dried raspberries contribute a rich underlying raspberry flavor that complements the berries gently mashed into the batter. This recipe was excerpted from '100 Cookies' by Sarah Kieffer. Buy the full book on . Get more of our best cookie recipes → All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.
Everything Breakfast Pretzels
2½ cups (355 g) plus 2 Tbsp. bread flour, plus more for dusting 1 large egg, at room temperature 4 Tbsp. (57 g) unsalted butter, cut into 4 pieces, at room temperature All-purpose flour for dusting 1 recipe Milk Bread Dough Everything bagel seasoning, for sprinkling Kosher salt, for sprinkling Make the Milk Bread Dough Step 1 For the tangzhong: In a small saucepan, combine the water and 2 tablespoons of flour.
Lemon Oat Bars
We made a version of these lemon oat bars at a café I worked at in South Minneapolis, and they always sold out quickly. Over the years, I tinkered with the recipe by adding more sweetened condensed milk, a little salt, and some crème fraîche. They are great make-ahead bars, perfect for holidays, events, or just afternoon snacking. This recipe was excerpted from '100 Cookies' by Sarah Kieffer. Buy the full book on .
Marshmallow-Stuffed Hot Chocolate Cake
Hot chocolate is a beautiful part of our Minnesota winter routine. Blustery autumn day? Hot chocolate by the fire. Eight inches of snow and we can't go to school? Hot chocolate by the fire. Spent three hours shoveling our driveway and sidewalk? Hot chocolate by the fire. My version of this beloved beverage is a hot chocolate cake tunneled with marshmallow filling, then topped with chocolate ganache and toasted marshmallows.
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By Stephanie Loo/TNS When you picture a scone, you probably think of a sweet wedge studded with chocolate chips or fruit. But have you ever had a savory scone? Speckled with sliced scallions, this tender cream cheese scone has a sharp, somewhat peppery allium bite that's perfect at tea time. You can even split one, stuff it with eggs, and call it breakfast.
entree-scones-20230508
When you picture a scone, you probably think of a sweet wedge studded with chocolate chips or fruit. But have you ever had a savory scone? Speckled with sliced scallions, this tender cream cheese scone has a sharp, somewhat peppery allium bite that’s perfect at tea time. You can even split one, stuff it with eggs, and call it breakfast.
Tiramisu Bundt Cake
The first time I ever made a Bundt cake, I was working the Saturday evening shift at the Blue Heron and the coffeehouse was unusually quiet. Knowing Sunday mornings were quite busy, I decided to open up the kitchen I had just finished cleaning and do some baking. Two hours later and my beautiful Bundt cake was out of the oven, but one sad flip later I had only half a perfect Bundt cake, with one side still stuck.
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