1. Spread tomatoes on paper towels to sop up oil.
2. Cut cheese into small dice, wrap tomato pieces around cheese bits, and skewer with a toothpick. Serve on bed of greens or on a plate, garnished with fresh herbs.
The city of Samarkand is on the storied Silk Road, but off the beaten path for many tourists. Caroline Eden and Eleanor Ford make the case for the ancient Uzbek city's food and culture in their new book, Samarkand: Recipes & Stories from Central Asia & The Caucasus. They spoke with Lynne Rossetto Kasper about it.