Hi! I’m Ali, and I am so happy that you found your way here.
I created Gimme Some Oven to celebrate life around the table, with recipes that are simple, fresh, and full of flavor. With two littles underfoot these days, I know how relentless the dinner grind can feel. My hope is that this space can offer a bit of inspiration for everyone — and make everyday cooking feel a bit more fun.
So whether you’re throwing together a quick weeknight dinner, hosting a cozy brunch with friends, or just craving a warm batch of cookies, I hope you’ll find recipes here that feel doable and delicious.
Cheers!
About Ali
About Me
When I began Gimme Some Oven back in 2009, I was working full-time as a musician by day and spending my evenings cooking, photographing, and sharing recipes just for fun. Over time, that creative outlet grew into a full-time career — and for more than a decade now, I’ve had the absolute joy of writing and developing recipes here on Gimme Some Oven.
Even after all these years, it still feels like magic to create a recipe in my kitchen and see it come to life on tables all around the world! Your trust in my recipes means the world to me, and I work hard to make sure each one is thoughtfully developed, thoroughly tested, and truly worth making — the kind of recipe you’ll want to return to again and again.
Beyond the blog, my husband and I are now settling back into life in Kansas City with our two young boys after spending six wonderful years living in Barcelona. My favorite things include sunny days, an excellent plate of nachos, lingering around tables with good friends, and always dreaming up our next adventure. I occasionally share more about life behind the scenes here if you’d like to follow along.
About Gimme Some Oven
So what kinds of recipes will you find here?
Short answer: a bit of everything.
The recipes I share here are the ones we’re actually making and eating in our home. My husband is pescetarian, our boys are still a bit veggie-suspicious, and I enjoy a wide range of foods — so our meals reflect that mix. We do our best to cook seasonally, and most weeknights are all about quick, flavorful recipes that come together in 30 minutes or less. But I also love slowing down on the weekends with a cozy cup of coffee and baking our favorite 1-Hour Cinnamon Rolls, or inviting friends over for a big pot of chili with homemade guac and margaritas.
You’ll notice here that we’ve got a soft spot for Mexican food, big bowls of soup, noodles in all forms, and cookies of just about every variety. While most of my recipes lean fresh and lighter, you’ll also find your fair share of fun treats and comfort food favorites — we’re all about balance!
My hope is that you’ll find recipes here that work well for real life, whatever that looks like for you right now. And if there’s ever a recipe you’re craving, I’d love to hear from you!
My Favorite Recipes
FAQs
I can’t take the credit. 😉 The name actually came from my former bandmate, Jay, who tossed it out during a rehearsal years ago when I mentioned I was thinking about starting a food blog. It made us all laugh — and it stuck! Now it feels like a fun little reminder of my past life as a full-time musician.
You bet! Every single one of the 2000+ recipes on this site has been developed and tested in my own kitchen. I now have a team of recipe testers who join me each week to test old and new recipes to help ensure they are as clear, reliable, and delicious as possible. We want each recipe to be the best it can be when it reaches your table!
The best way to ask about substitutions is to leave a comment on that specific recipe post. That way, we’ll be sure to see it, and other readers can benefit from the answer too.
Yes! We’re constantly retesting, updating and rephotographing older recipes to make sure they’re as reliable and delicious as possible. Whenever we make a significant change, we do our best to note it clearly in the recipe notes so that you know what’s been updated.
No. We made the decision back in 2018 to stop publishing sponsored content on Gimme Some Oven. While we were grateful to partner with brands we genuinely loved in the past, it’s important to us that readers know all product mentions are now completely unpaid — just things we personally use and recommend.
This is probably the most-asked question we receive. Sorry, not yet! I keep putting it off, but someday I look forward to finally writing one. 💛
Giving Back
While we love creating and sharing recipes here, we also recognize what a profound privilege it is to have consistent access to fresh food, clean water, and a safe place to gather around the table. Not everyone has that — the statistics are sobering, and they remind us how important it is to keep working toward change.
That’s why we donate a portion of our profits to support three organizations working to fight food insecurity and expand access to nutritious food and clean water around the world. Every time you visit this site, your pageviews directly help support that work too, and we’re so grateful. We’d love for you to learn more about these incredible organizations and consider supporting them in whatever ways you can too.
It’s our hope that this space not only inspires delicious meals, but also plays a small part in supporting communities far beyond our own kitchens.
TWP is a community-led initiative in Mali focused on developing economic opportunities for women through organic food production, access to clean water, and a commitment to environmental stewardship.
Cultivate Kansas City is a locally-grown nonprofit working to grow food, farms, and community in support of an equitable, sustainable and healthy local food system for all.
World Central Kitchen is first to the frontlines, providing meals in response to humanitarian, climate, and community crises.
Hi Ali- I made your French Silk Pie today and would love to feature your recipe on my blog. May I have your blessing, please? :) …Happy holidays, Julie
Hi Julie, we’re glad to hear that! You’re most welcome to feature the recipe on your blog (thanks for asking) :) please just make sure you attribute recipe/photo credit and link back.
you did not tell how much of any thing to measure for the snow cream 1 cup sugar? 1 tes. salt ?or 2 cups milk???????????
Hi there. The specific ingredient amounts are listed in the snow cream post (in the recipe box), at the bottom of the page. We hope you enjoy!
I love cooking and baking as well!
I’ve reading ur recipes , I’m very happy to become one of your fans!
I love your blog! I’d rather read a blog, then shop in the store. Honesty is what makes us a community! Being of Italian/Midwest decent, now cooking for 1. Thanks!
We’re so glad you enjoy the blog, Sue! :)
Hi Ali,
What a beautiful website, and I mean beautiful. I tried the silicone mat for spreading out dough, and then saw the Bethany boards for rolling out dough. I ordered one and like it a lot more. It’s the same kind that my mom always used. It’s also fun to sprinkle flour onto the surface.
I have trouble with the fluted edges sagging while baking.
I will try letting the dough rest after placing in the pie dish.
Maybe that will help.
Thanks for your website!
Larry
Thanks for your sweet comment, Larry — we’re so happy you enjoy the blog and we hope you find the pie tips helpful! :)
Many years ago I learned to bake squash whole. Solved the problem of cutting a very hard vegetable. I have found that baking whole squash actually adds to the flavor of the squash. Try it. Saves a lot of work. I have taken over cooking since I am retired and enjoy any cooking sites on the internet. Saves a little on the wifes work load, although I find I am doing more and more other than cooking.
Tried your Enchilada red sauce last night and it was amazing. Made my wife very happy..happy wife, happy life! Will be saving your page for future ideas.
Thanks for sharing, Jeremy! We’re so glad you and your wife enjoyed the sauce!
Great!! Grazie from Italy
I did not know you were in KC. I’ve been following you for a good year and had no idea! Love your post on product photography! Thanks again!
Love your slow cooker Butternut Squash soup! Wonderful stuff. My husband and I decided to plant butternut squash next year in our little garden because of your soup :)
Aw, I’m so happy to hear that! :) Thanks, Sandra!