Weekend Links: Celebrating the Arrival of 2014

Fresh Pasta from Raffetto's  

1. Anyone in the NYC area MUST go to Raffetto's for their fresh pasta. They roll and cut it in front of you, to any width you want. The rosemary pasta is life changing. And if that wasn't enough, they sell Italian Nutella. I'm ready to move in.

2. I have been taking advantage of Blizzard Hercules and the time spent "trapped" indoors by doing some major kitchen re-org. I used Food52's guide, "How to Whip Your Kitchen into Shape, 2014-Style" and they're right - starting the year with a sparkling like-new kitchen feels amazing.

3. In case you're also in purge mode, and finding yourself staring at a pile of holiday gifts that you have no use for, Simon Doonan (author of Gay Men Don't Get Fat and husband to Jonathan Adler) offers his rules of re-gifting. This way you can start the new year sans clutter.

4. I know New Year's Eve is behind us, but I will never get enough champagne. Epicurious rounded up 8 of the best sparkling wines under $25, and Martha Stewart brings us a little refresher on popping & pouring.

5. Punch (www.punchdrink.com) asked food & beverage professionals for their alcohol-related resolutions for 2014. Some are smart and some are downright hilarious. My favorite: "I resolve to never drink two bottles of champagne at Neiman Marcus and spend all my money on Tom Ford makeup, just because I was drunk and some girl put eyeliner on me." Ha! ...That sounds like a great afternoon. In case you're serious about your resolutions, Clementine Daily has advice on how to make them stick.

6. Perhaps the best news I've heard in a long time: The National Restaurant Association predicts that 2014 will be the year that sustainable food hits the mainstream. I know what you're thinking - didn't that happen already? Nope - not everything local is sustainable. Check out the rest of the top 10 trends predicted for 2014.

7. For other green-minded food people, the Greenmarket has a list of green resolutions you should aim for, including giving up plastic, trying new ingredients, and visiting new markets. These sound much more doable than banishing carbs!