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 your French Toast muffins look amazing. Can they be made the day before and heated up in the microwave before serving.
I love your style and vsriety of recipes. I am half Greek. I would be glad to share some of my cheater recipes with you. I like to take complicated recipes and make them easier to make. Modern appliances and canned or frozen Iingrediences can make it fun to cheat. I have also found no difference when dumping e everything in a mixer to prepare many cookies and cakes and sauces. Another good cheater tip. Anyway you keep your good recipes coming. I love the foods of many cultures. Glad to have found you.
Hi! I am totally new but just found your recipe on crispy carnitas in the instant pot as well as tamales and homemade enchilada sauce (which is the bomb, by the way). I have had friends ask me to make a great cilantro soup and I am struggling with finding the right recipe. Any insight you have living in the Iberian peninsula would be fantastic! Thanks so much from South Carolina!
Hi Ali,
I came across your recipes on Pinterest. I have had several pinned for awhile. Just made your Broccoli cheese soup last night, and have only enough leftover for my lunch (Yea!). I have a vegetarian daughter so she loves it when I make something she can enjoy, which is often. Finally took the time to read your blog this morning. Looking forward to searching it some more. Hope you will keep it up. Thanks (and I’m a Kansas City girl too)
Hey Ali! I LOVE you blog; you have the best recipes. One request: can you do more instant pot recipes and/or add instructions to adapt your stovetop/slow cooker recipes for instant pot? I am obsessed with my new IP and keep wanting to use your recipes with it, but there aren’t a ton made for or applicable to IP. Please help!
Thanks for all you do!
Love! Love! Love your site! Every recipe I’ve made has been easy to follow, easy to make, nutritious and delicious! I so appreciate the variety of recipes you post. Thanks for helping make dinnertime fun!
-Lori
Great Job on all. Fantastic Baked Chicken recipe!
Move over Martha Stewart.
I wonder what instrument you play ?
Hi Ali! I’m glad I found you amidst all the other cooking/lifestyle blogs out there. Your ‘philosophy’ is refreshing and real. I’m a fan! I do have a quick question: I’m making a double batch of your “Chicken Enchilada Casserole” for a family birthday celebration. I need to make it on Thursday for Saturday night. Is that doable? Would I put it together then pop in oven close to dinner time? My concern is that after 2 days the corn tortillas would get soggy.
Thanks for any tips and suggestions. I’m going to make the enchilada sauce and your recipe for Mexican Caesar Salad w Yogurt Dressing (using lime juice of course!).
Joanie
Ali,
Love your blog. I am planning to make your awesome sounding ROASTED CAULIFLOWER ENCHILADAS and the Lemony Lentil Soup this weekend for friends, can’t wait to try it! One question on the enchiladas. Did you process or chop the roasted cauliflower or use it chunky as it came of the oven? Your recipe doesn’t say but running it through the food processor, to me anyway, would make sense
Spain, Just FAB! living your dream! I couldn’t find the “receipe” for your Ench. Casserole either.