About Ali

Ali Martin | Gimme Some Oven

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 shared around the table, and specifically, 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 weeknight date nights in 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 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 wildly delicious — right?

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

Ali Martin

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 blog 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 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 in the fall of 2018.  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.  But here at home?  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.

The BEST Butternut Squash Soup | Gimme Some Oven

A bit about the blog.

Another 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 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.

Ali Martin in Santorini

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!


Leave a Reply

Your email address will not be published. Required fields are marked *

392 comments on “About Ali”

1 4 5 6
  1. Ali – love all your recipes! Question on the Roasted Tomato Salsa – do you put any seasonings on the tomatoes, onions, garlic and jalapenos when you roast them in the oven? The great picture looks like there’s maybe some salt & pepper? Or perhaps it just the blistering from the broil? Thank you – and again, love love all your recipes!

    • Love your recipes! And so cool that you are from KC. I’m from Independence myself. I feel like I can always find a good, high quality recipe when in need of it. I need to follow you on Instagram as I would love to go back to Spain! Keep on blogging!

  2. Started out to make 1 recipe of this and ended up making 3 because I loved the taste so much!! Delicious!! Still my question is does it have to stay in refrigerator once canned?? I would think not, but need to know.

  3. Just made the Best Fried Rice Ever!! Thanks for the recipe. You’re right about the sesame oil!
    Sorry , no pictures. We ate it all, too fast. But it looked just like your pic!


  4. Every recipe you post is amazing! If I type something I want to make into the search bar on Pinterest, and your link pops up, I always go with it, and it is always a family favourite from then on! Thank you thank you thank you :D

  5. LOVE, LOVE, LOVE your blog! Have 3 middle school kids with various food tastes and a husband who will eat anything :) We eat at home 7 days a week and try to eat whole foods as much as possible. Your blog has enabled me to easily cook good food that tastes great! Turkey Cheeseburger Soup, Ultra Crispy Nuggets, your simple salads and more have been lifesavers! They get thumbs up from everyone in the family. THANK YOU!!!!

    • Your site is my absolute go-to when looking for new recipes to try. As a half-vegetarian myself I appreciate that you have recipes that my husband and I will both enjoy, or can be adapted easily. Thank you Ali!

  6. We had the Authentic SPANISH GAZPACHO two nights ago. Living in TN made it even more enjoyable since it is a cold soup, and we currently have 95 F almost every day. It was very easy to make and very delicious.
    I will try more of your recipes since I am from Germany and I love good food.
    Thank you and keep on doing more.

  7. Ali, I am a woman of 56 years, a wife of one man with 36 years of marriage behind us, and a mom of eight children (our youngest being 21). Since the time my children were young, I have cooked each night for them but it was always a dread and I had to face it – not something I enjoyed. Now, with my children all grown and most all out of the house, (we do have 6 young adults borders who rent our bedrooms , two being our youngest), I not so often cook dinner , if I can help it.
    I decided a couple weeks ago to look for healthy, but delicious and simple recipes and I happen to come across a recipe from Gimme Some Oven. I liked what I saw and I have been copying recipes every since! I am only two weeks to your blog and I have gained an enthusiasm to cook that I never had! Keep up the good work! And, thank you for sharing, Ali. (I share your love for Kansas City as well, Ali. My husband and I have lived in Olathe, Ks for 36 years and are in Kansas City all the time. And, so are our children , who are your age).

  8. Ali, you are a very talented young woman !! Your recipes are easy to follow thank you!

  9. Hi Ali,
    I will be hosting a dinner party for our neighbors and making your chicken enchilada casserole. Another neighbor is bringing authentic Mexican Flan, and another neighbor an awesome guacamole appetizer. What do you suggest I serve along with that casserole? I’ll also be making a pitcher of your margarita recipe too!

  10. Your Jambalaya recipe drew me in, and now I am an ardent fan. I have never followed any cooking blogs, but you have changed the way I rummage the internet for recipes. Thank you so much.

  11. I tried your potato soup recipe last night and added a couple of red chili peppers to it. We loved it! Thanks! Will be back to try out some of your other recipes! Am anxious to try some of your plant based offerings.

