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 just came across your blog looking for pasta from scratch recipes. I am hoping to make lasagna from your recipe as well! Love your blog. Do you happen to have a recipe for Fabada Asturiana? I have a hankering for some.
The baked pork chops were great. My only suggestion for the recipe is to include the temperature you bake the chops at. I searched a number of other recipes to find a temperature best for baking. Not a big deal.
Love your Recipes! I taught Spanish, German and French for 18 years, and in ’73, hitch-hiked to N spain to buy a guitar, (Flamenco) it was 1000s of pesetas, I calculated $37 us dollars. During December of each school year I taught my students Christmas songs in these 3 languages. Still have it and play by ear. You are blessed to be en Espana! En vez de estar en los eeuu, con un dictador…
While I was in Alemania, como estudiante de intercambio, ( 1975-6) Se murio/ Francisco Franco. Despues, la economia se florizo/. So glad you are in Sunny Spain!
Abrazos a ustedes dos,
Hi Ali,
I have just discovered your blog and truly enjoy your explanations as well as your recipes. I think I can do most things with directions and a timer.
The baked chicken was moist and fabulous. Tonight we had baked salmon that was moist and tasty, simple and easy to prepare in a brief amount of time. I look forward to using more of your plant-based recipes as well.
It was also fun reading about you and your husband and your dogs.
Keep up the good work.
Sharon
I really wanted to take a shot at your homemade enchilada sauce. While the right ingredients there was no info on proportions, i.e. measurements. If I missed a link please bring me up to speed.
Thanks!
Rick
Hello!
Just tried your gazpacho recipe. Wow! Excellent recipe!!! I love the freshness of raw veggies, and this gazpacho really hits the spot. Having been out of work due to the pandemic, I’ve had plenty of time to spend preparing meals and trying different edibles. I’ve made multiple batches of pico de gallo, chicken taquitos topped with the pico de gallo, cream Mexicana, cotija cheese, and some salsa roja.
I will be checking out other recipes here on your site, as the gazpacho is incredibly delicious. I also like the addition of the cumin.
Here’s to great food and ongoing culinary adventures!
Jennifer
Hey Ali! I just tried the Mulled Wine Recipe and it was delicious!!
Here in Peru the cuisine is super yummy so now I’m really curious to try your recipes. Especially now that we’re on lockdown with lots of free time to cook… I’ll keep you updated!! :P
Thanks,
Luis Felipe.
Hi Ali, I just tried your boneless, skinless, chicken breast, brining It for 2hrs!!
OMG!! I am sold on your recipes and will try more!
I always end up back to none in & skin never getting the right moisture with all these “I swear my recipe is succulent” recipes & although they can be tasty NEVER, this moist!!
Thank you so much !!
Hey Ali,
Love your website! Good luck on the Baby!
God Bless!
I was looking for a recipe for my large cabbage when I ran across your blog. I made the cabbage, sausage and potato soup. Not having sausage I used 100% Beef franks. It was delicious. Of course I had to divide it with my neighbor. Keep making great recipes and enjoy your time abroad. ❤️