When I first discovered Kyndle Wylde, it was through “Barracuda” — gritty, soulful, arresting. Then “Give Me Your Love” hit me next, and those vocals? Unreal. She’s got this soul-rock-Americana fusion that feels both familiar and entirely her own. But after chatting with her, I realized how deep the roots really go. For this feature, I whipped up a ratatouille packed with vibrant veggies, as colorful and bright as Kyndle and her music. The recipe’s waiting below!

Technically, she started music around four years old — but according to Kyndle, the real beginning was at her parents’ feet. Both were worship leaders at her grandfather’s church in Bolivar, Tennessee. Her dad led the worship, her mom infused the gospel, and every school morning, 94.7, the local gospel station, filled the house. That was her foundation long before she knew what her artistry would become. Fast-forward through years of singing, gigging, and getting her bachelor’s in music (concentrated in music business) at the University of Memphis, and eventually making the move to Nashville with her husband, Kyndle has steadily carved out a lane that is undeniably hers. She’s already hit some big milestones, including CBS Mornings, and her voice carries that blend: soul, rock grit, Americana storytelling. One of her earliest sparks came from watching Kelly Clarkson perform “A Natural Woman” on American Idol. Only later did she grasp the lineage — Carole King writing it, Aretha Franklin transforming it, and that triad of powerhouse women quietly shaping her before she even realized. It’s a beautifully layered musical stew she’s been simmering in since childhood.

 

 

And this EP — her self-titled Kyndle Wylde — is the first time she’s putting her full self forward. Losing her mother-in-law a few years ago was a turning point; grief has a way of burning off the noise. It pushed her and her husband to ask the bigger questions: What do we really want to say? What matters? What feels true? The result is an EP full of emotional honesty, but also joy, freedom, and big, cathartic moments. She loves pop, traditional pop, hip-hop, R&B — she’s made all of it. But this project is about giving people permission to feel deeply. Think Lana Del Rey-level introspection, but grounded in soulful melodies and rock-tinged vocals. Tracks like “Higher” champion resilience; “Give Me Your Love” circles back to the idea that the deepest love is the kind we give ourselves; “Hearts Are Made to Be Broken” meditates on heartbreak as necessary growth. My personal favorite, “Love Is A River”, starts by softly putting her voice front and center, then bringing us home with so much soul and feeling—it’s raw, powerful, and full of emotion, the kind of performance that shows just how seasoned she is as a musician. She’s not trying to be a therapist, but she is inviting listeners into an emotional space where joy and pain coexist. 

 

 

It feels like this EP is only the start for Kyndle Wylde—an artist with a voice that stops you in your tracks and challenges listeners to feel deep. I have her music on repeat and can’t wait to hear more. Her self‑titled EP, Kyndle Wylde, is out now, and you can stream it everywhere.

 

FOLLOW KYNDLE WYLDE ON IG 

 

 

 

 

 

When it comes to food, Kyndle typically leans toward plant-based or vegetarian options. She’s adventurous and open to trying anything. Still, she gravitates toward eating in a way that keeps her feeling grounded, energized, and aligned with her health goals — lots of anti-inflammatory choices, nutrient-dense snacks, and dishes that leave her feeling good long after the meal is over. And like so many of us, food sparks nostalgia for her. It’s not just taste — it’s memory, lineage, and the feeling of being held by the people who shaped you. While her family has its own traditional meals, she feels most connected to the food history through her mother-in-law, Jill, and her grandmother, who is her dad’s mom.

Kyndle’s grandmother baked cakes for every single grandchild on every single birthday, which is already precious on its own. But what takes it to another level is the cookbook Jill (her mother-in-law) gave Kyndle: a family heirloom filled with recipes written by the women in her life. About a dozen different women contributed to it — a patchwork of handwritten dishes that feel like love, history, and heritage bound between two covers. It’s the kind of cookbook you hold carefully, not just because of the food, but because of the lives inside it. Jill herself was deeply Southern — fried chicken, scratch-made cornbread, butter beans simmered low and slow, homemade mac and cheese with real cheese and all the fixings. And her famous chicken and dumplings? Always from scratch. These were the meals that taught  Kyndle to appreciate food not just as nourishment, but as an act of caring — the “meat-and-three” plates that felt like home.

