Forbidden Feasts: A Guest Post by Navessa Allen

Indulge in recipes that simmer with spice, sizzle with obsession and feature a hint of danger, all inspired by Navessa Allen’s Lights Out series. Read on for an exclusive essay from Navessa on Forbidden Feasts.

For me, the kitchen has always been the most dangerous room in the house—the place where we flirt with hunger and the delicious side of desire. Forbidden Feasts was crafted for the hours after midnight, when the lights are low and cooking becomes a form of foreplay: the slicing, searing, and feeding that turn a meal into an act of surrender. But intimacy isn’t reserved for candlelit tables. Sometimes it’s the trail mix eaten in the back of a car or on the way to a motel. I love “Josh’s Homemade Trail Mix.” It’s grab-and-go seduction: it feels casual on the surface, but it’s loaded with little choices—heat from spiced nuts, dark chocolate shards, maybe something tart and bright. You can feed it to each other by the handful, let a few pieces fall, lick the crumbs from your palm. Desire doesn’t need a five-course menu; sometimes a simple, messy, perfect snack is all you need to keep the night interesting. After all, the most intoxicating thing on the menu is the hand that feeds you.

Josh’s Homemade Trail Mix

Aly: When I was cold, rattled, exhausted, and sick of the world, one person knew just what I needed—him. I didn’t know it then. I did know that once I figured out that the trail mix wasn’t poisoned, the crunchy blend of rich nuts and sweet, intense dried fruit brought me back from the brink. Of course, after a while, I was hoping the Faceless Man would edge me back over the abyss again—but let’s return to the trail mix. A vanilla–maple syrup roast bumps the nuts up to a new, sweet level—oy. Innuendo when I swear I wasn’t even trying! Let’s just say when you’re having a spectacularly bad day, finding a bag of this in your car along with a hot, masked man will make it all better.

1 cup (100 g) walnut halves

1 cup (100 g) pecans

1 cup (140 g) whole almonds

1 tablespoon (20 g) maple syrup

1 teaspoon (5 ml) vanilla extract

½ teaspoon (1.25 g) ground cinnamon

1 cup (72 g) banana chips

½ cup (115 g) dried cranberries

½ cup (90 g) semisweet chocolate chips (optional)

1 cup (40 g) mini pretzels (optional)

ABOUT 5 CUPS (ABOUT 800 G WITH OPTIONAL INGREDIENTS)

GF*, V, V+*

In a large skillet over medium heat, combine the walnuts, pecans, and almonds. Cook for 2 to 4 minutes, stirring frequently, or until fragrant and beginning to toast. Reduce the heat to medium-low and add the maple syrup, vanilla, and cinnamon. Cook for 2 to 3 minutes, stirring, or until all the liquid has been absorbed. Transfer the nut mixture to a rimmed sheet pan and let cool for 5 minutes.

In a large bowl or airtight container, combine the roasted nuts, banana chips, dried cranberries, chocolate chips (if using), and pretzels (if using).

Store the trail mix in an airtight container at room temperature for up to 1 week.

GLUTEN-FREE VARIATION

Make this recipe gluten free by omitting the pretzels or by choosing a gluten-free pretzel option.

VEGAN VARIATION

Make it vegan by omitting the chocolate chips or use a vegan chocolate option.