The end of the year can feel like a whirlwind of holidays, bills, guests and too many commitments. Which is why we took the demands of time and money into consideration when crafting our Milk Street holiday menu. We transformed a thrifty eye round of beef into a tenderloin-quality roast. For a lighter but equally satisfying option, we oven-poach a whole side of salmon, creating a dish that comfortably feeds a crowd and is as good at room temperature as it is hot from the oven. A celery root and Yukon Gold puree supplants traditional mashed potatoes, and kale becomes a bold, tender salad when massaged and tossed with smoked almonds and paprika-spiked breadcrumbs. A spiced brandy-syrup concentrate makes our Swedish mulled wine a snap to throw together, whether for two or 10. And two classic desserts—Britain’s sticky toffee pudding and France’s pain d’epices—are sophisticated, yet simple and warmly seasoned. They also can be baked well in advance.