Maddy Sweitzer-Lammé - Philadelphia Magazine

Maddy Sweitzer-Lammé

Digital Contributor


What I Miss Most About Restaurants Is Trying New Things

It was time for me to get out of my comfort food rut. Maybe you should, too.


Camille Cogswell Named One of Food & Wine’s Best New Chefs

The list recognizes Cogswell’s work as chef and co-owner at K’Far, the modern Israeli all-day cafe from the CookNSolo team.


Barbuzzo’s Salted Caramel Budino, Now in Dalgona Coffee Form

The cult-favorite dessert is back again in a brand new form of chocolate-y, caramel-y, salty dessert, just in time for shelter-in-place cabin fever.


Via Locusta Bakes the Best Focaccia in Philly. Here’s How to Make It at Home.

You can’t eat in the restaurant, but you can bring the comfort of their fresh, warm bread into your home.


Mother’s Day Takeout Options, Because Loving Your Mom Isn’t Cancelled

From a chunk of nice cheese to a full-out steak dinner, there’s no limit to ways you can celebrate your mom this weekend.


Order In: Greg Vernick Is Rethinking His Restaurant For Takeout

Roasted chicken, handmade soups, and more of the restaurant’s classic dishes are now available for curbside pickup.


And Philly’s 2020 James Beard Award Finalists Are …

Some of the city’s most beloved chefs and restaurants are nominated for this year’s awards.


How to Make High Street’s “World’s Greatest Grilled Cheese” at Home

Even if you don’t have the exact ingredients, we’ve got the techniques to improve your at-home sandwich making.


How a Philly Chef Is Using Tamales to Support Immigrant Workers During Coronavirus

In collaboration with Lost Bread Co., Ana Caballero has cooked up a plan to help restaurant workers who are not eligible for government support.


Philly Restaurants Offering DIY Meal Kits That’ll Ease You Into This Whole Home Cooking Thing

Frozen soup dumplings, pasta kits, and pupusas are among the offerings of DIY restaurant meals available for pick-up or delivery.


Order In: How Cadence Restaurant Is Making Takeout Feel Like a Celebration

Jon Nodler is reimagining what takeout looks like, with weekend specials featuring the best of Cadence’s menu.


“I Don’t Know If I’ll Ever Reopen My Restaurants”

Tyler Akin, Michael Schulson, and Nicole Marquis on the fight for federal representation, and what’s at risk without it.


This Fiore Fine Foods Soup Recipe Is a Delicious Way to Use Up Stale Bread

Pappa al pomodoro brings the flavors of Tuscany using a can of tomatoes and leftover bread.


So You (Like Everyone Else on the Internet) Want to Make a Sourdough Starter. Now What?

Chris DiPiazza of Mighty Bread Co. breaks down the care and feeding of your starter.

restaurant industry mental health

The Restaurant Industry Already Had a Mental Health Crisis. Coronavirus Is Making it Worse.

Following an employee’s overdose in March, High Street Hospitality is working to provide much-needed support to the city’s restaurant workers.