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. A rich chocolate ganache tart with a tender shortbread crustA chocolate ganache tart should feel luxurious without becoming difficult. Its appeal comes from contrast: a crisp, buttery shortbread shell holds a smooth…
  2. How to Prepare a Whole Fish with Lemon and Herbs for the OvenA whole roasted fish is one of the simplest ways to bring restaurant-quality flavor to the home kitchen. The fish cooks gently around its bones, while lemon,…
  3. A Light and Bright Orange and Beet Salad with Walnuts and Goat CheeseThere is a particular pleasure in a salad that looks as lively as it tastes. Ruby beets, sunny orange segments, creamy goat cheese, and toasted walnuts create…
  4. The Technique Behind a Perfectly Crackling Roast Pork BellyA slab of roast pork belly can look humble before it goes into the oven, yet the finished dish has the drama of a restaurant centerpiece: blistered, brittle…
  5. Creamy Pasta With Roasted Cherry Tomatoes and BurrataSome dishes earn a permanent place in a home cook’s repertoire because they deliver restaurant-level pleasure without demanding restaurant-level effort. This…
  6. Bia’s Tips for Growing Your Own Salad Greens in a Small GardenA small garden can produce an impressive amount of salad, especially when you grow leaves instead of waiting for large, space-hungry vegetables. Lettuce,…
  7. A sweet and spicy glazed ham with pineapple and brown sugarA holiday ham should bring more to the table than a beautiful shine. The best version balances salty, savory pork with a glaze that is bright from pineapple,…
  8. How to Make a Classic Vinaigrette That Never SeparatesA good vinaigrette should bring a salad into focus, balancing acidity, richness, salt, and the fresh character of the ingredients. It should cling lightly to…
  9. A deeply flavorful French onion soup with Gruyère croutonsFrench onion soup is built from a short list of humble ingredients, yet it rewards attention at every stage. Onions must be cooked until deeply bronzed, stock…
  10. Why resting your steak makes every bite betterA beautifully browned steak can lose much of its appeal when it is sliced too soon. The pan may have created a deeply caramelized crust and a rosy center, yet…