Helen Rosner is known for her high degree of resourcefulness in the kitchen: she once broke the Internet with an article about the ingenious use of a hair dryer to help roast a chicken. 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 The New Yorker’s 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 John McPhee’s vodka and a rim of crushed caterpillar.
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