You can put parsley, sage, rosemary and thyme into a boiling pot of old boots, and it will taste, well, better than a pot of plain old boots. The point is, classic herbs and spices that we’ve all heard of should be the first thing you reach for when in doubt about what to add to any roast, stew, or marinade. Oregano, basil, paprika, cayenne, and crushed red pepper all fall into the category of usual suspects. Limit the combinations at first to develop a palate for how each interacts with and complements the other. Then add a bay leaf, and maybe a pinch more salt.