Feasting at Home

Feasting at Home: Seasonal Whole Food Recipes

Feasting at Home is a food blog created in 2011 by Sylvia Fountaine, a professional chef and former owner of a restaurant and catering company. The site brings together recipes made with fresh, seasonal ingredients, with a plant-forward, whole-food approach, designed for everyday cooking as well as special occasions.

A Kitchen with Professional Roots

The author has more than 25 years of experience in the food industry. For ten years she ran an upscale vegetarian restaurant, Mizuna, and for another ten she devoted herself to wedding catering through Feast Catering Co. That background carries over into the blog: many of the recipes come from her former restaurant kitchen and are tested to guarantee a reliable result. The site presents itself as a space for restaurant-quality recipes, with detailed instructions and chef's tips.

Content and Main Categories

The recipe collection is organized by diet, type of dish, and themed collections. Featured categories include:

• Vegetarian and vegan recipes, which make up more than half of the catalog.
• Gluten-free, Mediterranean, low-carb, keto, and low-fat recipes.
• Easy weeknight dinners, with dishes ready in about 30 minutes or with minimal hands-on time.
• Soups, salads, appetizers, breakfast and brunch, vegetables and sides, and desserts.
• Sourdough bread, with its own learning section.

The recipe collection includes examples such as Tofu Shawarma Bowls, corn risotto, cornmeal-crusted halibut with summer succotash, crispy baked eggplant Parmesan, Thai basil chicken, Persian chicken, white chicken chili, homemade tomato soup, Brazilian fish moqueca, Greek shrimp saganaki, teriyaki salmon with bok choy, Mediterranean baked cod, ceviche, Korean beef bulgogi, pad Thai, Greek salad, tabbouleh, and fermentation recipes such as kimchi, sauerkraut, fermented pickles, and water kefir.

Seasonal Approach and Adaptability

The blog places emphasis on seasonal cooking and on making the most of the produce available at each time of year. The recipes are presented as adaptable both for those following a vegan or vegetarian diet and for those who eat fish or meat. The author notes that cooking from scratch with real food is the core of the project, and that the preparations aim to be simple, vibrant, and applicable to everyday cooking.

Sourdough Academy

The site includes a section dedicated to sourdough bread, conceived as a learning journey from making the starter to troubleshooting. It includes step-by-step guides and recipes such as sourdough bread, rosemary olive sourdough bread, and sourdough baguettes.

Community and Reach

Feasting at Home has a community of readers who leave comments, suggestions, and adaptations of the recipes. The site reports millions of monthly visitors and more than 130,000 email subscribers. Its content has been cited or featured in outlets such as Today Show, Good Morning America, Forbes, The Guardian, The New York Times, Elle, Elle France, Healthline, ABC News, CNBC, Saveur Magazine, Seattle Magazine, Eating Well, Food 52, among others.

About the Author

Sylvia Fountaine grew up in Los Angeles in a family of Finnish and Egyptian origin, an environment that brought her close to diverse cuisines and to the habit of cooking from scratch without wasting ingredients. She lives in the Pacific Northwest region of the United States. Her high school friend Tonia, a former chef and co-owner of Mizuna, collaborates with her again on the project.