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. How to grill corn on the cob with chili lime butterAustralians spend their long summer evenings gathered around the barbie, and few things feel more like home than sweet corn turning smoky over hot coals. From…
  2. A watermelon and feta salad with mint and lime vinaigretteWhen the heat of an Australian arvo settles over the backyard, the kind of warmth that makes the pavlova slide a little on the bench, the only sensible lunch…
  3. Building a Reliable Roux for Sauces and GraviesA well-made sauce can pull together a weeknight dinner or carry an entire Sunday roast, and the secret behind most of them sits in a humble whisk and a few…
  4. A Classic French Onion Soup with Gruyère CroutonsFrench onion soup is built from a short list of everyday ingredients, yet its flavour depends on patience, temperature and balance. Slowly cooked onions become…
  5. A Pear and Blue Cheese Tart with Honey and ThymeA pear and blue cheese tart brings together the kind of contrasts that make a dish memorable: mellow fruit against salty cheese, crisp pastry beside a soft,…
  6. How to Devein and Poach Shrimp for a Salad or CocktailPoached shrimp should be delicate, juicy and lightly seasoned, with enough sweetness to stand out against crisp lettuce, avocado, citrus or a bright dipping…
  7. Blackberry and Lavender Jam with Low Sugar for Bright Morning SpreadsThere is a particular kind of morning light in late Australian spring that makes jars of deep purple jam look almost luminous on a windowsill. The blackberries…
  8. Adjusting salt in soups and stews: Bia's quiet kitchen disciplineSalt is the ingredient I trust the least, and the one I return to the most. A pinch can sharpen the edges of a tomato broth, deepen the caramelised bottom of a…
  9. A Warming Roasted Carrot and Ginger Soup with Coconut MilkWhen the temperature drops across the country and the sun sets well before dinner, a big pot of something nourishing on the stove feels like the right answer.…
  10. Clarified Butter and Ghee for Searing, Roasting, and Everyday CookingThere's a particular sound a steak makes when it hits a pan of smoking butter, and it is the sound of waste. The milk solids brown instantly, the dairy fat…