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. Creamy Hummus Without Tahini The Silky Smooth Chickpea SpreadHummus has a way of bringing people together, whether dolloped onto a plate at a long Sunday lunch in Brisbane or scooped up with warm pita at a market stall…
  2. Dark Chocolate and Sea Salt Tart with Buttery ShortbreadThere is a particular hush when a tray of chocolate tarts comes out of the oven, that quiet lean-in of everyone waiting for the first cool slice. A dark…
  3. Bia's guide to pairing rosé with grilled vegetables and light pastasThere's a particular pleasure in opening a bottle of chilled pink wine while the barbecue is already smoking and the kitchen is full of good smells. In…
  4. Brown Butter and Sage Gnocchi with Toasted Pine NutsThere is something quietly magical about a bowl of tender gnocchi, glistening with butter that has been coaxed past gold into a deep amber, scattered with…
  5. A peach and burrata salad for the last days of summerBy the time late February rolls around in Sydney, the peaches at Carriageworks farmers' market carry that unmistakable perfume - sweet, floral, almost like…
  6. Bia's Method for Clarifying Butter for High-Heat CookingAfter two decades working the line in New York City kitchens and another stretch of years cooking over a woodstove in the North Carolina countryside, I have…
  7. Sun-ripened stone fruit and basil salad with honey-lime dressingThe arrival of November in Australia signals the beginning of one of the most generous seasons in the kitchen. Across the country, from the weekend stalls at…
  8. A Roasted Garlic and White Bean Dip That Beats HummusThere's a quiet revolution happening in Australian home kitchens, and it starts with a creamy bowl of caramelised garlic and buttery white beans. For decades,…
  9. A Smoky Black Bean Soup with Lime and Cilantro CremaThe first cool stretch across the Blue Mountains has a way of pulling people back into the kitchen, and a pot of something dark and smoky feels like the right…
  10. How to Make Fruit Leather for Homemade Snacks and Lunchbox TreatsFruit leather has been a quiet hero of the homemade snack world for generations, and in Australia it slots neatly into the rhythm of family life. Tucked into a…