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. Roasted beet and goat cheese salad with walnuts and balsamic reductionA roasted beet and goat cheese salad brings together earthy sweetness, creamy tang, crisp texture, and bright acidity in one generous bowl. Beets become…
  2. How to make a showpiece chocolate mirror glaze cakeA chocolate mirror glaze cake is designed to create a little theater at the table. Its surface should shine like polished satin, while the layers beneath offer…
  3. Bia’s method for a rich, dark rouxA dark roux is the quiet foundation of a memorable gumbo or étouffée. It brings toasted depth, a velvety texture, and a savory richness that cannot be created…
  4. Crafting the Ultimate Grilled Cheese: Bread, Cheese, and TechniqueA truly memorable grilled cheese sandwich is built from modest ingredients, yet every choice matters. The bread determines structure and texture, the cheese…
  5. Warm Spinach and Artichoke Dip with Three CheesesA bubbling dish of spinach and artichoke dip has a way of making any gathering feel generous. It arrives hot, fragrant with garlic and herbs, and ready to be…
  6. How to Select, Store, and Ripen Avocados for the Best GuacamoleGreat guacamole begins before the knife reaches the cutting board. The avocado’s variety, weight, firmness, and ripeness determine whether the finished dip…
  7. Slow cooker pulled pork with a tangy Carolina mustard sauceFew meals deliver as much comfort for as little hands-on work as tender pork shoulder cooked slowly until it falls apart. A well-seasoned roast becomes juicy,…
  8. Salt’s quiet power in sweet and savory bakingSalt is easy to overlook in a cake batter, biscuit dough, pie crust, or loaf of bread. It rarely announces itself as an ingredient, yet its absence can leave…
  9. A refreshing watermelon and feta salad with mint and limeFew dishes capture summer as easily as a bowl of chilled watermelon, salty feta, fresh mint, and bright lime. The fruit is juicy and sweet, the cheese brings a…
  10. How to Make a Fluffy, Buttery Challah for Shabbat or Sunday BrunchA golden challah should feel generous from the first slice: tender strands, a faintly sweet crumb, a glossy crust, and enough buttery richness to make eating…