Dangerous exothermic reactions at home
Life on Earth happens in pretty tight chemical limits, except for some exotic organisms we rarely encounter. 

So, on the human side, the stuff we want to eat is not really very reactive. Carbohydrates, fats and proteins will give you no great fireworks no matter how you mix the three of them. The trace elements we need would be capable of some spectacular reactions, but we don't eat them in their pure form. 

Which brings me to the "what is available" side. for almost all of human history, humans ate what they found in nature. And the stuff that reacts violently when mixed with organic matter is not really lying around to be used as an ingredient. Sure, some natural events are capable of producing pure oxygen, fluorine, or whatever, but they don't lie around for a long time waiting to be harvested, they react away. And plants and animals (=our food) tend to evolve in a way such that their bodies use the nitrogen and sulfur to build amino acids, not TNT and sulfuric acid. 

There are a few substances in the kitchen which can give you a bit of a bang when mixed. If you want to impress a second grader, such classics as baking soda + vinegar, or mentos + cola will do nicely. But stuff which tends to pack more energy, and likes to free it in a flash, is not really food. You will notice that you need advanced processing methods to get all these ingredients - even though some of them (vinegar fermentation) were known in antique times, they are not something that grows on trees. 

You can certainly find some edge cases - I keep pure NaOH on hand for pretzels, it is also used for some styles of noodle - but they are rare and concern ingredients which are not willy-nilly mixed into random dishes.