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. Moroccan-Spiced Lamb Meatballs with Harissa Yogurt SauceThere's something quietly satisfying about a plate of warm, fragrant meatballs resting in a pool of cool, spicy yogurt. The contrast between the fire of North…
  2. Grilling vegetables that stay firm and full of flavorSummers in Australia stretch from December through February, and the backyard barbie becomes a near-daily ritual in cities like Brisbane, Perth, and Adelaide.…
  3. A classic tiramisu with mascarpone and bold espressoThere's a quiet pride in serving a tiramisu that tastes the way it should: cool, creamy, faintly bitter, and deeply aromatic. This is not a cake that hides…
  4. Sautéed Kale with Garlic Lemon and Red Pepper FlakesThere's something quietly satisfying about a pile of greens that hits the pan with a hiss, wilts down in seconds, and lands on the plate smelling of toasted…
  5. Why Seasoning Pasta Water Like the Sea Changes EverythingEvery cook who has worked a serious line knows the quiet drama of a pot of pasta water. The salt goes in, the water tastes like the ocean for a second, then…
  6. A Seared Scallop with Brown Butter and Caper SauceFew plates feel as quietly luxurious as a row of seared scallops in a glossy brown butter and caper sauce. The cooking is fast, the ingredient list is short,…
  7. Roasted red pepper and smoked paprika soup with crème fraîcheThe first time I served this soup at a dinner party in the Adelaide Hills, my host set it out on the back verandah as the sun went down, and the colour of the…
  8. 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…
  9. 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…
  10. 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…