When Amy Fong decided to create a dinner with other Cooking Light readers from the San Francisco Bay area, she unwittingly was taking a tasty leap aboard a national trend. Inspired by stories in our magazine, and connected as never before via the Cooking Light Web site, readers from around the country are seeking each other out in growing numbers to spread the buzz. The topic: the new century's most enjoyable social mixer. Dinner parties featuring Cooking Light recipes are perfect for freshening up get-togethers with a familiar circle of friends or, as Amy learned, for meeting new ones. "I wanted to find other people who share my passion for healthy cooking," she says. "And what better way than to ask others who read this magazine?"

Amy posted her message on CookingLight.com's bulletin board late one summer. By fall, the responses had led to the first of many dinners and the beginnings of several lasting friendships. Theirs is a diverse bunch: Ages range from 25 to 55, their homes span a 60-mile area, and their professions range from school teaching to banking. Some like belly dancing; others prefer inline skating.

"It was a little awkward when we first met," concedes Kristy Skjerseth of Santa Rosa. "But we all just talked about how much we like the magazine; we compared notes about our favorite recipes, and we talked about what kinds of foods we like. It didn't take long for conversation to flow." And now it feels as if they've known each other for years. "We're definitely an eclectic group," Amy says, "but our common interest in cooking keeps bringing us closer together."

Which is the point. Amy's experience, and those of other readers, makes it loud and clear: Bringing guests together not only to enjoy dinner, but to share in the planning and preparation, gives cooking its true meaning. Food is only as meaningful as those people whose passions transform it into a meal. And combining that perspective with the practical cook-as-you-go nature of an interactive party means that anyone, from busy executives to parents with children, can easily play host.

Getting your own dinner party off the ground is almost as easy as watching one. All you need is an engaging menu -- one that includes some make-ahead as well as group-participation dishes. You'll learn as you go. "When we get together, we motivate each other to try new things," Amy says. "We teach each other cooking techniques, and we have so much fun."

Get-Ahead Tips
Make the sauce for Shrimp with Roasted Pepper-Horseradish Dip up to three days in advance and refrigerate. To save time, you can use four bottled roasted bell peppers instead of roasting your own.

Prepare the cheesecake ahead of time because it will need time to chill.

Peanutty Noodles come together quickly when one person prepares the sauce while another sautes the vegetables.

Make the pork loin a first project of the evening because it bakes for nearly two hours. You can also stuff it a day ahead, refrigerate, and then pop it in the oven just before guests arrive.

White-Bean Hummus Dip can be made up to three days ahead and stored in the refrigerator. Bring to room temperature before serving.

Make the Won Ton "Croutons" ahead of time. They make a great snack, so make a double batch and serve some before dinner.