With its signature ruby hue and bubbly finish, the Americano offers a gently bitter flavor that’s perfect for those who appreciate a more refined, less boozy cocktail. Surprisingly, it also holds a piece of cocktail history—it predates the Negroni, making it one of the original classics of Italian mixology.

Origin Americano Cocktail

The Americano cocktail originated in Italy in the 1860s and was originally known as the “Milano-Torino” — a nod to the birthplaces of its two key ingredients: Campari from Milan and sweet vermouth from Turin. It became popular among American tourists in the early 20th century, hence the name. Here’s a great deep dive into the history of the Americano cocktail.

What I Love About This Recipe

The Americano is incredibly balanced — the bitterness of Campari, the rich sweetness of vermouth, and the crisp fizz of soda water. It’s light enough to enjoy before dinner, yet bold enough to impress. Plus, with its low alcohol content, it’s a more mindful choice than many classic cocktails.

Also Read : Homemade Peanut Butter

Americano Cocktail

Recipe by RecipeWikkiCourse: Beverage, CocktailCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

120

kcal

The Americano Cocktail is a classic Italian aperitif known for its refreshing, bittersweet profile. Made with equal parts Campari and sweet vermouth, then topped with soda water and garnished with an orange slice, it’s a light yet flavorful drink that’s perfect for sipping before a meal. It’s also famously known as the first cocktail ordered by James Bond in Casino Royale.

Ingredients

• 1 oz (30 ml) Campari

• 1 oz (30 ml) sweet vermouth

• 2–3 oz (60–90 ml) soda water

• Ice cubes

• Orange slice or twist, for garnish

Directions

• Fill a highball or old-fashioned glass with ice.
• Pour in Campari and sweet vermouth.
• Top with soda water.
• Stir gently to combine.
• Garnish with an orange slice or twist.

Notes

• Use quality vermouth (keep it chilled once opened for best flavor).
• For a bolder variation, swap soda with tonic water or add a splash of gin (hello, Negroni!).
• Chill your glass beforehand for a crisper finish.

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Origin Cold Brew Coffee

Cold brew has its roots in Japan, where cold-steeping coffee dates back to the 1600s. Later popularized in the U.S., especially by third-wave coffee shops, cold brew became a modern café staple for its unique flavor and brewing process. Unlike iced coffee, which is brewed hot and chilled, cold brew is steeped in cold water for hours, creating a mellower taste.

What I Love About This Recipe

Cold brew is incredibly easy to make at home, requires no special gear, and can be adjusted to your strength preferences.
It’s versatile—you can drink it black, sweetened, or with milk or plant-based alternatives.
Best of all, it stores beautifully in the fridge for up to a week.

Also Read : Marinated Tofu

Cold Brew Coffee

Recipe by RecipeWikkiCourse: Dessert, Ice CreamCuisine: Canadian, AmericanDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

150

kcal

Maple Walnut Ice Cream is a luxuriously creamy dessert swirled with the deep, earthy sweetness of real maple syrup and crunchy toasted walnuts. A timeless classic that captures the cozy essence of Canadian flavors in every bite.

Ingredients

• 1 cup coarsely ground coffee (medium-dark roast recommended)

• 4 cups cold, filtered water

Directions

• Combine coffee grounds and cold water in a large jar or pitcher. Stir gently.
• Cover and let steep in the fridge (or at room temperature) for 12–18 hours.
• Strain using a fine-mesh sieve lined with a coffee filter or cheesecloth.
• Transfer the cold brew concentrate to a clean container and refrigerate.
• To serve, dilute with water, milk, or ice as desired. Enjoy cold!

Notes

• The longer you steep, the stronger and more concentrated the brew.
• Use a 1:4 ratio of coffee to water for concentrate; dilute 1:1 when drinking if it’s too strong.
• Add vanilla extract, cinnamon, or maple syrup for flavored cold brew.
• Great for meal prepping your caffeine fix—lasts up to 7 days refrigerated.

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Origin Watermelon Martini

A playful twist on the classic vodka martini, this fruity version became popular in upscale bars and beach lounges during the early 2000s cocktail renaissance. Today, it’s a go-to summer favorite.

What I Love About This Recipe

It’s fresh and hydrating, with just the right balance of sweetness and citrus. Plus, it’s stunning in a glass — pale pink with a vibrant, cooling vibe that makes it perfect for summer parties or solo wind-downs.

