About Ali

Ali Martin | Food blogger at Gimme Some Oven

Hey!  My name is Ali.  And I am so happy that you found your way here to this little corner of the internet!

Gimme Some Oven is a celebration of life shared around the table, and specifically, the recipes that bring us all together.  Because whenever I think about it, most of my favorite memories in life really have taken place around one table or another.  From cozy date nights in watching “This Is Us” with our favorite garlicky pasta, to impromptu happy hours after work 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 over a pan of my favorite chicken enchiladas to friends after surgery, to introducing our 100th friend to the brilliance that is nooch popcorn — well, if you ask me — good food shared with good people is pretty much the best.

And all the better when that food is quick and easy to make, legit do-able, seasonally inspired, lightened up a bit, and wildly delicious — right?!

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

Ali Martin

A bit about me.

Right here is how you’ll find me most of the time.  Yoga pants.  Comfy sweater.  Baking yummy stuff to bring over to our neighbors.  That’s my total happy place, right there.

Beyond that, I’m a musician-turned-full-time-blogger who has the complete privilege of spending my days creating recipes to share on the world wide web, which — miraculously — means that they somehow sneak into your kitchens halfway around the world.  Which I happen to think is just about the coolest thing ever.  I love my job, and love all of you, and don’t take a single moment of this awesome job for granted.  I love creating recipes that I hope you will also love.

Beyond the blog?

I’m a Kansas City girl who recently had some friends set me up on a blind date with the guy of my dreams…and then fell head over heels in love with him…and then married him ♡♡♡…and then together, we decided to follow our craziest dreams and move to Spain…and now?  We’re livin’ the expat life together here in the heart of Barcelona with our two pups.  And I couldn’t be more grateful.  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 can see here, I also have a permanent case of the travel bug, and love setting out on adventures as often as possible, especially while we’re living in such close proximity to sooo 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.  But beyond that?  My favorite things in life tend to always 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.

Without a doubt, the other favorite love in my life is this space right here.

I actually 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 a total hobby for me.  And as you can see if you take a scroll back through the 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, 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!

Finally…

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!

Love,
Ali

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303 comments on “About Ali”

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  1. Great job, Ali – and an impressive amount of work! I found you by searing for a recipe about making Vietnamese Pho. Your approach is fantastic and I totally connect with your food philosophy. I also love to cook a bit of everything and don’t have a specific niche. I had a food-related website for about ten years and have had articles about food and cooking published. I am very impressed by your photos, the ease of the recipes, and fun writing. Keep up the good work! Can’t wait to test out the pho this week.

  2. I have always loved your blog Ali and now am finally starting one of my own. Feeling late to the blog party – so love your generous spirit to fellow bloggers and LOVE your recipes!

  3. I’ve tried several times to view the red enchilada sauce recipe but have somehow been unable to find the exact measurements of the ingredients. Even the video doesn’t specify. Please advise as to where I can find that info. Thanks!

  4. Have loved all the recipes you shared so far. Keep it up!

  5. Love Spain! My beautiful wife and I visited two years ago and are planning a new longer trip in 2021.
    My wife makes an incredible Cambodian curry. It hits all five points of flavor. I wonder if you would be interested in it. One or two warnings. For one it is addictive. Two, there are twenty ingredients. Fresh Thai basil and fresh lemongrass is essential. Shrimp paste and quality fish sauce is also necessary. If you have access to these ingredients you will make this again and again.
    My wife and I love to cook, bake and bbq. Our family dinners with our adult children and spouses are legendary for diversity of foods. My daughter has been taking a night now too. Only stipulation is no processed foods. All ingredients must be fresh and preferably in season.
    NO LIVER OR OTHER ORGANS. But tripe, sweetbreads and intestines are ok. We live in a coastal community in Connecticut so seafood is a go to at most meals whether as part or main dishes.
    My son and your husband could be brothers, not quite twins but close.
    Michael

    • Please, Please, Ali, get Michael to share his Cambodian Curry recipe! But also, today I found your “gimmesomeoven” site searching for a homemade enchilada sauce. So glad to break free of cluttered-hard-to-use sites; I am loving your layout, readability, and fan-commentary. I too am from KC (and my name is also Ali and my first husband was a chef). And I look forward to finding many more gems on your site. Thank you for embarking on your adventures & blog!!

  6. Hi Ali, and greetings from Kansas City (actually Lee’s Summit) where it’s unusually rainy and cool…perfect cooking weather! Thank you for your awesome blog and recipes. I have never enjoyed cooking, until recently my husband signed us up for a meal kit service. We quickly realized that it wasn’t so hard and we have started to dip our toes in the water!! (And yes, we cancelled the meal kit service.) I’m excited to make this pasta salad for my daughter’s wedding reception picnic! Thanks again!!

  7. I tried your chicken recipe and it was superb. My granddaughter lives with me and I have to make her lunch daily as she hates the cafeteria food. And chicken is her favorite but the chicken I was cooking was so dry and tough, but she still ate it. So I decided Would try to find out what I was doing wrong. Well, now I know. I also found your recipes for steak and pork chops and can’t wait to try them. I’m a 78 year old grandma and my granddaughter is almost 14 and she likes good food and likes to make food so I want it to be as delicious as possible .

  8. Great Job on all. Fantastic Baked Chicken recipe!
    Move over Martha Stewart.

    I wonder what instrument you play ?

  9. Love! Love! Love your site! Every recipe I’ve made has been easy to follow, easy to make, nutritious and delicious! I so appreciate the variety of recipes you post. Thanks for helping make dinnertime fun!
    -Lori