I seriously haven't had a season-all in my house in probably 15 to 20 years. I found it best to determine my own salt intake and mix of herbs and spices and it varies on what I'm cooking at the moment, as I don't want everything to taste the same. Additionally, I think the fresher your herbs and spices are, the end result in your dish is always more flavorful. Pretty much a given.
Basic necessities besides kosher salt is whole pepper corns in a pepper mill, garlic powder, onion powder, a good paprika, chili powder, cumin, ground oregano, ground thyme, dried mustard, celery powder, red pepper flake, coriander, and white and brown sugar on hand. I feel you can pretty much season anything you want with those ingredients on hand. Other than that, I have access to fresh rosemary, sweet basil, oregano and sage in season, and dill when I can get the stuff to grow, or I'll purchase it when I need it.
I have a ton of cook books that have mixes and ratios for dry rubs that are helpful. Thomas Keller, John Besh, and Bobby Flay all have them, Emeril has them, as does Steven Raichlen in his various grilling books, but the most critical resource there is IMO, is The Flavor Bible.
This post was edited on 3/29 at 7:20 am