Also Read : Chickpea Tikka Masala

Watermelon Martini

Recipe by RecipeWikkiCourse: Desserts

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

170

kcal

Ingredients

• 2 oz vodka

• 1 oz fresh lime juice

• 1 oz simple syrup (adjust to taste)

• ½ cup fresh watermelon chunks (seedless)

• Ice

• Garnish: watermelon wedge or mint sprig

Directions

• Muddle the watermelon chunks in a cocktail shaker until fully juiced.
• Add vodka, lime juice, simple syrup, and a handful of ice.
• Shake vigorously for 15 seconds until well chilled.
• Strain into a chilled martini glass.
• Garnish with a mini wedge of watermelon or a mint sprig. Serve immediately.

Notes

• For an extra chill factor, freeze watermelon chunks and skip the ice.
• Add a splash of triple sec or elderflower liqueur for floral complexity.
• Rim the glass with sugar for a fancier presentation.

The post Watermelon Martini appeared first on RecipeWikki.

Origin My Mango Lassi

Lassi is a traditional Indian yogurt drink, enjoyed sweet or salty. Mango lassi became globally popular as a fruity, dessert-like variation, especially loved during mango season and hot summers.

What I Love About This Recipe

It’s pure sunshine in a glass. The creamy texture, natural mango sweetness, and gentle spices make it feel like a treat, yet it’s super easy and made with just a few ingredients.

Also Read : Chicken Pot Pie Pasta Bake

My Mango Lassi

Recipe by RecipeWikkiCourse: Drinks Wikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

180

kcal

Ingredients

• 1 cup ripe mango pulp (fresh or canned)

• ¾ cup plain yogurt (full-fat or Greek)

• ½ cup cold milk or water (adjust for thickness)

• 1–2 tbsp sugar or honey (adjust to taste)

• ¼ tsp ground cardamom

• Ice cubes (optional)

• Optional garnish: crushed pistachios, saffron strands, or a mango slice

Directions

• Add mango pulp, yogurt, milk (or water), sugar, and cardamom to a blender. Blend until smooth and frothy.
• Taste and adjust sweetness or thickness as needed. Add ice cubes if desired and blend again.
• Pour into chilled glasses and garnish with pistachios, saffron, or a mango slice. Serve immediately.

Notes

• Use Alphonso or Kesar mangoes for the richest flavor.
• For a vegan version, swap yogurt and milk with plant-based alternatives like coconut yogurt and almond milk.
• Can be stored in the fridge for up to 24 hours — stir before serving.

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Origin Couscous Chicken Soup

A fusion of Mediterranean and North African influences, this soup borrows from traditional chicken soups and blends in couscous — a staple grain in Moroccan cuisine — for a satisfying texture.

What I Love About This Recipe

It comes together fast and tastes like it simmered all day. The couscous gives the soup body and a subtle nutty flavor, while the chicken and veggies make it a complete, feel-good meal.

Also Read : Viking Stew

Couscous Chicken Soup

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

280

kcal

Ingredients

• 1 tbsp olive oil

• 1 small onion, chopped

• 2 cloves garlic, minced

• 2 carrots, sliced

• 2 celery stalks, sliced

• 1 tsp ground turmeric or cumin (optional, for warmth)

• 6 cups chicken broth

• 2 cups cooked, shredded chicken (rotisserie works great)

• ¾ cup uncooked couscous (regular or pearl)

• Salt and pepper, to taste

• Juice of ½ lemon

• Fresh parsley or cilantro, for garnish

Directions

• In a large pot, heat olive oil over medium heat. Sauté onion, garlic, carrots, and celery for 5–6 minutes, until softened.
• Add turmeric or cumin if using, then pour in the chicken broth. Bring to a gentle boil.
• Stir in shredded chicken and couscous. Simmer for 8–10 minutes, or until couscous is tender.
• Season with salt, pepper, and lemon juice to brighten the flavor.
• Ladle into bowls and garnish with fresh herbs. Serve hot.

Notes

• Pearl couscous adds a chewier bite, while regular couscous cooks faster.
• Make it vegetarian by swapping in chickpeas and veggie broth.
• Add a pinch of chili flakes for extra warmth.

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Origin Easy Slow Cooker Lasagna Soup

Lasagna soup is a modern twist on the beloved Italian dish, combining all the traditional components — meat, pasta, tomato sauce, and cheese — in a hearty, slurpable format perfect for busy home cooks.

What I Love About This Recipe

It’s fuss-free and deeply satisfying. The slow cooker does the heavy lifting while you get all the rich, layered lasagna flavors in a comforting bowl of soup. Plus, it’s a hit with both kids and adults.

