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.
Your Barbacoa-Style Beef Tacos turned out awesome.
Thanks Pat, we’re so glad you enjoyed the recipe! :)
Hello. I have a couple of questions regarding your slow cooker chili. When you mention the 1 chipotle in adobo sauce what is exactly is that and what brand is it? Does this come in a can and if so what size can is it?
Also, for the 4 ounce can of chopped green chiles….do you use the entire can and if so what brand is it?
Hi Rosalie! For the chipotle in adobo sauce, they’re typically sold in small cans in your grocery’s Hispanic section of the International aisle. Embasa and Goya are the two brands we usually see. There are several peppers in a can. And yes, we use the whole can of green chiles — those should be in the same area as the chipotles, and the brand we usually see is Old El Paso. We hope you enjoy!
Hi Ali I just want to know – regarding that ‘flourless 3 ingredient chocolate cake, how much, chocolate, butter and eggs can I use for this recipe. I am very anxious to make that chocolate cake but don’t now the quantities. Thank you
Kind regards
Hi there, we think you meant to leave this comment on the cake recipe, but we’re a little confused, because the quantities for all of the ingredients are listed right here:
You need:
8 large eggs, cold
1 lb. dark, semisweet or bittersweet chocolate, coarsely chopped
16 Tbsp. (2 sticks) unsalted butter, cut into 16 pieces
optional toppings: powdered sugar and/or berries
Just made these and they came out perfect. thank you for sharing your recipe
Hi Karen! We’re not sure what recipe you’re referring to, but whatever it was, we’re happy you liked it! :)
Hi Ali,
I love your site! Want to let you know that your recipe index has a broken link. When I click on Entrees/Main Courses I get a 404.
Happy cooking and sharing,
Nurya
Oh goodness, thanks so much for bringing that to our attention Nurya, we will get on fixing that ASAP!
Nothing beats a good dish! And you certainly have the knack for it. Oh for the love of food, I’ll have no choice but to hit the ping pong table extra hard after gorging for the holidays! I find myself wanting to try new things and it looks like I’ve found just the site.
Thank you Tim, that’s very kind of you! We appreciate you being a fan, and we hope you have a great new year’s! :)
I like the chex mix and truly enjoy cooking. The tips are very helpful and appreciated. If looking for a new book for book-clubbing. ” A Poet’s Dream ” by Rev Matthew Whitten is a really good read with much food for thought. And ends up being much, much more than many notice. The very next to last blank page of the book has a hint and clue. One gets to read from many points. Amazing read.
Awesome, thanks for sharing with us Matthew, we’ll check that out! :)
Thank you for taking time to respond to my question. It was helpful.
Hi I enjoy your recipes. My dad has been ill since August and I wanted to make him the peanut butter cookies on your website. Do you know what I could substitute for the brown sugar? The white sugar I can sub splenda. But baking for diabetic is new to me. Any help would be appreciated. I wanted him to be able to enjoy a cookie at Christmas. Have blessed season, thank you
Thank you Sue, we’re happy you’re a fan! We’re sorry your dad is not well, we hope he gets better soon! You may be able to find a low-glycemic sweetener that’s similar to brown sugar, such as Agave, but even that might be too sweet for a diabetic. Truvia does make a brown sugar blend that you could maybe try. We found this, and perhaps it will be helpful to you! Honestly, we’d still recommend checking with a doctor, as we are not experts on cooking/baking for those with diabetes, and we don’t want to relay any information to you that is incorrect or that could make your dad more sick.
Yikes! I accidentally used cayenne pepper instead of chili powder!! Is it still salvageable?
Hi Nancy, we’re not sure what recipe you’re referring to?