Hi, I’m Dina Polyashov— the creator behind Simply Home Cooked (Est. 2013)
I’m a recipe developer, food blogger, and mom of four, passionate about creating reliable, family-friendly recipes that actually work in real life.
At Simply Home Cooked, my goal is simple: to help you make delicious, fail-proof meals your family will love—without stress or overwhelm.
My Story (and Why My Recipes Work)
My story begins before I ever stepped into the kitchen.
In 1994—the year I was born—my entire family immigrated to the United States from Ukraine as refugees in search of a better life. We came with very little, but we brought something incredibly meaningful with us: our food, our traditions, and our culture.
Starting life in America wasn’t easy. Finances were tight, and like many immigrant families, we had to make sacrifices. That’s why we all chose to live together—four separate families under one roof—not out of convenience, but out of necessity. It was survival. But what could have felt overwhelming became something incredibly special. I grew up in a home filled with:
- My parents and sister
- My grandparents
- My aunts, uncles, and cousins
- Extended family all sharing one space
And at the center of it all… was food. There was always something cooking. Not just one style—but a blend of:
- Ukrainian
- Russian
- Bulgarian
- Moldovan
- American
At any given time, there were multiple women in the kitchen preparing different meals—each bringing their own techniques, flavors, and traditions. Even though I wasn’t cooking much myself back then, I was constantly:
- Watching
- Tasting
- Absorbing
That environment gave me something you can’t learn from a cookbook—a deep, lived understanding of food, flavor, and tradition. It shaped how I cook, how I develop recipes, and why I care so much about creating meals that truly bring people together.
(pictured above is my extended family from my mother’s side, whom I grew up with + a few new additions who were married into the family later).
How I Became a Recipe Developer
My interest in cooking really started in high school culinary classes, but everything changed after I got married in the summer of 2012. With time to focus on cooking, I:
- Studied cookbooks
- Practiced daily
- Tested recipes over and over
Before long, I was creating my own recipes, and friends kept asking for them. After writing recipes down countless times, someone finally said: “You need a website.” So in 2013, I started Simply Home Cooked. Back then, blogging resources were limited, and most people didn’t even know what a food blog was. It took years of:
- Trial and error
- Research
- Persistence
to build what it is today.
My Cooking Philosophy
Every recipe I share is built around 3 things:
- Tested & Reliable– I develop and test my recipes to make sure they actually work—so you don’t waste time or ingredients.
- Simple & Approachable– You don’t need to be a professional chef. My recipes are designed for real home cooks.
- Family-Approved– Feeding a family of six (including picky eaters!) means every recipe has to pass the ultimate test.
Real Life Matters
As a mom of four, I know firsthand how overwhelming daily life can feel. Between:
- Kids
- Homework
- Cleaning
- Busy schedules
Cooking can easily become stressful. That’s exactly why I create recipes that are:
- Straightforward
- Efficient
- Practical for busy families (like my 30-minute meals)
Because dinner shouldn’t feel like a burden.
Why Food Matters to Me
Some of my most meaningful memories are tied to food. A single dish can:
- Bring people together
- Create lasting memories
- Connect cultures and generations
That’s what I hope my recipes do for you.
What You’ll Find Here
On Simply Home Cooked, you’ll find:
- Easy weeknight dinners
- Comfort food favorites
- Slavic-inspired recipes
- Family-friendly meals
- Step-by-step instructions you can trust
Whether you’re just starting out or already love cooking, I’m here to help you feel confident in the kitchen.
A Little More About Me
At the heart of everything I do is my FAITH and my FAMILY.
My relationship with God has been a guiding foundation in my life, shaping the way I approach my home, my work, and the way I serve others through what I create.
I’m also incredibly close with my mom—she has been one of the biggest influences in my life, especially when it comes to food, hospitality, and caring for others. So much of what I share today is rooted in what I learned from her. These values—faith, family, and togetherness—are woven into everything you’ll find here.
A Few Things to Know
- I’m not a professionally trained chef. I’m a self-taught home cook with years of hands-on experience developing and testing recipes for my family and readers.
- Nutritional information provided on this site is an estimate and can vary based on ingredients, brands, and portion sizes. It should be used as a general guideline, not a substitute for professional nutritional advice.
- This website may contain affiliate links, which means I may earn a small commission if you purchase through those links—at no additional cost to you. I only share products I genuinely use and love.
- All content and images on this site are protected. Please do not use or republish my photos or recipes without permission.
Ellen Posner says
Hi….ive been making your sourdough bread recipe for the past 3 months….eachtime they do come out perfectly as the taste and texture looks to me perfect. Have you made any adjustments to your recipe since it’s been posted? And is it absolutely necessary to let it come to room temp when taken from the fridge in the morning? How long would you keep in fridge overnight? And from the time I mix the dough to the end of the stretches time lapse is usually 3 1/2 hr…is this enough time? Any suggestions will be greatly appreciated
Dina says
Hi Ellen, great question! I have been testing it a little more and found that you can still have it cold when you place it into the oven to bake. It will still rise beautifully!
Lisa K says
Hi! I made your coffee macarons and am very happy with the ease of your recipe. Have you made pistachio macarons, and if so will you please share your recipe?
Thanks!
Dina says
Thank you Lisa! I absolutely love pistachio macarons! I have it on my list of recipes to make 🙂
Michelle Mills says
Hi, I have been baking amaretti biscuits following your recipe I found accidentally online. I have to thank you for sharing your recipe. Every time I bake some, to share them with my family and friends they don’t believe that I have baked them from scratch and have followed your recipe! Thanks so much. My background is Italian/French 😊
Dina says
Wow Michelle! Thank you for taking the time to write your kind words 🙂 I really appreciate it!