Also Read : Chicken Alfredo Rice Casserole

Easy Slow Cooker Lasagna Soup

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

400

kcal

Ingredients

• 1 lb (450g) ground beef or Italian sausage

• 1 small onion, diced

• 3 cloves garlic, minced

• 4 cups beef or chicken broth

• 1 (28 oz) can crushed tomatoes

• 2 tbsp tomato paste

• 1 tsp dried oregano

• 1 tsp dried basil

• ½ tsp red pepper flakes (optional)

• Salt and pepper, to taste

• 8 oz lasagna noodles, broken into pieces

• 1 cup ricotta cheese

• 1 cup shredded mozzarella cheese

• ¼ cup grated Parmesan

• Fresh basil or parsley, for garnish

Directions

• In a skillet over medium heat, cook ground beef or sausage until browned. Add onion and garlic, sauté for 2–3 minutes. Drain excess fat.
• Transfer mixture to the slow cooker. Add broth, crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and pepper. Stir well.
• Cover and cook on low for 6–7 hours or high for 3–4 hours.
• About 30 minutes before serving, stir in broken lasagna noodles. Cook until tender.
• Just before serving, stir in a handful of mozzarella if desired, or ladle soup into bowls and top each with a dollop of ricotta, more mozzarella, and Parmesan.
• Garnish with fresh basil or parsley and serve hot.

Notes

• For a lighter version, use ground turkey or skip the meat entirely.
• Add spinach or zucchini in the last 30 minutes for extra veggies.
• Noodles can be cooked separately and added just before serving to avoid over-softening.

The post Easy Slow Cooker Lasagna Soup appeared first on RecipeWikki.

Origin Cream of Artichoke Soup

Artichokes have been a staple in Mediterranean cuisine for centuries. This creamy soup is particularly beloved in French and Italian kitchens, often served as a starter in spring or early summer when artichokes are in season.

What I Love About This Recipe

It’s refined yet simple — the kind of dish that feels fancy but comes together easily. It has a soothing texture and a gentle, earthy flavor that pairs beautifully with a warm baguette or herbed croutons.

Also Read : Wasabi Shrimp Sushi Cups

Cream of Artichoke Soup

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

Ingredients

• 2 tbsp olive oil or butter

• 1 small onion, chopped

• 2 garlic cloves, minced

• 1 (14 oz) can or 1½ cups cooked artichoke hearts (packed in water, drained)

• 2 cups vegetable or chicken broth

• 1 cup heavy cream or half-and-half

• Salt and pepper, to taste

• Optional: juice of ½ lemon, fresh thyme, or Parmesan for garnish

Directions

• In a large saucepan, heat olive oil or butter over medium heat. Add onion and garlic, cooking until softened (about 5 minutes).
• Stir in chopped artichoke hearts and broth. Bring to a simmer and cook for 10–15 minutes.
• Use an immersion blender or transfer to a blender and blend until smooth. Return to pot if needed.
• Stir in heavy cream. Heat gently, but don’t boil. Season with salt, pepper, and a splash of lemon juice if desired.
• Serve hot, garnished with fresh herbs, a swirl of cream, or grated Parmesan.

Notes

• Use fresh artichokes if available, but canned or frozen work just as well.
• Make it vegan by using olive oil and a plant-based cream.
• Great as a starter for spring dinners or Easter brunch.

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Origin Grimace Shake Recipe

Inspired by Grimace, McDonald’s purple mascot, this shake has become a popular homemade treat to capture that fun, playful vibe with a delicious berry flavor.

What I Love About This Recipe

It’s creamy, sweet, and bursting with fruity goodness. The vibrant purple color makes it fun for kids and adults alike!

Also Read : Super Easy Cabbage Stir Fry

Grimace Shake Recipe

Recipe by RecipeWikkiCourse: Random

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 2 cups vanilla ice cream

• 1 cup milk (whole or any preferred)

• ½ cup blackberries (fresh or frozen)

• 1 tbsp honey or sugar (optional)

• A few drops of purple food coloring (optional, for extra color)

• Whipped cream (optional, for topping)

Directions

• In a blender, combine vanilla ice cream, milk, blackberries, and honey or sugar.
• Blend until smooth and creamy.
• Add a few drops of purple food coloring if you want a more vibrant color, and blend again briefly.
• Pour into glasses and top with whipped cream if desired.
• Serve immediately and enjoy!

