Coyle's At Home
Rachael CoyleMonthly notes and observations on home cooking, baking, and edible gardening – with seasonal recipes to nourish your palate. From Rachael Coyle, owner of Coyle’s Bakeshop, a bakery & café in Seattle, WA.
| Platform |  | Pricing | Freemium | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 15 | Subscribers | Read | rachaelcoyle.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Hello again! And a Substack update.
Hello Wonderful Subscribers,
Jackass (& Gender Inequality) Forever
Jackass Forever (2022) is a lot of things–A nostalgia trip for early aughts skaters, a documentary about old friends, a tutorial of things not to do at home, and even a stellar modern day example of the freedom men still have in our society...
The Joys of Homemade Ricotta
Making ricotta at home might seem unnecessary; however, the quality and texture of what you can produce on your stovetop far surpasses what’s usually available in grocery stores. It’s also cheaper.
Recipe: Green Bean & Cherry Tomato Salad with Pistachio Oil and Ricotta
A favorite Bakeshop salad comes out of retirement
Authors
The writers behind this newsletter.
Pastry Chef, Cooking Teacher & owner of Coyle's Bakeshop
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