About Ali

Hey! I’m Ali, and I am so happy that you found your way here to Gimme Some Oven.

I created this little corner of the internet as a celebration of life around the table and the recipes that bring us all together.  Because really, most of my favorite memories in life tend to take place around one table or another.  From cozy weeknights in with my favorite curry soup, to impromptu happy hours with friends toasting the world’s best margaritas, to decades of Christmas Day dinners fighting over the last slice of Grandma’s pecan pie, to bringing pans of my favorite chicken enchiladas to friends after surgeries, to introducing our hundredth friend to the brilliance that is nooch popcorn — life has convinced me that good food shared with good people is simply the best.

And of course, all the better when that food is quick and easy to make, seasonally inspired, lightened up a bit, and totally delicious — right?

If that sounds like your style, you’ve got a kindred spirit right here.  ♡

A bit about me.

When I began this blog back in 2009, I was working as a full-time musician by day and cooking up a storm by night.  Now, I have the privilege of getting to work on this site full-time from my little kitchen in Barcelona, writing and photographing and creating recipes that will hopefully make their way into your home as well.  I love what I do, and love all of you, and love this crazy world wide web that brings us together.

Beyond the blog?

I’m a Kansas City girl who recently got married to my favorite person in the world.  And in 2018, we decided to follow our craziest dreams and move to Spain.  Now we’re livin’ the expat life together in the heart of Barcelona making a new home here with our two pups, and we’re soaking it all up.  Life has a way of changing in a heartbeat.  And I’m so thankful for this new season that has been filled with so much love and light.

As you’ll come to find, I also have a deep love of travel, and love setting out on adventures as often as possible, especially while we’re living in such close proximity to so many of the places on my European bucket list.  So if you follow along with our life behind the scenes, don’t be surprised if the scenery changes often.  Here at home, though, everyday life tends to revolve around good friends, studying Spanish, Barre3, Mexican food, the Enneagram, playing music, and making food for people I love.  Oh, and snuggling with our cute pups as often as possible.

A bit about the blog.

I started this blog on a total whim back in 2009 when I was beginning to cook more and more, and wanted a place to organize and keep track of my favorite recipes.  It was initially a total hobby for me.  And as you can see if you take a scroll back through the photos in our recipe archives, ha, I still had lots to learn back in those early days. 😂 But the more I began blogging, the more I enjoyed learning about photography and recipe development and writing.  And the more I began to find my own style of cooking, and the values and rhythms and ingredients that felt true to me.  And through it all — thanks to the miracle of this crazy world wide web — I started seeing more and more of you give these recipes a try for yourself.  Which I still say is the absolute coolest thing ever.

Truly.  Back when I was in college, food blogs didn’t even exist!  Let alone, have the potential to support full-time incomes.

But over time, this site grew to the point where I was able to leave my previous job as a musician and work on cultivating this space full-time.  And for that — and especially for all of you who tune in week after week, month after month, year after year — I am deeply grateful.  I take very seriously the trust that you all place in these recipes, and love working on new ones that will hopefully be total winners when passed around your own tables.  So whenever I see you tag a recipe on Instagram or read a comment that you made and loved a recipe, welp, just know that you’ve downright made my day.  Absolutely love it.

A bit about my food philosophy.

So what kinds of recipes will you see on Gimme Some Oven?

I always used to struggle with the fact that this blog didn’t really have a “niche”, especially having heard from so many experts claim that blogs couldn’t be successful without one.  But here’s the thing — I blog the way I cook.  And I really enjoy cooking a little bit of everything!

I love the balance of improvising a stir-fry one day, and then measuring the precise amounts of ingredients for a meringue the next.  I love adding as many greens and veggies to my plate as possible, and then maybe indulging in a fudgy brownie for dessert.  I love cooking as seasonally as possible, yet will cave for a good pint of fresh blackberries at the store any day of the year.  I love dinners that take less than 30 minutes to cook most nights of the week, and then enjoying a glass of wine as I babysit a slow-cooking pan of paella on a Saturday.

A little bit of everything.  All things in moderation.  All of that good stuff.

That said, without a doubt, most of the recipes on this site generally fall into the quickeasyseasonal, and lightened-up category.  And while I still eat meat, we cook plant-based recipes most of the time at home nowadays (especially thanks to marrying a vegetarian), so you may notice that proteins are becoming less and less common around here.  Otherwise, you’ll find that the blog generally has a pretty good balance of recipes showing up here in a given month.  And as always, if you ever have any recipe requests, don’t hesitate to let me know!  I love making them happen!


For more info about blogging, photography, and life behind the scenes, feel free to check out my FAQ page, which I try to constantly update.  And if you haven’t already, feel free to subscribe to our YouTube channel, where we’re now posting new videos regularly about life behind the scenes, in addition to lots of yummy food videos.  And of course, always feel free to follow along and come say hi on Insta too.  ♡

More than anything, I just want to say thank you so much for being here, and hope that this site can play some small part in making your days a little brighter and tastier.  Cheers!


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400 comments on “About Ali”

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  1. Hola!

    So, I just stumbled across your blog looking for a Jambalaya recipe. It looked pretty good and am now set out to make it here at home best I can from where I live (and during the covid lockdown). I then looked here on your “About” and got a real kick. In short, my girlfriend and I are from the states, Florida, but she is from Puerto Rico originally. In 2017 we followed a crazy dream and moved to Spain as well! We came to start our own restaurant and have one now on Mallorca! We initially moved to Asturias and rented a restaurant there for about a year and a half and we decided to move to a more warmer climate as Julia could not take the winters in the mountains being an island girl. So, from one expat to another, hola neighbor!

    As a side note, I’d be curious if you have some versions of these recipes based (or tweaked) to what we can get here. I can get a lot of things from the big market in Palma, but for instance, I have yet to find Andouille and use chorizo criollo. And for the restaurant we have altered many recipes trying to use as many local ingredients as we can to blend them into a “local” version. We cook with Sobrassada a lot as well.

    Un Abrazo,
    Matt y Julia

  2. Can I have the measurements for the Ricotta Gnocchi recipe?

  3. Ali,
    So enjoy learning about you and how you began this site. I am a recent “fan” of this site. Your advice on how to cook a delicious chicken breast has changed my family’s dinner time! Tonight we are trying the Moo Shu Chicken….the directions, tips and videos are exactly what I need.
    Sometimes I would like to cancel dinner time, but know that isn’t possible. My family wouldn’t go for that ……
    Then I look for recipes, end up at your site and get excited about cooking again.
    I hope you are well, especially in light of COVID-19. Many people are cooking much more at home now. When friends ask what to make I start them with your chicken breasts, the recipe/ideas that got me started.
    Thank you so much!