Notes

• Use frozen blackberries for a thicker shake.
• Substitute blackberries with blueberries or mixed berries if preferred.
• Adjust sweetness to taste.

The post Grimace Shake Recipe appeared first on RecipeWikki.

Origin Lamb (Gosht) Biryani

Biryani has roots in Persian and Mughal cuisine and is beloved across India, Pakistan, and beyond. The lamb version is especially popular for its rich taste and hearty texture.

Why You’ll Love This Recipe

It’s a perfect blend of tender meat, fragrant rice, and bold spices that come together to create a dish that’s both comforting and celebratory.

Also Read : Marinated Shrimp & Succotash Toasts

Lamb (Gosht) Biryani

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

294

kcal

Ingredients

• 1.5 lbs (700g) lamb, cut into chunks

• 2 cups basmati rice, rinsed and soaked for 30 minutes

• 2 large onions, thinly sliced

• 1 cup plain yogurt

• 3-4 green chilies, slit

• 1 tbsp ginger-garlic paste

• 1 tsp turmeric powder

• 2 tsp red chili powder

• 2 tsp garam masala

• 1 tsp cumin seeds

• 4-5 whole cloves

• 2-3 green cardamom pods

• 1 cinnamon stick

• 2 bay leaves

• ½ cup chopped fresh cilantro and mint

• 4 cups water or as needed

• 4 tbsp cooking oil or ghee

• Salt to taste

• Optional: Saffron strands soaked in 2 tbsp warm milk

Directions

• Cook lamb: Heat oil or ghee in a heavy pot. Add cumin seeds, cloves, cardamom, cinnamon, and bay leaves. Sauté until fragrant. Add onions and cook until golden brown.
• Add ginger-garlic paste and green chilies; sauté for 2 minutes.
• Add lamb pieces, turmeric, red chili powder, and salt. Cook on medium heat until lamb starts to brown.
• Stir in yogurt, half of the chopped cilantro and mint. Cover and cook on low heat until lamb is tender (about 45-60 minutes), adding water if needed.
• Prepare rice: Boil water in a large pot with salt. Add soaked rice and cook until 70% done. Drain and set aside.
• Layering: In the pot with cooked lamb, spread half of the partially cooked rice. Sprinkle some garam masala, cilantro, and mint. Layer the remaining rice on top.
• Pour saffron milk over the rice (if using). Cover tightly with a lid. Cook on very low heat for 20-25 minutes (dum cooking) to let flavors meld.
• Serve: Gently fluff the biryani before serving. Garnish with fried onions or extra herbs if desired.

Notes

• Use bone-in lamb for deeper flavor but increase cooking time accordingly.
• For a vegetarian twist, substitute lamb with mixed vegetables or paneer.
• Serve with cooling raita or salad for balance.

The post Lamb (Gosht) Biryani appeared first on RecipeWikki.

Origin Watermelon Mojitos

Mojitos hail from Cuba, known for their bright flavors and cooling qualities. Adding watermelon gives this classic a sweet, fruity summer vibe that’s perfect for warm days and gatherings.

Why You’ll Love This Recipe

It’s light, easy to make, and packed with fresh flavors. The juicy watermelon adds natural sweetness, while mint and lime keep it crisp and zesty — a true crowd-pleaser!

Also Read : Cornbread Salad

Watermelon Mojitos

Recipe by RecipeWikki

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

250

kcal

Ingredients

• 2 cups fresh watermelon, cubed

• 10 fresh mint leaves

• Juice of 1 lime

• 2 tsp sugar or simple syrup (adjust to taste)

• 2 oz white rum (optional for mocktail version, omit rum)

• Club soda or sparkling water

• Ice cubes

• Mint sprigs and watermelon wedges, for garnish

Directions

• In a sturdy glass or cocktail shaker, muddle the watermelon cubes, mint leaves, sugar, and lime juice until the watermelon releases its juice and the mint is fragrant.
• If using, add the white rum and stir or shake gently to mix.
• Fill the glass with ice cubes.
• Top off with club soda or sparkling water and stir gently to combine.
• Garnish with a sprig of mint and a small wedge of watermelon.
• Serve immediately and enjoy the refreshing taste!

Notes

• For a sweeter drink, add more sugar or simple syrup.
• You can blend the watermelon first for a smoother texture before muddling with mint.
• Swap rum for sparkling water or lemonade for a delicious mocktail version.
• Try adding a splash of lime soda or ginger ale for a different twist.

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