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 make a perfectly fluffy quiche with a gluten-free crustA well-made quiche should have a tender, delicately crisp crust and a filling that trembles when the pan moves. The custard must be fully set around the edges…
  2. From pantry to plate: a speedy chickpea and spinach curryA good curry does not require a long shopping list or an afternoon spent simmering. With canned chickpeas, coconut milk, hardy aromatics, and a few spices, you…
  3. Three-Ingredient No-Churn Vanilla Bean Ice CreamFew desserts reward such little effort as homemade ice cream. With a can of sweetened condensed milk, cold heavy cream, and one fragrant vanilla bean, you can…
  4. The best way to temper eggs for creamy custards and curdsEggs are the quiet architects of many beloved desserts. Their proteins thicken cream, milk, juice, and sugar into silky custards, lemon curd, pastry cream,…
  5. Building Deep Flavor in a Smoky Coffee-Spiked ChiliA memorable pot of chili is built in layers. Dried chiles bring fruit, earth, and gentle heat; browned meat contributes savory depth; toasted spices create…
  6. Bia’s one-tray sheet pan salmon with asparagus and lemonSome dinners earn their place in the weekly rotation because they are quick. Others stay because they taste as if you gave them far more attention than you…
  7. How to Get Deeply Golden, Crisp Roast Chicken SkinA roast chicken with bronzed, crackling skin begins long before it enters the oven. The surface needs to be dry, the seasoning needs time to work, and the heat…
  8. Classic French Apple Tart With Buttery Puff PastryA classic French apple tart turns a short list of ingredients into something elegant: crisp pastry, tender fruit, butter, sugar, and the warm perfume of apples…
  9. Farmers’ market squash worth bringing homeA walk through a farmers’ market in late summer or autumn can reveal a much wider world of squash than the familiar zucchini and butternut. You may find deeply…
  10. Why Roasted Meat Needs Time to Rest Before You Slice ItA roast can look ready the moment it leaves the oven: deeply browned, fragrant, and sizzling at the edges. The temptation to carve immediately is…