This year we have a true Super Bowl of food and football. New England vs. New York. These regions have intense rivalries involving sports teams, quality of life, and, yes, food. Let's break down this Super Bowl of Food into the following categories: pizza, burgers, hot dogs, sandwiches, ice cream, breakfast, bakeries, and soup. Check out how each team plays. More

Making the pork for these Saturday sandwiches (both $8.95) itself is a three-day process: the shoulder roast gets coated in the same spice rub that Kelsey uses on the beef and cures for two days. (The result, he says, is "a dead ringer for guanciale.") Then he slow-roasts it and chills it overnight; that way, it reabsorbs all its flavorful juices and slices cleanly. More

The Spuckie ($4.10/half, $7.95/whole) is the only sandwich on the menu with a real history, Kelsey says. Originally when he was dreaming up his business, he'd envisioned a muffaletta truck. Sometime after the truck plan evolved into a brick-and-mortar op, the muffaletta turned into the Spuckie, South Boston's take on the Big Easy classic. More

Affectionately dubbed "the sleeper hit of the shop," this Wednesday special ($7.50) was born out of leftovers from some of Cutty's bigger-name sensations. The sautéed broccoli rabe and the crispy, sesame-studded Iggy's roll comes from Saturday's Pork Rabe Torta; hand-pulled fresh mozzarella from the Spuckie; and their kickass tangy-sweet tomato jam from the seasonal, can't-wait-for-/can't-let-go-of-summer BLTJ. More

A celebrity* invented this sandwich, but that's not why it became famous. According to Kelsey, the Spicy Pork Torta ($7.99) is another one of those examples of the staff mixing and matching X,Y, and Z from the raw materials they keep on hand, and coming up with something amazing. More

It makes up half of the shop's sales (to keep up with demand, Kelsey roasts 200 pounds of beef every week.) It brings customers in from Worcester. It's widely considered the best roast beef sandwich in town—and Boston is a roast beef sandwich kinda town. We're talking Cutty's Roast Beef 1,000. More

Between Saturday's roast pork and Tuesday's pork carnitas, there's a lot of pork cooking at Cutty's. That also means there's a lot of pork fat rendering at Cutty's, and the staff recently came up with a brilliant way to use it: pork fat biscuits. Consider this the other "bread" option for your AM sandwich, the rich, craggy biscuit done up with thin-sliced ham, cheese, housemade pickle chips, and, as a nod to the South, red-eye mayo. More

A lobster roll consists of chunks of tender, sweet, cooked lobster meat barely napped in a thin coating of mayonnaise, all stuffed into a top-split, white-bread hot dog bun lightly toasted in butter. How do you make the best of such a simple creation? As with many things, it all comes down to attention to detail. Perfect selection and treatment of ingredients, balance, and above all, the ability to restrain yourself from over thinking. It's just a lobster roll, right? More

In this week's edition of Hot Dog of the Week, we get a taste of Maine's famous red snappers, which are made with natural casing beef and pork franks and a healthy dose of FD&C Red #40. Why red? There's no definite answer, but the stories range from a simple marketing scheme to the legend that butchers were trying to hide the gray color of wieners made from old meat. More

With July being national hot dog month I thought I'd start off with the dog that gets my vote for the best in the country. Flo's Hot Dogs on Route 1 in Cape Neddick, Maine, is not only the best hot dog I've ever had, but an overall mind-blowing experience. More