Paul Antonsen says
Hi Dina, We made Salmon Wellington and it was great. Can you freeze Salmon Wellington either cooked or raw?
Thank you for the great recipe.
Paul & Karen
Dina says
Hi Paul, yes you can freeze it. Its best to freeze it before baking.
Jonathan S says
Hello Dina,
I love a cooking site that has a personal about me section. I love the lines in the carpet as well.
Looking forward to trying your Copycat Pizza Hut Breadsticks recipe and finding so much more. I think I’ll be adding this site in to my favorites when I need some inspiration
Dina says
Thank you so much Jonathan! I am so glad that you found my website. I hope you find many recipes that you enjoy here!
Amos Kitani says
Are there measurements for the dango recipe??
Dina says
Hi Amos 🙂 Every recipe on my blog has measurements. You have to scroll down a bit to get to the ‘recipe card’. You can also hit the ‘jump to recipe’ button at the top of each recipe. I hope that helps! Also, you can leave a comment on the recipe itself so I know exactly which recipe it is. Thanks 🙂
Carrie says
Hello, I just found you, and I want to make your rolls, but I don’t have a stand mixer, what do you suggest? Food processor? Thank you.
Dina says
Hi Carrie, could you please specify which rolls you are referring to? This is my about page, so I am not too sure which recipe you are referring to. I have cinnamon rolls, brioche dinner rolls, and savory turkey provolone rolls.
Andy says
Hello Dina! My name is Andy and wanted to ask about making dough for biscuits, crescents etc. I’m new to cooking and is making dough something that is easy or takes a few tries? Cause I usually buy premade dough but I’m willing to take a new challenge in making dough from scratch.
Dina says
Hi Andy, thank you for stopping by. That’s a great question! I think it depends on the type of dough. If you’re making something like croissants, it can be a little challenging. I would start off with something simple like buttermilk biscuits if you are new to baking.
the avocado lady says
so I was viewing your YouTube recipes and your blueberry muffins look amazing!!! if only you could send me some 🙁 love- your biggest supporter:)
Dina says
Thank you so much!
Gina Brosell says
Can the tempura shrimp be made with rice flour?
Dina says
Hi Gina 🙂 I have a few recipes regarding tempura so I am not too sure which one you are referring to. For future comments, if you could leave them under the recipe itself it will help me answer questions better. 🙂 To answer your question, yes rice flour should work for tempura. 🙂
Suzanne says
Hi Dina,
I am thinking about making your Salmon Wellington for my book club…
I would like your recommendations for adjusting the recipe for 10 servings.
Thank you,
Suzanne
Dina says
Hi Suzanne, this recipe serves 8, so 1 fillet per 2 people. It’s a lot for one person to eat. So in order to serve 10 people you would need 1 more salmon fillet. I would just add a little bit extra of each filling ingredient. I hope that helps!
Branka Batricevich says
Hi Dina,
Love, love your blog and recipes! Your detailed approach in sharing a recipe is impressive, it’s user friendly and success driven . Thank you!
Wish you and your beautiful family continues success and every Blessing ♥️
Dina says
Thank you so much, Branka! Your kind words mean so much to me. I really appreciate you taking the time to write that. Wishing you many blessings as well 🙂
Bea Tijerina says
I just found your blog. I just moved to Portland from TX and sometimes miss just connecting with someone, even if just online, that have the same passion for God, family and just being a good homemaker🥰. I have a professional job, but being a homemaker is my favorite job of all. Your recipes inspire me. Thank you 💕 I have to ask, if you live in Portland area, can you please post the best places to shop for food? TY again.
Dina says
Thank you so much, Bea! I am so happy you came across my website 🙂 I actually live in WA state and have been to Portland 2-3 times in the past years. Unfortunately, I do not know the area too well so I can’t really help in that aspect. But I do have a food blogger friend that lives in Portland and would be able to help you with your question. Her Name is Marina and her website is LetTheBakingBegin.com 🙂
Holly says
Hey! Just found your page and I am loving your recipes! I just had a question for your recipe on how to make crepes from scratch. If I were too make this but only make two or three at a time, what could I do with the rest of the batter? And if the batter is a goner and can’t be refrigerated and has to be thrown out unless you use it that same day, how long could I store the batter until it wouldn’t be good to eat? Thanks so much!
Dina says
Hi Holly 🙂 Glad that you found my food blog and love my recipes! Thank you for your support! Regarding the crepe batter. I would recommend making them all at once and freezing the crepes you won’t be enjoying them soon. Or you can keep the cooked crepes in the fridge for up to a week. You can put the batter in the fridge but only for a day. I hope that helps! Let me know if you have any more questions. If you leave a comment on the recipe post itself it helps me answer your question better. This way I know exactly which recipe you are referring to. I hope you love these crepes! Let me know how it goes 🙂
Connie Drake says
Hello! I hope this is a good place to ask a question… I’ve just recently found you on YouTube while searching for a brioche bread recipe and someone who uses the Bosch mixer lol … so incredibly difficult to find but there you were 🙌 Yayah PTL!! Anyway my question is : in the video when you get to the point of turning the mixer up you say to mix on high, could you please tell me which speed that is ? 2 ,3 or more?
Thank you and blessings
Connie
Oh and if there’s a better way to get questions besides here, I couldn’t find any other way 🥰
Dina says
Hi Connie 🙂 Any place is ok for a question. However, it makes it easier for me to answer your question when I know which recipe it pertains to. So leaving the question on the recipe post itself would be the best place 🙂 With that, I use the highest setting on my Bosch mixer, which is 4. I hope that helps clarify! Thank you so much for your support! Blessings to you as well! 🙂