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. The Best Method for Peeling and Dicing a MangoA ripe mango is one of the great pleasures of warm-weather cooking: fragrant, juicy, floral, and sweet enough to feel like dessert before it reaches the plate.…
  2. Sweet Potato and Black Bean Enchiladas with Verde SauceThese sweet potato and black bean enchiladas bring together the cosy appeal of a baked pasta dish and the bright, herbal lift of a fresh green sauce. Roasted…
  3. Quick Pickles for Every VegetableQuick pickling is one of the easiest ways to give ordinary vegetables a sharp, lively lift. A jar of sliced cucumber, carrot, onion or radish can move from…
  4. Saffron and lemon risotto with golden-seared scallopsA gleaming bowl of risotto catches the late afternoon light the way only a saffron dish can, casting the rice in deep honey and ember tones. Crowned with a…
  5. Bia’s Tips for Reviving Stale Bread into Croutons or BreadcrumbsStale bread is rarely rubbish. Once its crumb has lost moisture, it becomes remarkably useful: it can turn into crisp salad croutons, a golden gratin topping,…
  6. Pomegranate and kale salad with pecans and maple DijonA bowl of sturdy greens, jewel-like pomegranate arils and toasted pecans brings colour and contrast to the table. This salad balances earthy kale with sharp…
  7. How to Make Cold Brew Coffee Concentrate at HomeCold brew concentrate is one of the easiest ways to prepare café-style coffee in an Australian kitchen. Coarse-ground beans steep slowly in cool water,…
  8. Lemon blueberry pound cake with a lemony glazeA good lemon blueberry pound cake should feel generous without becoming heavy: a fine, buttery crumb, bright citrus fragrance, and pockets of blueberries that…
  9. The Fine Art Of Julienne And Brunoise With A Paring KnifeA paring knife is a small, nimble tool with enough precision to transform an ordinary carrot, shallot or radish into elegant, evenly cut pieces. It is…
  10. Roasted Cauliflower and Cheddar Soup with Crispy BaconRoasting cauliflower before it meets the stock gives this soup a deeper, sweeter flavour than simmering the florets from raw. The edges turn nutty and golden,…