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 Create a Bright and Tangy Vinaigrette from ScratchA good vinaigrette can change the character of an entire meal. Crisp greens become more inviting, roasted vegetables taste livelier, and a simple grain bowl…
  2. Braised Short Ribs with Red Wine and Rosemary for Sunday SupperSunday supper deserves a dish that feels generous from the moment it reaches the table. Beef short ribs deliver that sense of occasion with very little…
  3. The Art Of Perfectly Chewy Chocolate Chip CookiesA truly chewy chocolate chip cookie has a distinct character: crisp around the edges, tender through the center, and pleasantly resistant when you take a bite.…
  4. Rich Mushroom Soup With Sherry And ThymeA good mushroom soup should taste like mushrooms first: earthy, savory, and gently woodsy, with enough richness to feel luxurious without becoming heavy. This…
  5. Preserving the harvest with quick pickled okra and bell peppersWhen the garden is producing faster than the kitchen can keep up, quick pickling offers a practical way to preserve the season. Fresh okra and bell peppers are…
  6. Bia’s Foolproof Custard Ice Cream Without A MachineThere is something deeply satisfying about making ice cream with little more than a saucepan, a whisk, a freezer-safe container, and a bit of patience. A…
  7. Gardener’s Guide to Cooking with Fresh Thyme, Rosemary, and SageA small herb garden can change the way you cook. A few sprigs of thyme, rosemary, or sage can turn a plain pan of beans, roasted vegetables, chicken, or soup…
  8. Three Essential Knife Cuts Every Home Cook Should MasterGood cooking begins long before a pan reaches the stove. The way an onion, carrot, or bunch of herbs is cut affects cooking time, texture, seasoning, and even…
  9. Classic New York-Style Cheesecake Without CracksA classic New York-style cheesecake should be tall, dense, smooth, and richly creamy, with a firm slice that still feels soft on the palate. Its surface ought…
  10. One-Pan Roasted Chicken with Fall Vegetables and Fresh HerbsWhen the air turns crisp and the garden begins to give up its last peppers and herbs, a pan of chicken and vegetables feels exactly right. This rustic dinner…