Leisa Williams

WSVN — A South Florida chef shows us how to add a spicy twist to fish. Hope you’re hungry. That’s what’s cooking tonight, as weRead More

The Chef: Liz NagyThe Dish: Chicken Paprikash Ingredients:3-4 Chicken breasts, boneless1 large onion2 Tbs. butter1 Tsp. smoked paprika (or to taste)1/2 cup water2 Tbs. flour8Read More

WSVN — Appetizers are a great way to start the fun when you’re having a get-together. We have a recipe for cheese lovers. Brie isRead More

The Chef: Nicole LinsalataThe Dish: Vegetarian Dip & Sandwich Spread Ingredients:2 cans of chick peas1/2 white onion, chopped1 celery stick, chopped2 Tbs. of mayonaisse1 lemon1Read More

The Chef: William MilianThe Restaurant: Deck 16 inside the Hyatt Centric South BeachThe Dish: Spanish Chorizo, Potatoes & Alioli Ingredients:5 each Spanish Chorizo Sausage (sliced)2Read More

The Chef: Martin AmadoThe Dish: Vaca Frita & Tostones Ingredients:3 pounds beef brisket2 cloves garlic, chopped1/4 cup olive oil1 large Spanish onion, sliced1 large RedRead More

The Chef: Robbin SimmonsThe Dish: Kit Kat Brownies  Ingredients:1 pound unsalted butter1/2 pound milk chocolate chips1/2  pound plus 12 ounces dark chocolate chips6 ounces unsweetenedRead More

The Chef: Karlene ChavisThe Dish: Karlene’s Kickin’ Crab Cakes Ingredients:1 pound jumbo lump crabmeat8 saltine crackers (crumbled)2 tbs. mayonnaise2 tbs. Old Bay Seasoning2 tsp. ParsleyRead More

The Chef: Stuart CameronThe Restaurant: Byblos on Miami BeachThe Dish: Roasted Halibut in Chraimeh Sauce Ingredients:2 Halibut filets1/4 cup olive oil2 garlic cloves2 tsp. paprika1Read More

The Chef: Vivian Gonzalez The Dish: Chicken Fricassee Ingredients:4 lb.. skinless chicken pieces2 tbs. lime juice6 garlic cloves, peeled and minced1 1/2 tsp. sea salt1/2 tsp.Read More