Much of Kenji's Serious Eats era output was the results-at-any-cost hobbyist stuff, but he's gotten much less obsessed with perfection since then. Even among the Serious Eats/Food Lab recipes there are some very practical recipes, like the Foolproof Pan Pizza and any of the 'weeknight' dishes in the Food Lab.

I've cooked several Chef John recipes to great results (real aioli, peanut butter fudge, beef stroganoff), but Kenji's decision to always provide weight measurements makes cooking easier for me.