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.
There are so many more recipes to explore, but they are great, thus far!! Thank you!
I like to have the Recipe Variations/Additions when I print a recipe, so end up having to cut & paste into a document rather than just straight printing from the page. As you go back through your pages to update, could you have those available in the print the recipe function, please? Could be part of the “Notes” section.
Living the life you described over in Spain and sunning on The Terraces, I felt a pang of not being fulfilled over here in Oklahoma… anyway I like your recipes and I love your story of hanging out around Barcelona. Thanks for sharing
Great recipe! I adjusted it slightly for gluten free flour. I also substituted ham for bacon and shallots for spring onions. My cheese was a sharp cheddar/gruyère blend. I used heavy cream instead of buttermilk. The scones came out beautifully with an egg wash and sprinkle of cheese on top! I wanted to thank you for sharing so much of your cuisine and from Spain no less! Quick question: would they have been fluffier, and/or flakier had I used buttermilk? The dough was slightly dry and crumbled some when I rolled it out. But, for my first try, and after a slight adjustment rolling and layering, the scones were tasty, flaky and enjoyed by all! Thanks again. ¡Muchas Gracias!
We are loving the Healthy Banana Muffins. I’m wondering if you ever tried baking a cake or banana bread from this recipe. If so, how big a pan and for how long did you bake them? Thanks
Thanks for the brining tip for chicken, so easy. My roasted chicken came out so tender and delicious. Enjoy your blog and the plant based recipes.
Hi Ali,
I wanted to let you when I try to print it usually makes around 20 pages. |Could you please try to make it more like a 2-3 page recipe. It would make it helpful.
HAPPY~HOLIDAYS,
Cris
I just printed the recipe and it was 2 pages,not even.
Hello Ali! I am relatively new to your site, but I have already seen several recipes that look delicious and I am anxious to try them. Thanks! Best,Mike
Just spent a couple of weeks in Spain (including a few days in Barcelona, of course.) I’m so jealous. This next might be getting a little too personal: how do you stop being a musician?
Hi Ali–
I don’t really sign up for food blogs, although I DO look for recipes. But I am excited to find that you have a vegetarian (like me) in your house, married to a meat-eater. :o) And that most of your recipes are plant-based, even though you like the occasional indulgence.
Wishing you the best, and I’m glad I discovered you. <3
Cheri
I’m very interested and excited to try your recipe for Peruvian Chicken and Rice soup. First of all, I love making soups of all kinds from any country. But most of all I’ve always had an interest in Peru. With that, I’ll come back here to share my thoughts.