Adam Carolla

I cook a little bit. I make a Hungarian dish called chicken paprikash that's out of this world. I'll give a heads-up to all of your readers that it doesn't have to be between Thai and Mexican every night. Toss some Hungarian in every once in a while. You will not be sorry. Good, solid peasant food.

Early in the 1990s, I flew alone in a dandelion-yellow, single-engine, 180-horsepower Piper Cherokee from Westchester County Airport in New York westward to the Rocky Mountains, landing and refuelling a good many times in middle-sized cities and towns along the way.