Kyndle cooks most of her meals and blends that Southern comfort upbringing with her plant-forward lifestyle. Lately she’s been loving things like a green chile orzo bake — warm, cozy, Mexican-inspired, and casserole-adjacent — and she’ll throw orzo or couscous into practically anything. Couscous is one of her MVPs, whether it’s the base of a bowl or a quick, simple side. She recently made a ratatouille, too — and absolutely loved the simplicity of it. The hardest part is just slicing the vegetables, but the preparation is easy, and the result is stunning: layers of color, warmth, and flavor that feel both rustic and refined. She likes serving hers with fluffy couscous or a bright arugula salad, which totally fits her plant-centric, nourishing vibe.

Even her snacks follow the same energy: apples with almond butter, blueberries, walnuts, almonds, cashews — basically an adult Lunchable full of anti-inflammatory foods. And for dessert? Coconut macaroons dipped in dark chocolate are her weakness. Dairy isn’t really her friend, so a good macaroon is her version of bliss. She loves them.

Because Kyndle is such a vibrant, soulful, color-rich artist, I wanted a dish that reflected that visually and emotionally. Ratatouille checked every box — simple, nourishing, comforting, plant-forward, and a gorgeous presentation. I couldn’t track down eggplants that matched the size of the squash and tomatoes I had for the dish, so I took a cue from Kyndle and focused on the sauce instead: a lush heirloom tomato base with roasted tomatoes, onion, garlic, red pepper, a little jalapeño, and shallots, all blended until velvety and poured into a cast-iron skillet. From there, I layered zucchini, yellow squash, Roma tomatoes, and red onion in spirals, baked it low and slow, and finished it with fresh basil. It came out warm, tender, colorful, and deeply comforting — the kind of dish that feels like both nourishment and art. It’s perfect on its own with couscous or salad (Kyndle’s way), or as a vibrant side next to your favorite protein. Check out the recipe below — it’s one of my favorites yet! 

 

 

Ratatouille

Ingredients for Heirloom Tomato Sauce

  • 2 tablespoons olive oil
  • 2 shallots, thinly sliced
  • 5 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 jalapeño, seeded and finely diced
  • 2–3 large heirloom tomatoes, chopped (or blended for smoothness)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme (or 1 tbsp fresh)
  • 1 teaspoon dried oregano

Ingredients for Layered Vegetables

  • 3 small zucchini, thinly sliced
  • 3 yellow squash, thinly sliced
  • 4–5 Roma tomatoes, thinly sliced
  • 1 medium red onion, thinly sliced into rings or half-moons
  • Sea salt & black pepper to taste
  • Olive oil for finishing drizzle

 

Directions

  1. Heat olive oil over medium heat in a large saucepan.
  2. Add shallots and sauté for 5 minutes until soft. Then, add the garlic and cook for another 1 minute.
  3. Add diced bell peppers; cook for 5 minutes until softened. Then add the finely diced jalapeño; cook for 2 minutes, then stir in the chopped heirloom tomatoes.
  4. Add salt, pepper, thyme, and oregano. Simmer the sauce for 15 minutes until thickened and saucy.
  5. Spread the sauce evenly in the bottom of your baking dish of choice.  I used a cool pie pan I found.
  6. Slice the zucchini, yellow squash, Roma tomatoes, and red onion into thin ⅛–¼ inch rounds.
  7. Create a spiral or rows in this pattern:
    zucchini → yellow squash → Roma tomato → red onion → repeat
  8. Lightly drizzle the top with olive oil. Sprinkle with sea salt and black pepper. Cover with parchment or foil.
  9. Bake at 375°F for 40 minutes.
  10. Uncover and bake 20 more minutes until the top is lightly caramelized.
  11. Remove from the oven and add another drizzle of olive oil. Add fresh basil for garnish. Serve and enjoy!