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.
Hello, I just made your bourbon cookie recipe. Wow they were awesome. I read your bio. You and I could surely be friends. I am going to start today to make some of your recipes for dinner. I need to ideas for my family. Thank you for sharing all your inspirational recipes with us.
Love your recipes!!!! And what you stand for.
Ali…I just wanted to say it’s been a year or so since I “found you” and I LOVE “Gimmie Some Oven!”
You’re my go to every day and every recipe search I’m ever looking for. THANK YOU for all you do! Love everything you do and can’t wait to try my next “Ali adventure!”
Much Love
Heather Pendragon
Hi Ali! I live in Colorado at 7500 feet elevation. Are your baked good recipes (cookies, cakes, etc.) altitude friendly?
We made this roasted tomato soup and used a dulce paprika from Spain. We’ve been to, and dearly love, Barcelona. As soon as my 21 yr old son tasted the soup he said “this has to be a Spanish recipe. I’m sure I could be served this soup there.” I looked and your bio and we were all excited to learn you are living in our favorite city! We plan to return next year to see the completed Segrada Familia and kayak in the Mediterranean near Roses! Thank you for the recipe!
Thanks very much for all of your creations. Keep it up.
Ali, I just read your bio! What an amazing young lady you are, living an awesome life with your partner and dogs! (I love those critters also) Both of my daughters have dogs, and like my 3 grandchildren, they are considered as such! I so very much enjoy your recipes and are getting ready this afternoon to make one of your breads, probably the Cranberry one! I am a live alone grandfather who does all of my baking and cooking and dwell on nutritious aspects first and foremost! Thanks so very much and stay safe and always enjoy the many blessings we have from living in North America! I live in Newfoundland, Canada and was one of the towns that helped during the 9/11 crisis! Paul Peckford
Hey Ali –
I just made your French Onion Soup recipe.
So delicious! (I added some left over smoked brisket that I had in the freezer)
I didn’t realize whose recipe I was using until after I shared the web page (found via google) in my family text thread and realized I remembered who operates this website!
Anyhow, loved your recipe, and best wishes from the MidWest.
– Mark Beard
Can I serve your Mediterranean farro salad at room temperature?
Hi Ali
Lovely to read your story and I hope you are well settled back in Kansas City. Your Mexican Breakfast Casserole came into by inbox via Samsung this morning . To get the recipe I had to spin through your index. I love your colours, fresh recipes and Spanish/Mexican/Mediterranean twist. Hope all is going well, though you mentioned some tough times behind and ahead. Best wishes and one day I shall bake your Mexican breakfast.
I am from Down Under but 44 yrs ago I spent a year in Arizona which was heavily imbued with Mexican flavours.
Cheers and thanks Sara