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. Hand-whisked Hollandaise for a silky buttery finishFew sauces in a cook's repertoire inspire more anxiety than hollandaise. The pale, satiny emulsion that crowns eggs Benedict and asparagus spears has humbled…
  2. Mixed Berry Clafoutis with a Silky Custard CentreA clafoutis is one of those French country desserts that feels both rustic and refined, a batter poured over fruit and baked until it puffs around the edges…
  3. The perfect hard-boiled egg: timing, temperature, and easy peelingEggs are the unsung hero of every home kitchen, and the humble hard-boiled egg is perhaps the most underappreciated form of all. Cheap, protein-packed, and…
  4. A Spiced Pumpkin and Coconut Curry with ChickpeasWhen the mercury dips across the southern states and the evenings in Adelaide start calling for something warming in the bowl, a fragrant pumpkin curry ticks…
  5. How to fillet a fish with minimal waste and maximum yieldThere's something quietly satisfying about taking a whole fish and turning it into four perfect portions of flesh, then transforming what remains into broth,…
  6. A creamy broccoli and Stilton soup with toasted almondsThere's something quietly thrilling about a soup that takes a vegetable most of us grew up avoiding and turns it into the centre of the table. Broccoli, when…
  7. Bia's Guide to Infusing Simple Syrups with Herbs and SpicesA bottle of flavoured syrup tucked behind the workbench can transform a flat sparkling water, a tired cocktail, or a weeknight dessert into something…
  8. Dark Rye and Caraway Bread with a Chewy Open CrumbThere's a particular kind of bread that stops me at a bakery counter and makes me forget my list. Dark rye laced with toasted caraway, dense enough to feel…
  9. Grilled Caesar Salad with Charred Romaine and Lemon DressingFor most of my cooking life, the Caesar salad lived on a plate of cold romaine leaves, draped in a creamy, anchovy-laced dressing, with a flurry of parmesan…
  10. How to Make Ricotta and Paneer at Home with Full Cream MilkFresh cheese is one of those quietly magical things you can pull off with a single pot, a little heat, and a splash of acid. The transformation is fast, the…