On average, how often do you cook from scratch?

Every day. It's a lot cheaper to feed a family that way.

Only 2 days per week (Saturday and Sunday); however, I cook enough on the weekend to last me through the week.

I work long hours, and don't really have enough time to cook on weeknights, but I dislike eating out. So I cook lots for lunch Saturday and Sunday, and a big supper on Saturday. Then I package up the leftovers for my lunches and suppers throughout the week.

I can't cook anything except mashed potatoes. But my mom does the cooking, and she does.. idk how often. Just .. a lot. I help sometimes. Oh, but I did cook chinese food for some occasion. It wasn't good.

2-3 times a week, though even when I eat pre-prepared food, it's usually something I made then froze. I don't love to cook every day, but I'm trying to eat healthier, so I have to make my own food (with lots of veggies, low salt, low sugar, low fat, etc.). So, I often make a lot, then freeze off portions. Or, keep it in a Tupperware in the 'fridge. Also, I eat a lot of fruit which I don't count as preparing because I basically just eat it, but it's not pre-prepared either. I tend to make sandwiches for lunch, from deli meat or chicken salad that I make. I'm not counting that either..

Never. My neighbor does the cooking for the two of us. Microwave stuff is all I ever do. I make my own herbal smoothies each morning, but that's not "cooking."

Twice a year - Thanksgiving and Christmas. We never cook any other day of the year except for microwaving food.

About 5 days per week - the other two I'm usually heating up leftovers of something I've previously made. I do get a takeaway probably about twice per month as well.

Probably 3 to 4 days a week when I have a stove. Havne't had a stove for about 3 weeks now...stupid roomie redid the kitchen and she got rid og the stove. So waiting..

Weight Watchers pushes whole foods and healthy fat big time and they don't sell food like some do (just little healthy snacks for the side). And darn if it doesn't work!! So I'm a major Scratcher. Especially homemade soups.

I do not cook food in the microwave. It's pretty much only for heating. I used to cook almost 7 days a week, from scratch. Now, I cheat by getting roasted chickens from the store, and bagged spinach/arugula from Trader Joe's. I cut other vegetables. Fresh fruits and vegetables I prepare. I use my crockpot and dutch oven for meals that I can have leftovers for a couple days...roasts, stews, etc Since I've been ill, I've had to be very picky about my food, however, once a week I go off. I do not serve packaged foods.

5 days a week, I'd say.

Maybe about 3 times a year...ha ha ha.

I recently discovered the crockpot - my mum said hers was invaluable when she didn't have time to prepare food so she shoved stew ingredients in there and left it to cook while she got on sorting us kids out. I can't believe more people don't have one.

Crock pots were/are great inventions. My sister, when working, said she put in meat, or what she was cooking, raw or frozen, and by the time she came home, her meal was ready. I know some people who have two crock pots, put them to use. I love them for their convenience, tenderizing meat. You can't fail. I like to make stew/roast/soup to last a few days for my husband and I. I think crock pots are a must for any kitchen.

i don't but my partner does about 3 x's per week sometimes more.

About six nights per week.

Once per month.

I generally just prepare food. Especially now with moving and everything.

I'm definitely going to get one - such a good idea for making things in bulk. It's weird how chefs on tv never seem to utilise them at all - clearly, they're not in fashion.

Pretty much every day... I would say six days a week.

They're really only good for one thing, stews, or stewed meats. When I had one, our favorite recipes were things like game hens stewed in cherries.

Chefs lean heavily on restaurant suitability, where something tying up kitchen space all day won't work.
You may not have to stir, scrape, or baste while cooking, but aside from that just as much chopping and such is required. The only reason the dishes are less work than blintzes, burritos, or meat loaf is because they are stews. I suppose one can throw in dumplings or rice though.

5 days a week about.

I guess they wouldn't be practical in a restaurant - but I was thinking more of the Delia Smiths and Ina Gartens of the world, who do recipes for home cooking. Chefs probably aren't the right word for them...

What's a blintze?

Never, the secret it out now. How about hamburger helper, does that count or oh wait I make hamburgers from scratch. well I don't butcher the cow.

A blintze is a stuffed crepe, usually with something like ricotta cheese and lobster or blueberries.

Pretty much every day, as long as I can count bought dried pasta as an ingredient.

Virtually every meal.

Every once in a while