FYI, you should never trust a skinny chef.
There's a LOT of science involved in the testing, retesting, and trial and error of the recipes in the America's Test Kitchen before they reach the stage of perfection necessary to air. It's more like a kitchen/ laboratory. You can rest assured when a recipe has made it into an ATK magazine or cookbook that it is going to be good... as long as you follow the recipe exactly. Because using a pound of chicken vs. a pound-point-five can make a huge difference in the outcome.
I found that out with my own brand of trial and error. And error. And error.
This week I prepared their Tex-Mex Chicken and Rice out of their Light and Healthy 2011 magazine. It was delicious. It was so delicious in fact that I wondered about its "light and healthy" claim. The only issue I had with the end result was the level of spiciness, but that's my personal preference and easily remedied with the judicious application of the world's greatest condiment - sriracha.
I cooked it in a cast iron dutch oven. Why does everything taste better when it's cooked in cast iron?
It's kinda purty, too.