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Store bought pickled peppers, whether they're, you know, cherry peppers, like a B&G or whatever kind of Italian-style pickled pickled pepper.

Or if it's more of like a peppet-do style of pickled frickin' pepper, how did I end up saying pickled peppers?

Yeah, geez. Wait and think it through, Chris.

Hey there, listeners, future callers, and cooking enthusiasts.

This is Dinner SOS, the show where we help you save dinner, or whatever you're cooking.

I'm Chris Morocco, food director of Bon Appetit, and Epicurious.

This week's listener, Kate, loves a project cook.

I love waking up on a Saturday and making something long and involved that really like feeds my soul.

And when I go to eat dinner, you know, after cooking for several hours, I think, wow, you could eat this in a restaurant.

This is amazing.

You know, for example, on a Saturday, I might spend the entire day hand making ravioli.

Hold on, hold on, okay, okay.

All right, let me just cut you off right there.

Okay.

Tell me everything about how you make your ravioli.

Okay, well, I make my own pasta dough.

Hot water dough, egg dough.

What do we do?

Egg yolk.

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