I don't know of any sites or books that will tell you what goes well with what, but I can say that a few years ago my spice rack consisted of salt, pepper, lemon pepper and thyme. Now I have tons of spices and I just experiment. Things I've noticed are yummy:
Good in pretty much anything:
Garlic powder, salt, pepper, sage,thyme
Good in pork:
sage, thyme, rosemary, cinnamon
Good in gr. beef:
anything, but I like ginger a lot in beef. I also love the ginger/cinnamon combo. Celery seed, chineese five spice, paprika, ground mustard seed
Good in Gr. turkey:
nutmeg, sage, thyme, celery seed, paparika
Good in beans:
cumin, cayenne, garlic powder, chili powder, cayenne and paprika.
White sauces (like for pasta) always get:
Nutmeg, fresh citrus juice, salt, pepper. I then choose other spices based on what the sauce is going with (seafood? sausage? veggies?).
Red sauces (for pasta) always get:
salt, pepper, ginger, paprika, cayenne
salt, pepper, rosemary, thyme, celery seed, garlic powder
pretty much anything. Garlic, salt, pepper, cumin, rosemary, thyme. (My favorite for fried pots. in the morning is salt, pepper, and thyme).
I pick and choose from from the above lists to suit my tastes. Really, I think the best way for you to figure it out is to buy some spices and experiment. I have some pretty random spices on hand and through experimentation I've found what works for my family and what doesn't-for example, dh and ds hate curry...Spices can be expensive. When I first started to expand beyond seasoning salt and lemon pepper, I'd commit to buying one new bottle of spices each time I went grocery shopping. This helped me build my collection without droping tons of moolah in one trip.
Also, if you read the recipes in cookbooks you'll start to notice a trend for spice pairings.
Good luck and have fun!