  12. This website set up is so freaking cute! and i love love love you wedding blogs and videos! eee!

  13. Hi Ali,

    I would love to make some allergy friendly beef jerky. My son has Autism and Epilepsy, and he cannot have any Dairy, Soy, Legumes, Gluten, Grains, Starches or Sugar. I am hoping for a spice mix that has none of the previous ingredients, and tastes wonderfully savory. Thank you for your help.

  14. How long will this cake keep if you want to give it as Christmas presents. Really delicious.

  15. Ali, I am SO excited to try the Chunky Guacamole recipe and the Slow Cooker Hot Artichoke Dip! I love your blog, recipes and energy, and the fact that you moved to Spain and love studying Spanish 📚…me too!
    I’ve been experimenting with ‘Bowl’ recipes and will see if you’ve done the same. Thank you! Have a great weekend!

  16. I’ve been using you recipes for a couple years now. When I look for recipes online I look for gimmesomeoven first! You’re cooking skills are remarkable and have never failed me.
    Now my confession:
    I’ve made several of your recipes and told my friends where I found them. My friends would ask about the the website and I just figured it was some old dude on the internet with a lot of experience. My bad, as I am a 57 year old dude who loves to cook. I joined the newsletter today and read your bio and was pleased to see you are “not some old dude” ; but a beautiful(!!!) young woman who’s husband and the online community are blessed with.
    Keep it coming, you make life worth living.

  17. Can you use the cold slaw cabbage for the cabbage and potato soup?

  18. Querida Ali: Te escribo desde Colombia, Sur América. Probé tu receta de arroz chino y me encantó, así que la he adoptado de ahora en adelante. Quiero expresarte mi agradecimiento y desearte un Feliz Año 2020. Escribo en español porque veo que estás viviendo en Barcelona con tu esposo. Felicidades! Yo estudié en Lawrence, en KU, así que Kansas City me trae buenos recuerdos y me alegré de leer que provienes de allí.
    Un saludo cordial,


  19. Thanks so much for your wonderful light. I made the focaccia and it was the best I’ve ever made. I just followed you on Instagram under Copper Beech Institute, the nonprofit mindfulness center that I founded 5 years ago. May your light only continue to shine more brightly.

    Wishing you peace and courage,


  20. your baked chicken recipe is amazing thank you… dave

  21. Hi Ali. Just discovered your site with great recipes and blog. It took me forever to find who created these recipes. You refer to your site by name but not yourself. Finally went to About where you introduced Ali. Only time I found your name. As a vegetarian, I have is disagree with your statement, “especially thanks to marrying a vegetarian), so you may notice that proteins are becoming less and less common around here.” Meat and fish proteins are becoming less common, but you are discovering more vegetable proteins! Keep going and don’t give up. You have a wonderful outlook.

  22. Dear Ali –

    I have told SO many people about your blog over the years. So happy to see you achieving a well-deserved success. And BTW – I really appreciate that so many of your recipes are plant-based. <3

    Keep it up!

  23. I want to make your candied pecan chex mix, but I can’t find the recipe. I’ve gone to the chex.com website. N

  24. Hey Guys. I was just referencing your jambalaya recipe for a prepared item at Local Pig and recognized your photo. Small internet.

  25. Love the Thai Cucumber Salad. Approximately how many servings are in the recipe?

  26. I have been following you for several years now, and I admire your upbeat attitude toward and enjoyment of life. You have my favorite recipes for the Mexican food I miss here in Washington State, where I can pull them up and share the marvelous food, true to the tastes I know with some exciting and interesting additions, I so enjoy with the People of the Great Northwest. It is marvelous that you are able now to devote your time to a job you love as well as a husband (and pups). May God continue to bless you and your endeavors and your family! Thank you!

  27. I just wanted to thank you for your blog I mostly watch you in bloglovin and then go back in do some of your other recipes that I’ve seem to miss or decide that’s not what I wanted that day of the week did not know you had a YouTube channel I will be looking for that what I’m interested in right now is the cabbage egg drop soup and I think I you have given me an idea what they use for the soup base at my favorite Chinese restaurant for a Chinese vegetable soup lot of it is Napa cabbage has a couple of pea pods thrown in usually quite a few mushrooms bamboo shoots occasionally some carrots or bean sprouts and lots of onion and celery has a wonderful flavor but I could never figure out what to do as starters this gives me a good idea where to go to start figuring this out I am older about to turn 66 but cooking for 6 for adults and two teenage girls so I get my cooking experience you give me ideas sometimes I don’t use the whole thing sometimes I use it spot-on take care and keep the good stuff coming

  28. I’ve been looking for a tasty, quick and reproducible recipe for oriental stir fried rice with lots of room for experimental and creativity. Thanks for sharing your recipe.

