Helen Rosner Takes the Office-Fridge Challenge
The New Yorker Radio Hour 
About this episode
<p><span>Helen Rosner is known for her high degree of resourcefulness in the kitchen: she once broke the Internet with an </span><a href="https://www.newyorker.com/culture/annals-of-gastronomy/yes-i-use-a-hair-dryer-to-make-roast-chicken?verso=true"><span>article about the ingenious use of a hair dryer to help roast a chicken</span></a><span>. So the staff of Radio Hour threw down a challenge: we asked Helen to make a meal out of whatever food she could find in </span><i><span>The New Yorker’s</span></i><span> communal fridge, with whatever cooking equipment she could scare up around the office. The result (spoiler alert): a marinated-vegetable salad with sardines, a whole-grain risotto topped with charred broccoli and chimichurri, a bread pudding with whiskey sauce and ice cream, and a rather unique cocktail—a Bloody Mary made with </span><a href="https://www.newyorker.com/contributors/john-mcphee"><span>John McPhee</span></a><span>’s vodka and a rim of crushed caterpillar. </span></p><br/> <p>Hosted by Simplecast, an AdsWizz company. See <a href="https://pcm.adswizz.com">pcm.adswizz.com</a> for information about our collection and use of personal data for advertising.</p>
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