Kelly Rizzo

01/10/2025

Spice Matcha Tonic 🍵🎃 ゚viral

01/07/2025

01/04/2025

Got to chat with my wonderful friend johnmayer before his show Seminole Hard Rock Hollywood ゚viralシ

01/02/2025

Over 40 crew, who’s with me!?

12/27/2024

A very important conversation about grief, life, and loss with Amanda Kloots. Listen to the full episode of Comfort Food with Kelly Rizzo wherever you get your podcasts.

12/25/2024

Pinch me for real. Check out Comfort Food if you havent already!
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12/18/2024

These are the real problems in the world. ゚viralシ

12/18/2024

When it’s messy, you know it’s good.

12/17/2024

I feel better just saying this out loud.

12/17/2024

My favorite holiday cookies with a crunchy twist! These delicious lemon ricotta cookies are always my go to every holiday season. But here’s how to take them to the next level & add even more texture & flavor with Naturally Pomegranate Flavored Pistachios Glazed Mix. Clearly Sahale Snacks aren’t just for snacking, get creative this holiday season and use one of their many flavors and mixes to level up your holiday creations!

For the cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 tsp baking soda
1/2 tsp vanilla extract
3/4 teaspoon salt
1 stick unsalted butter (softened)
2 cups sugar
2 eggs (at room temperature)
1-15-ounce container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon (zested)
1/2 cup chopped Sahale Pistachio pomegranate snacks

For the glaze:
1 1/4 cups powdered sugar
3 tablespoons lemon juice
1/2 lemon (zested)
1/2 cup chopped Sahale pistachio pomegranate snacks

1. In a medium bowl combine or whisk the flour, baking powder, salt and baking soda.
2. Add the butter and sugar into a large bowl and using an electric mixer/ hand mixer. Cream together until fluffy.
3. Add the eggs one at a time and mix until well combined.
4. Add the ricotta cheese, lemon juice, lemon zest and vanilla and beat on low speed until combined.
5. Gradually stir in the dry ingredients until just incorporated. Fold/Add in Sahale Snacks. Then cover and chill dough for 2-24 hours.
6. Spoon the dough onto a prepared baking sheet when ready using a spoon cookie scoop or using a tablespoon measuring spoon- leave about 2 -3 inches between each cookie as they will expand a bit.
7. Bake 15 min at 375- and when done, let the cookies sit on the baking sheet for about 5-10 minutes then transfer to a cooling rack

Glazing the Lemon Ricotta Cookies
1. Place the cooling rack over a baking sheet for easy clean up.
2. Spoon the lemon glaze over each cookie. Use a butter knife, back of the spoon or icing spatula to spread the glaze if needed.
3. Sprinkle with chopped Sahale snacks pistachio pomegranate.
4. Let the glaze set for a couple of hours before storing the cookies

12/16/2024

Back to my roots…

12/16/2024

Peppermint mocha

12/16/2024

I’ve got the perfect holiday gift for you from Caviar! Check out this Holiday Popcorn Cookie Cake from and Chef Christina Tosi - it’s so next level delicious and brings back childhood nostalgia of growing up in Chicago with the holiday popcorn tins and the unmistakable flavor combos of cheddar and caramel corn! (And butter too of course, yum). Download the Caviar app today and if you’re in LA, NYC, or DC you can order this cookie for you or a loved one for the holidays! But hurry, because they’re only available until January 20th! Use my code KELLY5XCAV for $5 off your next $40 order!

12/15/2024

I’m basically a walking nitrite

12/15/2024

Happy Monday: just smoking a little old fashioned before a Michelin event tonight. My proper blowtor

12/13/2024

Replying to isssakaaat