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 roast vegetables for deep sweetness and golden edgesRoasting can turn a plain tray of vegetables into something deeply savoury, tender and naturally sweet. High heat drives off excess water, concentrates the…
  2. A mango and lime sorbet with a hint of chiliRipe mango, bright lime and a gentle flicker of chili make a remarkably complete frozen dessert. The mango brings floral sweetness and a silky texture, while…
  3. The Gentle Art of French and American OmelettesA well-made omelette is a small lesson in heat, timing and restraint. The ingredients may be humble—eggs, butter, salt and a little filling—but the finished…
  4. A fig and prosciutto flatbread with arugula and balsamic reductionSweet figs, salty prosciutto, peppery rocket and a glossy balsamic drizzle make a flatbread that feels restaurant-worthy while remaining very manageable at…
  5. Fast, flavorful pan sauces after searing meatA well-made pan sauce can turn a simple steak, pork chop, chicken breast or lamb cutlet into a restaurant-style dinner in minutes. It uses the browned residue…
  6. Lemon And Thyme Roasted Chicken With Crispy SkinA whole roast chicken can be one of the most satisfying meals to make at home: inexpensive, generous, and adaptable to whatever is growing in the garden or…
  7. Bia's Maple Old Fashioned: A Slow Cocktail for Australian EveningsThe Old Fashioned taught me more about patience than any kitchen station ever did. Twenty years behind a New York City bar put me elbow to elbow with thousands…
  8. How to make fluffy buttermilk pancakes from scratchWeekend mornings across Australia have a particular rhythm, and a tall stack of pancakes has quietly earned its place in the ritual. In Sydney, Melbourne, and…
  9. A Chilled Cucumber and Dill Soup for Hot Summer EveningsWhen the mercury climbs past thirty-five degrees in Adelaide or Sydney and the backyard turns into a sun-trap, a bowl of something cold and herbal feels like a…
  10. How to season cast iron pans for non-stick cookingThe cracked camp oven passed down from a grandmother in rural Queensland still makes the best damper in the country, and that is not nostalgia talking. It is…