The Quiet Comeback of Home Cooking—and Two Recipes to Make It Stick

Bala BitesJune 12, 2025

BALA BITES: A PANCAKE, A SKIRT STEAK AND A SIGN COOKING IS COMING BACK

Something’s bubbling in American kitchens again...and it’s not just soup.

Campbell’s (yes, the soup company) just posted quarterly results that hint at a quiet shift in how Americans eat. And while Bala Bites isn’t a finance newsletter, the story behind those numbers? It’s worth paying attention to.

In their recent results, the soup maker reported they see consumers cutting back on snack purchases but buying more ingredients for meal prep at home.

A family enjoying a healthy home cooked meal

Think less Goldfish crackers and more Rao's pasta sauce (yes, Campbell's owns Rao's).

Could this be a sign of a throwback to those early pandemic days when kitchen counters turned into command centers?

Are more Americans shifting back to homemade meals as a response to rising food costs and a desire for healthier habits?

EATING IN VS. OUT

The American kitchen was once the heart of every home, buzzing with the sizzle of home-cooked meals. In recent decades, it's faced a dramatic shift.

From the 1960s, when 88–95% of meals were prepared at home, to the early 2000s, when that dropped to around 65–72%, we’ve watched stovetops lose ground to drive-thrus.

Our stovetops were traded for fast good. Convenience foods swept the nation.

The 2020 pandemic reversed that trend. 79% of households cooked daily meals and 70% made the majority at home.

By 2023, 81% of Americans were still cooking more than half their meals, though signs point to dining out making a comeback.

From a dollar standpoint? Eating out is still dominant. But behavior might be shifting.

Americans spend more money eating away from home

So what’s really simmering beneath the surface?

Part of this is economy. Part of it’s the rise of GLP-1s.

But maybe—just maybe—more people are rediscovering that cooking at home is one of the healthiest moves you can make.

THE CASE FOR HOME COOKING

Cooking at home is one of the most high-leverage decisions you can make for your health.

Why?

Because you are in charge. You get to decide the ingredients. The oils, the proteins, the sugars, the salt.

And here’s the truth: when people cook at home, they almost always eat better, according to Johns Hopkins University, even when it’s a simple meal. Cooking at home is also equated with lower BMIs. And if you make enough, one meal turns into 2 thanks to leftovers.

That’s a health win and a time win. A true double-bottom-line choice.

So here’s your nudge, your sign, your perfectly timed signal.

Dust off the skillet. Light up the stovetop.

OUR 2 FAVORITE RECIPES RIGHT NOW

Need some inspiration?

Here are two meals we’ve been loving—simple to make, satisfying to eat and easy to repeat.

Simple meals like ricotta pancakes or bison steak can anchor your week with nourishing, real-food staples.

🥞 RICOTTA PANCAKES

Ricotta makes pancakes taste like clouds. And it secretly boosts protein.

Try this:

Mix 1 cup ricotta, 1 cup flour, ½ tsp baking powder, 1 large egg + 2 egg whites, ½ cup milk, 1 tbsp maple syrup, and 1 tsp vanilla.
Or just add 1 cup ricotta to your fav pancake mix.
Cook them no differently than a regular pancake. Over medium heat, 3 minutes per side.

The result? Fluffy, filling, and fantastic with a drizzle of raw honey or side of berries. You won't even notice the ricotta.

🥩 BISON SKIRT STEAK

Bison is the leaner, more nutrient-dense cousin to beef. Some cuts have 15–30% more protein, 25% less cholesterol, one-fifth the fat, and half the calories.

We love to source our bison cuts from D'Artagnan. The skirt steak won't break the bank either.

Here’s our current marinade that's tastiest after an overnight marinade:

Truffle salt
Borsari citrus seasoning
Fresh rosemary
A handful of cilantro
Drizzle with EVOO

Bring the steak to room temp before cooking. Cook on high over a grill. 3 minutes per side. Rest, slice against the grain.

This cut is built for fajitas. The outside skirt has a broad surface that sears beautifully and stays tender if you don’t overcook it. But it's also good by itself with potatoes and a tomato mozzarella salad.

WHY THIS ALL MATTERS

Cooking at home isn’t just back—it’s evolving.

Make it delicious. Make it yours. Start with one recipe, one habit, one shelf.

Because small changes aren’t always small. They lead to upward spirals.

SUMMARY

Home cooking is resurging, with consumers shifting from snacks to ingredients for meals.
Cooking at home offers more control over ingredients and is linked to better health outcomes.
Cooking at home is associated with better nutrition, lower BMI, and greater control over ingredients.
Ricotta pancakes add protein and texture to a breakfast classic.
Bison skirt steak is a lean, nutrient-dense alternative to beef and great for grilling or fajitas.
Small routines, like a weekly home-cooked meal, can build momentum for long-term wellness.