Rich & Sweet
by Bia Rich
Desserts Salads Drinks About

Recipes, stories & kitchen wisdom from Bia Rich

Large roasted meat joint with charred crust and pink interior resting on a rack, warm kitchen background
Close-up plate with sliced meat, roasted potatoes, caramelized onions and gravy, warm brown tones
Bowl of sautéed kale with corn kernels and caramelized onions, dark green and yellow tones

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From the Kitchen

Warm, inviting food blog logo with rich amber and cream tones, elegant serif lettering

Meet Bia Rich
Cook, gardener, storyteller

Bia Rich spent 20 years in the NYC restaurant business before moving to the countryside of North Carolina. Now she cooks, gardens, and shares the recipes she loves — drawing on restaurant experience, family canning traditions, and a belief that too much of a good thing can be wonderful.

Hearty bowl of vegetable soup with rustic bread, deep green and earthy brown tones Soups & Breads
Plate with sliced meat, roasted potatoes, and caramelized onions with gravy Entrees
Bowl of sautéed kale with corn and caramelized onions Sides & Sauces

Blog

  1. Bia’s Tips for Reviving Stale Bread into Croutons or BreadcrumbsStale bread is rarely rubbish. Once its crumb has lost moisture, it becomes remarkably useful: it can turn into crisp salad croutons, a golden gratin topping,…
  2. Pomegranate and kale salad with pecans and maple DijonA bowl of sturdy greens, jewel-like pomegranate arils and toasted pecans brings colour and contrast to the table. This salad balances earthy kale with sharp…
  3. How to Make Cold Brew Coffee Concentrate at HomeCold brew concentrate is one of the easiest ways to prepare café-style coffee in an Australian kitchen. Coarse-ground beans steep slowly in cool water,…
  4. Lemon blueberry pound cake with a lemony glazeA good lemon blueberry pound cake should feel generous without becoming heavy: a fine, buttery crumb, bright citrus fragrance, and pockets of blueberries that…
  5. The Fine Art Of Julienne And Brunoise With A Paring KnifeA paring knife is a small, nimble tool with enough precision to transform an ordinary carrot, shallot or radish into elegant, evenly cut pieces. It is…
  6. Roasted Cauliflower and Cheddar Soup with Crispy BaconRoasting cauliflower before it meets the stock gives this soup a deeper, sweeter flavour than simmering the florets from raw. The edges turn nutty and golden,…
  7. How to Make a Basic Vinaigrette That Emulsifies Every TimeA good vinaigrette has quietly held together more Australian summer lunches than any other sauce in the pantry. Whether it is tossed through roasted zucchini…
  8. A Flaky Pork and Apple Sausage Roll with Sage and MustardThere is something deeply satisfying about biting through layers of golden pastry into a warm, herby filling. In Australia, the humble sausage roll has earned…
  9. Bia's Guide to Selecting and Storing Olive OilOlive oil is the first ingredient I reach for when I cook and the last one I want to waste. Over twenty years of restaurant work in New York, then years of…
  10. Velvety Dark Chocolate Espresso Mousse for Australian TablesBia Rich here, and I've spent enough time in restaurant kitchens across New York and now in the North Carolina countryside to know that a great chocolate…