  29. Love to try your foods!! Going to make the baked eggplant parmesan soon!! :-)

  30. Hi, this is Birgit, your upstairs neighbor. Just to thank you for your lovely “corona bag”!!! It was so funny (two rolls of toilet paper, hahaha…), and so thoughtful ! We will be shut inside for quite some time, probably, so if you ever need anything, just ask!! No real hugs allowed right no, so please take a virtual one! Keep healthy, everybody, and lots of patience!

  31. I LOVE this recipe… and I have made it twice (in the past 2 weeks) but would love to make a usability suggestion.

    I have this recipe on my phone…and the ingredients are listed separately from the directions. It would be helpful to those (who like me, use their phone for recipes) to add the ingredients into the directions.

    For example.
    2. In a small saucepan, heat 3/4 cup of butter and the 6 oz of dark chocolate….
    Just a thought.

    Thanks for having amazing recipes!

  32. Hi Ali,

    I just discovered your website and it’s fantastic! I looking specifically for hearty AND low-calorie recipes, and I’d like them to include the calorie counts. Is there such an animal?

    Thank you so much!

  33. I have cooked in small cafe’s for years. I’m 75 now and only have myself to cook for. I really enjoyed your blog. The recipes you have on are what i have wanted to do myself. You have used ingredients that every cook, new or old can follow. And ingredients that most cooks have on hand. Good work. Keep it up. Jane in colorado.

  34. Great dinner recipe in this time of Covid-19. Thanks, it was delicious!

  35. How can I make the dark chocolate oil tart recipe enough for an 11 inch pan

  36. I truly hope you are safe & healthy!

  37. Delicious Irish Soda Bread…thanks for the simple recipe!

  38. Great recipes! By the way what font do you use?

  39. Made your favorite chicken breasts last night. I can’t believe what a short brine can do….and the spice blend was terrific! Can’t wait to try more recipes! ❤️👏

  40. Came here for the Mint Coffee recipe and wound up spending some time going through your site and blog. Hope all is well, as it appears you are in the worst of it in Europe right now!

  41. Hello Ali….Have been using your fabulous recipes for some time and thought I should thank you!
    My husband and I are senior citizens (probably old enough to be your grandparents) and try to
    eat healthy and your my very favorite site with outstanding “easy” recipes.! With the virus that is
    going on in our worlds today we are being even more dedicated to eating healthy and at home.
    Just finished copying 4 new recipes this morning. Soooo thank you so much for what you are
    doing to help all of eat well and healthy.
    Also loved the pictures of lovely you and your handsome husband with the sweet puppies. We just
    have a new puppy 4 months old. We lost our other Australian Shepherd and just could not bear to
    be without his baby brother Sam. Stay safe and well….Kind Regards Vivian, Jim and Sam

  42. I enjoyed your post very much.

  43. I always end up coming back to your blog and recipes! Wish you had a cool book :)

  44. I was looking for a good lentil soup recipe and discovered your blog. I tried your Lemony Lentil Soup today, and it was scrumptious. I added it to my Paprika Recipe Manager app, and it gets 5 stars! I will be trying more of your recipes .. they do seem to be my style.
    Then I looked you up, and discovered that you live in Barcelona. I love Barcelona, by the way. But I was horrified because of what Spain is going through right now with COVID-19, and I’m writing to find out if you are safe. I hope and pray that you are, and that you and your husband are well.

  45. I am tickled to death to have stumbled over your blog. I was just looking for a recipe for fried rice. I was drawn to yours for some reason. The love of my life is from Seville (Sevilla for the natives) and we live in Pensacola, Florida. We are both foodies and we love surprising each other with a something/anything approach to cooking. I am from Alabama and I am well trained in the art of cholesterol. Concha is well trained in everything I have never heard of. She is a specialist in sauces from the Canary Islands and her gazpacho is becoming famous on the Gulf coast. Thank you for doing that voo doo you do so well!