Cheese recipe collection

Here is how Boston chef William Poirer makes red chowder, and it is good enough to convert the most diehard white chowder fanatic.

Tangy rhubarb meets creamy lemon tofu in this plant-based pie that transforms spring produce into a bright, refreshing dessert with silky texture and sweet-tart layers.

Rice and bean casserole with brown rice, pink beans, cottage cheese, and wheat germ, topped with sesame seeds. A high-protein vegetarian one-dish meal.

Rice and broccoli casserole with cream of mushroom and cream of chicken soup, processed cheese, and sauteed onion. A classic make-ahead comfort food side dish.

Italian rice and radicchio soup with prosciutto, fresh sage, and Parmesan. A light broth-based soup where the bitter greens and salty garnishes are added fresh to each bowl.

Layered rice casserole with onion, cheese, sliced tomatoes or summer squash, and sour cream baked until bubbly. Simple, low-fat, vegetarian, and flexible.

Rice primavera with broccoli, zucchini, mushrooms, and tomatoes in a light parmesan-mayo sauce. Vegetarian one-skillet weeknight dinner. Lighter than pasta primavera.

Tacos de requeson: corn tortillas stuffed with ricotta cheese, fried golden and crisp, then filled with a tangy lime-radish-cilantro salsa. A traditional Mexican street food you can make at home.

Rigatoni with thick mushroom sauce shreds portobello mushrooms straight into the pan, then reduces with garlic, broth, and red pepper for a meaty vegetarian pasta. Pan to plate in 30 minutes.

Cashew nut risotto with basmati and wild rice, mushrooms, red pepper, peas, and Parmesan. A British-style rice dish from legendary cook Marguerite Patten.

Saffron risotto layered over tender slow-baked lamb with rosemary, thyme, asparagus, and Parmesan. A Northern Italian dinner-party stacked casserole.

A surprisingly tasty sweet and spicy combination. The creamy texture of the bananas enhances the creaminess of the melted cheese and sets off the spicy flavors of the cilantro and jalapenos.

Roman Holiday Soup: a low-fat Italian minestrone with white beans, green beans, macaroni, and a tomato-garlic-basil swirl stirred in at the end. Ready in 40 minutes, topped with Parmesan.

Saffron garlic potato soup: a Provencal-style aigo bouido with a whole head of garlic, fresh herbs, saffron threads, and diced potatoes. Served over French bread with melted parmesan.

A traditional Italian way to cook rice which results in a creamy side dish

Saganaki, the classic Greek fried cheese appetizer made with kefalotiri or kasseri, pan-fried in butter until golden and finished with fresh lemon juice.